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''I THINK the bird has just a great future,'' said Fred Jaindl, talking about the turkey. ''It's a super bird. Low in fat. Low in cholesterol. Tender. Juicy. Succulent. I think the turkey has more potential for growth than any other animal. I'll eat anything made of turkey. I'll eat a turkey hot dog and I won't eat a beef hot dog. I like a turkey hamburger, even though it's a little lighter in color. It's just a great bird.'' Mr. Jaindl has had a long acquaintance with the turkey. He's never done anything but raise and process turkeys, which he does these days on his turkey farm in Orefield, Pa. Rather than country scenes, turkey posters decorate his office walls. His office window overlooks the processing plant, where hundreds of turkeys lurch down the disassembly line, hour after hour. Sometimes he sits and watches them and gets hungry. Turkey has had a dazzling resurgence. For all the aggressive turkey eating that takes place on Thanksgiving and Christmas, turkey growing had been a dismaying way to make a living for years. From the late 1970's through 1983, Mr. Jaindl mournfully recollects, turkey people would spend 50 or 60 cents a pound to grow their turkeys and then sell them for the same price, or a few cents more.