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Show Sea e 77 THURSDAY, NOV. 17, 1977 The turkey no longer just a thanksgiving tradition Vm 0 fclfeV&vJ. . - Photo by Jim Brandenburg National Geographic Society GOBBLERS strut down the main street of Worthington. Minn., unaware that some day 37 when raising they'll wind up roasted or in ham or hot dogs. Turkey Day began years ago the birds was big business in the town and now draws large crowds. nJl DBMJ nnnnnnn UUUUJ JuJ QLJUU n a CONVENIENT TEMPORARY OFFICES AT 685 SOUTH MAIN MEMBER F.D.I.C. ENCOURAGING THE public to make turkey a year-roun- d 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. i m Turkey producers feel they have the Thanksgiving market in the bag. Now they're working on the rest of the year. Processors recently have been offering consumers something besides the traditional roast turkey to chew on: turkey ham, salami, bologna, pastrami, sausage, hot dogs, and even turkey burgers. Americans seem to be buying the idea, says Ken Klippen of the National Turkey Federation. "But it has been an uphill climb," he said. The turkey federation is now conducting a survey to find out why Americans have always pigeon-hole- d turkey, the National Geographic Society reports. Promoters of the idea have taken neart over statistics showing that people are now eating as much of the newer forms as they are of the holiday version. Nov. 17-1- 0 -- 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. year. Because of the drop in A LARGE portion of the campaign has featured turkey ham, which is turkey thigh meat that has been seasoned, cured, and smoked just like pork ham. 'According to the turkey federation, pork ham has 79 percent more fat than turkey ham, 8 percent less protein, 22.8 percent more calories, and costs 34 percent more. Turkey ham doesn't seem to be a standard delicatessen fare yet. "No, I've never heard of turkey ham," declared the proprietor of a kosher delicatessen in Washington, D.C. "And if we did sell it, we couldn't call it ham." About 138 million turkeys are expected to get the ax this year in the United States, one percent fewer than last blue IF TURKEYS are tense this time of year, their breeders are probably even more nervous as payoff day comes for their delicate crop. Turkeys are four times more susceptible to colds than people are. 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Spats often break out at the Thursday, Friday, Saturday mi product- ion, holiday turkey prices probably will be four or five cents a pound higher than last year's. Ato" CpTi Uttll "" |