Clearly, turkey has a comfortable niche in the world of sandwiches and meal solutions. But what the turkey promoters want now is to see their products find acceptance as entrees on full-service restaurant menus. So far, that hasn't been easy. It's been a challenge for them, says Bob Goldin, executive vice president of Chicago-based Technomic, a foodservice consulting firm. In its 1994 survey of turkey usage, it was determined that turkey lagged in its presence on restaurant menus because most operators didn't perceive a strong consumer demand.
Turkey has many of the same virtues as chicken.
Maybe if it wasn't associated so much with Thanksgiving it would be easier. They do need a breakthrough. To that end, the NTF runs contests for innovative turkey recipes. Some of our biggest growth now is from entrees at dinner. Jason Cooley, chef at Perry's Downtown located in the financial area of San Francisco, remembers his mom fixing turkey constantly as he was growing up.