In 1994, the plant processed 50 million pounds of turkey for these markets. The Gibbon plant also does some private label packaging and employs approximately 220 people. Hens are the most popular turkey for consumers because of size convenience. Toms are produced mainly for cut-up turkey products. Clearly, turkey appeals to all age groups.
Turkey is a nutritious, low-fat food.
A 3-ounce portion of white turkey meat without skin is only 137 calories and contains 3 grams of fat. Dark turkey meat without the skin is 163 calories and 7 grams of fat. Both fresh and frozen whole turkeys are high in quality and the choice between them is based on consumer convenience. A fresh turkey is ready to cook immediately and should be refrigerated and used within two days of purchase. A frozen whole turkey should always be thawed in a refrigerator.