Every Thanksgiving, once the turkey hits the table, everyone in my family (politely) fights over which parts of the bird they want. Some cant get enough white meat, while others are drumstick and thigh partisans. You might say the choice is down to personal preference. Thats a reasonable and tolerant way of looking at it, but I disagree. I think the only acceptable type of turkey to eat is dark meat, and everyone who believes differently is wrong. Advertisement
Of course, all the people who are content to choke their way through poultry-flavored chalk are just leaving more succulent turkey legs for me to eat, so Im not particularly upset that a majority of Americans seem to like their turkey blindingly white and bone-dry. Still, the holiday season is all about generosity, so Im going to share the unassailable reasons why turkey breast is a waste of your time, based on my years of cooking and eating this big bird. If you prefer white meat turkey, consider this an intervention.
For many people, the juicy dark meat is the best part of a roasted turkey. But if you aren’t familiar with poultry anatomy, you may wonder exactly where to find those delicious dark morsels
In this article, I’ll explain what makes some meat dark versus white, identify the prime locations of rich dark meat, and share tips for enjoying it to the fullest. After reading, you’ll be a turkey pro ready to carve up the most scrumptious sections for your next holiday feast.
What Makes Some Turkey Meat Dark?
Dark meat on poultry gets its distinctive color and flavor from increased levels of fat, iron, and myoglobin proteins This occurs in areas where muscles get a strenuous workout.
For turkeys, the leg and thigh portions are dark because they constantly absorb the impact of walking and running. These hardworking muscles require additional oxygen. The myoglobin helps transport oxygen throughout the active muscle tissues, resulting in a darker color.
In contrast, white breast meat comes from areas designed for short bursts of movement rather than sustained exertion. With less myoglobin and fat, the breast appears pale or white.
Prime Locations of Dark Meat on a Whole Turkey
On an intact, roasted turkey, the legs and thighs are the meatiest dark portions, while the breast is predominantly white. Here are the key areas:
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Drumsticks: The lower legs containing plenty of tender, juicy dark meat.
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Thighs: Located right above the drumsticks, these are also packed with succulent dark muscle.
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Wings: A mix of light and dark meat, with more dark towards the tips.
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Breast: Comprised almost entirely of white meat, though dark strips outlining the breast may be present.
For roasts like turkey legs and boneless thighs, the dark meat will be even more concentrated and flavorful.
Why Dark Turkey Meat is So Juicy and Flavorful
With more fat marbling and iron-rich myoglobin, dark turkey meat delivers a more pronounced taste and ultra-moist texture after roasting or simmering. Here’s how it differs from white:
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Richer, meatier flavor – The higher fat content provides delicious flavor.
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Extra juiciness – It holds moisture extremely well during cooking.
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Tender and succulent when cooked properly thanks to the greater collagen.
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Well-suited for braising and stewing – It excels with slow, moist heat.
For fans of robust meatiness, dark turkey is tough to beat!
Health Profile – Dark Meat vs. White Meat Nutrition
Despite having more fat, dark turkey meat offers great nutrition:
- Rich in iron, zinc, selenium, phosphorus and B vitamins
- More unsaturated fat than saturated fat
- Only moderately higher in calories than white meat
In moderation, dark meat can be incorporated into a balanced diet. Focus on proper portion size as you would with any protein food.
Cooking Methods to Maximize Juicy Dark Meat
Because of its higher fat and collagen content, dark turkey meat cooks up best with these methods:
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Brining before roasting infuses extra moisture and seasoning
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Low and slow roasting at 325°F allows time for connective tissue to break down
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Cook to 165°F internal temperature for safety without drying
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Let rest 10-15 minutes before carving to reabsorb juices
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Braising pieces in flavorful liquid on the stovetop or in the oven
With a little know-how, you can serve exceptionally moist, decadent dark meat every time.
Creative Ways to Use Leftover Dark Meat
Rather than defaulting to cold sandwiches, get creative with leftover roasted turkey thighs, legs and wings:
- Hearty turkey chili with beans and veggies
- Shredded turkey tacos with zesty fixings
- Turkey pot pie with gravy, peas and carrots
- Turkey hash browned with potatoes and onions
- Turkey & rice soup with celery, mushrooms and thyme
- Turkey enchiladas baked with salsa and cheese
- Turkey tetrazzini casserole with spaghetti and cream sauce
With so many easy options for enjoying dark poultry meat, there’s no reason to waste a morsel of these delicious portions.
The Takeaway – Balance Light and Dark Meat
Hopefully you now have a good understanding of where to find the mega-moist dark turkey meat, and how to cook it to maximize juiciness.
