Is Turkey Poultry or Meat? Settling the Debate

Turkey is a popular ingredient, especially during the holidays. But there has been some confusion over whether turkey should be classified as poultry or meat. In this comprehensive guide, I’ll settle this debate once and for all.

Defining Poultry and Meat

First let’s define what exactly poultry and meat are

• Poultry refers to domesticated birds raised for their meat and eggs. The most common are chickens, turkeys, ducks, and geese. Poultry is generally considered white meat.

• Meat refers to the flesh of mammals like cows pigs, and sheep. Red meat has more myoglobin, giving it a darker color.

So poultry and meat come from different types of animals. But where does turkey fit in?

The Case for Turkey as Poultry

There’s a strong argument that turkey should be grouped with poultry:

• Turkeys are domesticated birds raised on farms, fitting the poultry definition.

• Turkey is lean and pale like chicken rather than richly colored as beef.

• Turkey has less myoglobin than beef, so store-bought turkey meat is lighter.

• Nutritionally, turkey is similar to chicken – high in protein, low in fat, with no carbs.

So by the textbook definition, turkeys seem to clearly be poultry.

The Case for Turkey as Meat

However, there are good reasons why turkey could be considered a type of meat:

• Turkey legs and thighs are darker than chicken and resemble red meat.

• The thigh meat has more fat, collagen, and myoglobin giving it a meatier texture.

• Turkey is often prepared like beef – roasted, grilled, or smoked rather than fried.

• The flavor of turkey is richer and meatier than chicken to many people.

So while turkey is biologically a poultry bird, some cuts share qualities of red meat. This puts turkey in a gray area between white and red.

Nutritional Profile of Turkey vs. Chicken

Comparing nutrition facts explains the similarities and differences:

• Calories: Turkey has slightly fewer calories than chicken (116 vs. 120 per 100g)

• Protein: Turkey has more protein than chicken (23g vs. 22g per 100g)

• Fat: Turkey has much less fat than chicken (1.3g vs. 2.6g per 100g)

• Vitamins: Similar B vitamins, but turkey has more vitamin B12.

• Minerals: Turkey has more zinc, phosphorus, selenium; chicken has more sodium.

So turkey edges out chicken in some categories, aligning it closer to red meat. But the differences are relatively small.

Cooking Methods

Looking at preparation also tells a story:

• Whole birds: A turkey takes much longer to roast than a chicken (3-4 hrs vs. 1-2 hrs).

• Parts: Cutlets and breasts cook quickly for both. But turkey legs/thighs take longer than chicken.

• Ground: Ground turkey substitutes for beef in recipes. Ground chicken has a more distinct flavor.

• Smoking/curing: Both can be smoked/cured into deli meat, unlike beef.

So while the breast is cooked like chicken, turkey legs need longer cooking suitable for red meat. And ground turkey stands in for beef well.

Flavor Profiles

Finally, let’s examine the taste:

• Turkey has a richer, meatier flavor than chicken. The dark meat is especially robust.

• Turkey takes on smoke and savory notes more easily than chicken when roasted.

• Ground turkey works in beef dishes like chili, tacos, and burgers. It’s mild like beef.

Overall, turkey has a meaty depth versus chicken’s mildness. The flavor is between chicken and beef.

The Verdict

Looking at all the evidence – nutrition, cooking, and flavor – turkey falls right between chicken and beef:

• Turkey is technically poultry since it’s a domesticated bird. But it shares some red meat qualities.

• The breast resembles chicken while the thighs are dark and fatty like beef.

• The flavor is richer than chicken yet lighter than beef – distinct and meaty.

So while turkey leans toward poultry, it has crossover meaty characteristics. The best classification is white meat poultry with some red meat qualities.

At the end of the day, categories aren’t as important as choosing high-quality turkey and cooking it to highlight its unique attributes. Whether you consider it poultry or meat, turkey is delicious!

Frequently Asked Questions

Is turkey healthier than red meat?

Yes, turkey is one of the healthiest meats available. It’s very similar to skinless chicken – a source of lean, low-fat protein. Both are better choices than red meat which is higher in unhealthy saturated fat.

Is turkey healthier than pork?

Turkey is healthier than pork. While pork is sometimes called “the other white meat”, it is still red meat from a mammal. Pork contains more fat than turkey – but less than beef. For red meat, pork is a better choice than beef.

What’s the difference between chicken and turkey nutritionally?

Chicken and turkey are both high in protein, low in fat, and contain no carbs. Turkey has slightly fewer calories and fat grams, while chicken may have more sodium. Overall they are nutritionally very similar – both great lean protein choices.

What turkey cuts are considered white and dark meat?

The turkey breast is white meat, which is leaner and paler. The legs and thighs are dark meat, with more fat, collagen, and myoglobin like beef. The wings are also dark meat.

Why do some people find turkey meatier than chicken?

Turkey has a more robust, savory flavor than chicken, especially the dark thigh and leg meat. The extra fat and minerals like zinc and iron contribute to a meatier taste. Turkey can take on rich notes when roasted or grilled.