Turkey to-go

October 1998
FoodService Director;10/15/98, Vol. 11 Issue 10, p125
Trade Publication
Focuses on the variety of turkey-based food items offered at foodservice facilities in the United States. Utilization of turkey's home-cooked tradition as a hot entree; Boneless white-meat turkey breast as the top choice in non-commercial foodservice; Use of turkey for patient meals as a comfort food at the Methodist Healthcare hospital in Memphis, Tennessee; High demand for deli turkey sandwiches.


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