When prepping your holiday bird or weeknight roast, be sure to incorporate both white and dark meat. Enjoying them together provides the perfect balance of flavor, texture and nutrition. A touch of gravy or cranberry sauce completes the ideal bite.
So the next time you roast a turkey or chicken, don’t be shy about claiming a drumstick or thigh. With the techniques above, you can become a master of cooking dark poultry meat that is tender, succulent, and full of rich taste in every forkful. Happy feasting!
Dark meat is almost always juicy
For many of us, Thanksgiving is the only time were cooking turkey at home, and were roasting a whole bird. Unless you nail the cooking time or have great luck, the white meat is going to be dry, while the dark meat never fails to be juicy. While every degree you cook the bird over the USDA safety threshold of 165 degrees Fahrenheit saps liquid from the turkey breast, turning it into a poultry desert, the legs and thighs will remain moist and delicious well into the 175-plus degrees Fahrenheit range. Advertisement
I will admit that I have eaten juicy, tender turkey breast in my life, but hitting the narrow window of perfection requires a miracle when youre cooking at home. Most of the time, roasted turkey white meat has the same saliva-absorbing power as a handful of saltines. Preparing the meat using a wet cooking technique doesnt do much to keep turkey breast moist, either. Braised turkey thighs turn into rich, fatty shreds with a texture reminiscent of pulled pork. Although you can braise and shred turkey breast, the resulting sad protein has the mouthfeel of loose feathers.
If you love turkey skin, dark meat is your friend
We all agree that the skin is the best part of the turkey, right? And though the entire bird is covered in skin, the skin-to-meat ratio on the breast is less than ideal. This is especially true of the Franken-turkeys most of us buy in the grocery store, which have been bred to have super-sized breasts. The thin sheath of skin on the surface of the breast is no match for the vast ocean of bland, dry meat that lurks underneath. Advertisement
The drumsticks and thighs, on the other hand, have ample enough skin such that you can get some with every bite of meat. Since the skin is where much of the fat (and flavor) of the bird lives, that makes the dark meat even more delicious, which is unfair because it already tastes much better than the white meat, even without skin. The only part of the bird with an even greater amount of skin is the wing, which is technically white meat. However, unlike chicken wings, I find that turkey wings almost always dry out when cooking, so they dont tend to be super tasty. I prefer using them to make stock rather than trying to gnaw at them at the table.
Turkey Tips – White Meat vs. Dark Meat in Your Turkey
FAQ
Where is dark meat located?
Dark meat, which comes from the legs, drumsticks and thighs as well as the tail of the chicken, gets its color from myoglobin, a protein that carries oxygen to muscles while they move. Since the legs and thighs help chickens get around, these parts are darker in color than breasts and wings.
Do all turkeys have dark meat?
Beef is mostly dark meat and fish is mostly white meat. Turkeys, however, have both, so they offer a good illustration of the difference. Essentially, the two colors indicate two different types of muscle.
What part of turkey is white meat?
In a turkey the active muscles such as the legs store a lot of oxygen and become dark, while less active muscles like the breast remain white.
What is dark meat on a Turkey?
Dark meat is defined as the meat from the legs and thighs of a bird. It is darker in color than white meat, which comes from the breast and wings. Dark meat has a higher fat content and a more pronounced flavor than white meat. There are several key differences between dark and white meat on a turkey.
Does dark meat on a Turkey have a higher fat content?
Dark meat on a turkey has a higher fat content than white meat. This is because the legs and thighs of a turkey are used for locomotion, and the fat helps to fuel the muscles. The fat in dark meat is also what gives it its characteristic flavor. Dark meat on a turkey has a higher iron content than white meat.
What is the difference between white and dark turkey meat?
The varying muscle makeup also impacts the taste and mouthfeel of white vs. dark turkey meat: Dark meat has richer flavor, more fat marbling, and a juicier texture that holds moisture well during cooking. Many find it more moist and tender. White meat is leaner with a milder taste.
Where does dark meat come from?
In turkeys and chickens, dark meat is sourced from the leg or thigh. These animals carry more myoglobin in these locations in order to help deliver oxygen to their muscles as they run around. They need their exercise, too!”
What does a roasted turkey look like?
On a whole roasted turkey, the dark meat comprises the legs (drumsticks and thighs) along with the wings. These parts will look noticeably darker than the breast. The richest, most tender and juicy dark meat lies in the thicker thigh and drumstick portions. The wings contain a mix of light and dark, while the breast is predominantly white.
Why is my turkey meat dark?
Turkeys spend a lot of time walking and standing. This means that their legs use slow twitch muscles, so the leg meat is dark. But since the birds don’t use their wing and breast muscles much, except for short bursts, these upper muscles are fast twitch, and therefore white meat. What is dark meat on a Turkey?