Turkey Fabrication and Application of Turkey Cuts
Prepared by:
Robert Garlough, MS, FMP, AAC
Chef Emeritus
Hospitality Education Department
Grand Rapids Community College
Culinary Curriculum Module for The National Turkey Federation
Purpose: This educational module is designed to familiarize the student with (1) the proper fabrication of whole turkeys into useable cuts, and (2) the application of turkey cuts in foodservice.