Turkey is the traditional centerpiece of Thanksgiving dinner in America. However, as people have become more health-conscious, turkey has become a food choice year-round. Knowing the parts of a turkey can help make every turkey dinner a success.
The all-white meat turkey breast is low in cholesterol, calories, fat and sodium. It can be purchased with or without bones, whole, cut in half or smaller pieces such as tenderloins.
Turkey wings are also all-white meat. They can be purchased whole or cut into sections. These sections are the drumette, middle wing and wing tip.
The hind quarter includes the thigh, drumstick and part of the back. This piece is comprised entirely of dark meat.
Above the knee joint is the thigh. It is dark meat and is marketed with or without skin and bones.
Below the knee of the leg is the drumstick. It is dark meat, and can weigh up to 1.5 lbs.
Neck and Giblets
The giblets are the liver, heart and gizzards. A commercially processed turkey will have these in a separate bag inside the body cavity.
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