Turkey

Turkey is a large bird native to North America. It is a common source of meat for consumers, raised domestically for its lean protein. The meat can be prepared in many ways, including roasting, grilling, and processing into various food products.

Turkey is primarily used as a protein source in a wide variety of foods. It is often found in processed meats like sausages, deli slices, and ground turkey products. Its versatility allows it to be a main ingredient in dishes ranging from casseroles to sandwiches.

Turkey is a source of protein, niacin, vitamin B6, and selenium. The U.S. Food and Drug Administration (FDA) recognizes turkey as Generally Recognized As Safe (GRAS) when used as food. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated turkey and related compounds. Typical consumption of turkey as part of a balanced diet is not associated with adverse health effects.