To tap changing demand, the poultry industry is marketing many turkey alternatives aimed at turning turkey into a year-round staple. Mills points out that the poultry industry has taken steps to provide a variety of fresh turkey products as a way to expand its product line and increase convenience for a new generation of cooks. Fresh turkey breasts, for example, have become a much-requested item in stores. The cuts can be cooked individually, but many supermarkets are taking two breasts and rolling them into a roast-type shape to provide even cooking. Fresh drumsticks, fresh thighs and whole legs are very popular as separate turkey products.
Thighs are very convenient to prepare, and the increase in fat content is negligible.
Pre-marinated turkey products are another alternative emerging from poultry processors because many consumers prefer to remove the turkey's skin before cooking. A marinated product, Mills says, maintains moistness and allows for more uniform cooking. When faced with leftovers, Mills warns that fresh turkey loses its flavor stability much faster than other meats through a process called lipid oxidation. Processed turkey products also are increasing in popularity, according to Mills. Because almost all processed products are pre-cooked, consumers do not have to cook for hours, and there are no bones to contend with.