The finalists will be challenged to devise a starter and main course using turkey thigh and turkey breast lobe respectively. The winning dishes will be served at The British Turkey Awards industry dinner on 27th September at The Savoy. The shortlist comprises: Starters: Tequila marinated turkey with sweet potato and mango mash Smoked turkey thigh and hock terrine with spiced kumquat chutney Spiced turkey timbale with tomato seed and pomegranate raita Thai style turkey kofta, turkey crackling and deep fried tortellini Roasted turkey & vegetable ravioli Potted turkey leg with tarragon Main: Turkey Wellington with saffron potato fondant Pinwheel of turkey with tapenade, polenta and ratatouille Stuffed turkey ballotine with pistachios & sweet potato mash Turkey bacon & leek suet pudding Stuffed & rolled turkey breast with honey parsnip puree and turkey quail scotch egg Lorna Cousins, chair of the British Turkey Publicity & Marketing Committee, said: "We are delighted with the quality of entries this year. The students have taken on board that this competition is all about using turkey as an everyday meal offering. Turkey is a fantastic meat and can be used in a vast range of ways, and when cooked properly it is moist and delicious. "The competition has allowed us to talk directly to the young chefs which has provided great feedback in how turkey is currently perceived, we believe is the way forward to ensure turkey has its place on the menu of tomorrow." The winning student(s) will have the opportunity to work at The Savoy under the supervision of the head chef to produce the meal, banqueting style for approximately 250 covers. Sitting down to the meal will be caterers, buyers, development chefs, feed manufacturers, food journalists as well as the turkey producers large and small. The evening will culminate with the students receiving their British Turkey Award 2012 trophy.