Body Parts of a Turkey


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.

Hind Quarter

  • 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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