The next time you’re planning a turkey dinner, think about how much of the bird you’re feeding is made of beef.
The USDA recommends that turkey makers trim the fat from the meat, reduce the calories, and add more omega-3 fatty acids.
But the USDA has no official definition for “turkey fat,” and many turkey producers say they’re not sure if that’s what the meat is.
The USDA’s definition says the amount of fat in turkeys varies widely depending on how much fat is removed, whether the turkey is ground and sliced or ground up and ground into pellets.
The standard for what is considered “turkin fat” is 1 percent.
While turkey producers don’t agree, they say they can use a variety of fat sources in their production, including ground beef, lean ground turkey, and ground turkey ground pork.
For a turkey that is ground to the point of the meat’s texture, beef is usually the most accurate and the most expensive.
And the USDA recommends a mix of ground meat and ground pork, with a few exceptions, like ground turkey and ground beef.
So what does turkin fat look like?
Here’s a look at how much meat a turkey needs.
The fat comes from ground turkey or ground pork that has been ground and cooked to a point where it is not completely soft.
A turkey that has not been ground at all can be cooked at a high heat for a long time, but it will be soft.
The turkey can then be cut into slices and ground to a fine powder.
This process is referred to as “grinding” the turkey.
If you are cooking a turkey for sale, the turkey can be ground up to make ground beef and then sliced into chunks.
If the turkey meat is ground up, the “ground ground beef” is the turkey fat.
You can use the ground meat or ground turkey as a filler in a recipe that calls for ground turkey.
The amount of turkin meat you use depends on how lean your turkey is.
Lean turkey can use about 1 percent, while lean turkey can contain more than 2 percent of fat.
The other fat sources include ground turkey that was ground and ground up for a specific purpose, such as making ground beef for meatloaf or ground beef in chili.
In this case, the amount depends on the type of turkey.
For a turkey made with ground turkey for meat, the USDA says that the turkey should have a weight of between 10 to 20 percent fat.
In addition, some people make a turkey by grinding it to a finer powder and then slicing it into pieces.
That process is called “grinder turkeys.”
Ground turkey can also be ground to make flour and other ingredients, such like gravy.
But turkey meat that is cut into pieces is called ground beef because it is the fat that has come out of the ground turkey rather than the ground ground meat.
If ground beef is used in a turkey recipe, it has to have a total weight of less than 10 percent of the turkey’s weight.
This means the turkey has to be cut up into chunks and ground down to make a sausage.
The difference between ground beef ground turkey fat and ground meat ground turkey is the amount that is removed from the turkey in the process of grinding it.
If you want to cook your turkeys, you will need to use ground beef or ground ground turkey in your turkey recipe.
Turkeys should not be cooked in a pot, oven, grill, or griddle, the Department of Agriculture said.
But you can use it in the same way as ground beef if you prefer, according to the USDA.
But for most recipes, turkey fat is considered an added ingredient that can be added to the meat as a fat substitute.
Turkeys are also sometimes sold in a fat-free, or low-fat, version.
That way, the price is the same but the taste is different.
A typical low-calorie turkey would have less than 0.5 percent fat, but a high-fat version has about 2 percent fat that can add about 4 percent to the price of the product.