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are now eating as much of the newer forms as they are of the holiday version.
Medium Ran TwktjfT Encouraging the public to make turkey a year-round dish has been the object of an advertising campaign touting such delights as barbecued turkey, turkey shish kebabs, turkey reuben sandwiches, “gobbler” salad, and turkey chow mein. Turkey steaks, made from the breast, are said to be pushing the veal out of veal scallopini.
The ultimate hope, of course, is to grab a larger slice of meat sales in the United States. Last year each American ate an average 9.2 pounds of turkey, compared with 43.7 pounds of chicken, 54.1 of pork, and a whopping 95.4 pounds of beef.
A large portion of the campaign has featured
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