Hi Angela3,
Yes, I have turkey franks all the time. Actually, I always purchase turkey SAUSAGE and use it in all my recipes that call for ground beef. I prefer it to ground turkey because it has more flavor. However, the casings are pork, which is SOOOOO a trigger for me, so I always remove the casings.
While I'm absolutely positive that the turkey they use is 100% dark meat, and a trigger for most, it is not a trigger for me. If dark meat bothers you, then I'd pass on the franks all together.
The fat percentage of the frank is reduced by the amount of fat(negligible) in the bun and whatever else you're having with the frankfurter. In other words, the percentage you need to be concerned about is the TOTAL percentage for the whole meal.
By the way, have you checked out the chicken/apple franks? Wow, they're incredible! I also found chicken/basil/sun-dried tomato sausages, and used them in my spaghetti sauce. YUMMMMMM!
Enjoy!
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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