Turkey Meat

Holiday Favorite:

Turkey is a popular choice for festive occasions, especially in North America during Thanksgiving.

Leaner Option:

Turkey is leaner than most other poultry, particularly the breast, which is low in fat and high in protein.

Ground Turkey:

Often used as a substitute for ground beef in recipes like burgers or meatballs for a leaner option.

Turkey Breast:

Lean and Mild: White meat that’s very lean and has a mild flavor.

Best for: Roasting, grilling, or slicing for sandwiches; can dry out if overcooked.

Turkey Thight:

Juicy and Flavorful: Dark meat with more fat and a richer flavor than the breast.

Best for: Roasting, braising, or slow-cooking; stays moist during cooking.

Turkey Drumsticks:

Rich and Tasty: Dark meat, known for its strong flavor and tenderness.

Best for: Roasting, grilling, or slow-cooking; a favorite at fairs and barbecues.

Turkey Wings:

Flavorful and Meaty: Larger than chicken wings, with a mix of skin, fat, and meat.

Best for: Roasting, braising, or smoking; often used to add flavor to soups and gravies.

Turkey Tenderloin:

Lean and Tender: A very lean and tender strip of white meat from the breast.

Best for: Quick cooking methods like grilling or pan-searing; ideal for marinating.

Ground Turkey:

Versatile and Lean: Made from a mix of dark and white meat, often leaner than ground beef.

Best for: Making burgers, meatballs, or tacos; a healthier substitute for ground beef.

Turkey Neck:

Rich in Flavor: Contains a lot of collagen and connective tissue, making it very flavorful.

Best for: Braising or slow-cooking; often used in soups, stocks, or gravies.

Turkey Giblets:

Includes Heart, Liver, and Gizzard: Small, flavorful organs often used in cooking.

Best for: Making rich gravies, stuffing, or pâtés; giblet gravy is a holiday favorite.

Turkey Back:

Bony and Flavorful: Not much meat, but rich in flavor.

Best for: Making stock or broth; adds depth to soups and sauces.

Turkey Skin:

Crispy and Rich: Adds flavor and texture to roasted or fried turkey.

Best for: Roasting with the bird or frying for a crispy treat; often a highlight of holiday meals.