 |
 |
 |
|
- The smallest turkeys available are called fryer roasters and range from five to nine pounds.
- The largest turkeys available weigh more than 40 pounds.
- In 1970 the average American ate 8.2 pounds of turkey.
- By 1980 that average had jumped to 10.3 pounds.
- Since the early 1990's, U.S. per capita turkey consumption has been about 17-18 pounds.
- Turkeys are fed mainly a balanced diet of corn and soybean meal mixed with a supplement of vitamins and minerals. Fresh water is available at all times.
- On average, it takes 84 pounds of feed to raise a 30 pound tom turkey.
- All commercial turkeys produced today are the white, broad-breasted turkey breed. This breed was first used for commercial turkey production in the late 1950s. By the late 1960s, the majority of the industry used this turkey breed.
- About 300 million turkeys are produced each year. About 45 million (15%, or about 675 million pounds) are consumed at Thanksgiving.
- According to a recent survey by the National Turkey Federation, 88% of Americans eat turkey at Thanksgiving.
- The American Farm Bureau reported that in 2007 the traditional Thanksgiving meal cost $42.26 to serve 10 people. The menu included turkey, stuffing, sweet potatoes, peas, rolls with butter, cranberries, a relish dish, pumpkin pie with whipped cream, and beverages of coffee or milk. Importantly, the real (inflation-adjusted) cost of the meal is unchanged in the past 15 years, and is actually lower than 20 years ago.
- Sandwiches are the most popular form of turkey consumption. American households consume turkey more often as a sandwich than any other way, with sandwiches accounting for 51 percent of all turkey consumption.
- The top five ways consumers eat leftover turkey are: (1) Sandwich; (2) Soup or stew; (3) Salad; (4) Casserole; and (5) Stir-fry.
- Californians are the biggest turkey eaters in the country. They eat three pounds more turkey than the average American consumer.
- The Israelis eat more than 22 pounds of turkey each year, largely because red-meat production in Israel is limited and it is expensive.
- North Carolina and Minnesota produce the most turkeys.
- In the 1970s, 50 percent of turkeys consumed in the U.S. were eaten during the Thanksgiving and Christmas holiday seasons. Today less than a third is consumed during that period.
- Some reasons for consumption increase: turkey is high protein, low fat, low cholesterol and the essential nutrient characteristics of turkey make it ideal for weight- and health-conscious Americans.
- Norbest offers a tasty line of turkey products: all white meat roasts, white and dark meat roasts, ground turkey, turkey ham, bologna, pastrami, packaged turkey parts and other deli items.
|
|
|
|
|
 |
|
|
