The subtle flavors of turkey and the wide variety of turkey products make it easy to adapt to seasonal preparation. Wintertime stews, soups, chilies and chowders are enhanced with the use of dark turkey meat. Bone-in turkey chops and thighs are hearty cold weather offerings. Spring and summer salads blend well with grilled and roasted turkey. Turkey cutlets, tenderloins, medallions and ground products offer delightful grilled signature menu items throughout the year. Search our recipe database A noted chef who has been recognized by the DiRoNa (Distinguished Restaurants of North America) says, "Turkey lends itself to any season because it is a very flexible product and easy to work with."		Introduction Cooking Methods Basics of Cooking Seasonal Versatility Measuring Temperature Cooking Whole Turkey Cooking Small Parts Turkey Stock Heating & Holding Return to Table of Contents