The minute chicken kicked beef to the curb for dominant market share in the DAF (dead animal food) category, we knew it wouldn’t be long before the imitators would come looking for their slice of the pie. Today comes word of Turkey, a rare animal whose name (and flesh) may soon be on your lips and tongue.
While it would be easy to dismiss Turkey as just another me-too meat, it does offer some features worth taking a longer look at. I talked with Turkey president Abdullah Gul today for 26 minutes, and he walked me through some of these innovative features, including the ability to quickly and easily switch between light and dark meat and a special preparation he described as “smoked turkey” that was frankly mouthwatering.
But the killer feature for me with Turkey is the “easter egg” inside—what Gul described as the “wishbone,” a V-shaped bone deep within the bird’s carcass. Pull it out, dry it off and then two people do a tug-of-war with it. The bone inevitably breaks unevenly, leaving one user with the big end and one with the small end. The winner is the person with the bigger end, who then gets to make a wish. I took on Gul in a wishbone battle. Surprisingly, I lost. Gul made his wish (“world peace and more dead turkeys”) and I left with my tail between my legs.
I initially thought of Turkey as a poor-man’s chicken, just like ever other poultry clone. But I’m going to keep my eye on it, and maybe my mouth as well. You should, too.