Take a good look at that bird youâ€™re about to slice today.
Maybe not. But it should.
In the race for top billing among Americaâ€™s most-consumed meat and poultry products, the venerable turkey still trots far behind chicken, beef and pork.
But turkeyâ€™s made some great strides in recent years, and itâ€™s no thanks to Thanksgiving Day.
The ugly duckling of the protein parade isnâ€™t just for holidays anymore. A combination of savvy marketing and growing consumer demand for lean, low-fat protein products have turned turkey into everyday food that often arrives at our plate in a gallery of gastronomic disguise.
Think turkey sausage, ground turkey, turkey cutlets and the oxymoronic â€śturkey ham.â€ť
â€śResearch indicates that the market for turkey expanded most significantly in the late 1980s,â€ť according to Norma Farrell, a spokeswoman for the National Turkey Federation in Washington, D.C.
â€śThe excessive amount of fat in the American diet was under review and it was an easy comparison to note that turkey was a great protein containing smaller amounts of fat than other proteins.â€ť
Read more in our print edition.