It cuts down on the fat a lot. Some of Judy Roth's favorite recipes include Bacon-Wrapped Turday Tenderloin, Elegant Turkey Salad, California Mix Veggie Casserole, Cranberry Salad and Snickers Cookies. She will grill a 3-pound boneless breast of young turkey. It only takes an hour. Also, putting it on the grill frees the oven for pies and bread.
Turkey can be quick, convenient and economical.
For those trying to stretch their food dollars, Roth recommends buying a whole bird and asking the butcher to cut it in half or quarters. Breast meat can be pulled from a raw turkey, sliced in quarter-inch slices, tenderized with a mallet and prepared like minute steaks. Roth also recommends stretching the food budget by cooking turkey legs and thighs for soup. In addition to raising turkeys, the Roths grow corn and soybeans.