Production Basics Basic Processing Shell vs Toupee—At Perdue we use only Toupee turkey skins, which are skins that have been defatted. Injection—Marination is introduced into the meat via injection needles, therefore the marination is penetrated throughout the meat. Tumbling—All of the meat is tumbled under a vacumm in order to ensure the marination is spread throught the muscle structure of the meat. Stuffing / Forming / Portioning—A Turkey can be molded into any shape that you want (eg., a square ham). Oil Frying—Turkey breast can be dipped into hot oil, which provides a golden color to the breast and imparts an oil fried taste. Oven Roasted—Turkey breast can be cooked in an open dry heat oven, which will provide a golden brown color to the outside of the breast and a dry, roasted flavor to the meat. Smoked—Turkey breasts can be smoked which provides a golden brown color to the breasts, and imparts a smoked flavor to the meat. The meat has a "pinkish" hue, due to the smoking. Impingement—Turkey breasts can be processed through an impingment oven, which uses high heat and high velocity for a short period of time. The end result is a golden brown surface, with no flavor change to the meat. Slicing / Dicing/Portioning—Turkey can be sliced, diced and portioned for multiple applications.

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