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Meat > Turkey > Turkey Products > Turkey Parts
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Turkey Parts Turkey is often cut into parts, packaged, and sold fresh or frozen. Turkey breasts, drumsticks, thighs, and wings can be sold this way. The breast section of a turkey is quite large and it is often cut into smaller cutlets that are thinly sliced. |
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Breast
Full Breast - Not Boned
Breast Half - Not Boned
Boneless Breast Half |
Turkey breast is all white meat, very low in fat, and high in protein. It is available fresh or frozen and bone-in or boneless. Turkey breast can be purchased whole or split.
It is usually less expensive to purchase a whole, bone-in breast and perform the boning and cutting at home. A premium is charged for turkey pieces that have been boned and trimmed because of the extra labor involved.
The meat from the breast is one of the most nutritious meat sources available. It is low in calories, fat, cholesterol, and sodium. If the skin is removed, turkey breast is a good food source for people on low-fat and/or low sodium diets. |
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Tenderloin
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Turkey breast can be divided into smaller cuts and packaged such as turkey steaks, slices, or tenderloin. A turkey tenderloin is a small section of the breast meat that is removed from the inside of the breast near the keel bone. They are boneless and skinless and usually weigh between 6 and 12 ounces. They are available fresh or frozen. |
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Full Wing
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Turkey wings are all white meat and can be purchased whole or in sections. |
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Drummette
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The portion of the wing nearest to the body can be cut between the shoulder joint and the elbow joint. This section, known as the drummette, can be larger than a drumstick of a chicken depending on the size of the turkey. |
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Middle Wing
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The flat middle section of the wing between the elbow and the wing tip can be cut as one piece. |
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Wing Tip
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Wing tips, which do not contain much meat, may be packaged and sold for the purpose of adding flavor to soups and stocks. |
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Hind Quarter
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Marketed fresh or frozen, the hind quarter includes the drumstick, thigh, and part of the back. It consists entirely of dark meat and range in weight from 2 to 6 pounds. |
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Thigh
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The thigh is the upper part of the leg above the knee joint. Thighs are marketed as bone-in, with or without skin, or boneless, with or without skin. Bone-in thighs with skin are usually available in weights ranging from half a pound to 1½ pounds and contain all dark meat. |
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Drumstick
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The drumstick is the lower part of the leg below the knee joint. Bone-in drumsticks are usually available in weights ranging from half a pound to 1½ pounds. |
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Giblets
Neck and Giblets |
Giblets consist of the liver, heart, and gizzard. When purchasing a whole turkey that has been commercially processed, the giblets (which are usually placed in a bag) and the neck are inserted inside the body cavity. |
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| More Turkey Products >> |
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Turkey Parts article - Related Content |
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| View our collection of free chicken recipes including oven baked chicken and chicken breast recipes. |
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| Use your Thanksgiving turkey and cranberry leftovers to make this fabulous panini that combines irresistible sweet and savory flavors in one great tasting sandwich. |
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| Fun little package that are a great way to use leftover turkey. |
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| This version is lighter than most strombolis but still has lots of flavor. |
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| A great idea for leftover turkey or to simply serve as a delicious brunch, lunch or evening meal. |
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| Ground turkey makes a healthy alternative for this meatloaf. |
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Roasting Tips
Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
Celery layered at the base ... |
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Thawing
Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method ... |
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| Classification Criteria | Classes of Turkey | Types of Turkey
Classification Criteria
Turkey (as well as all other poultry) is described and classified using a number of ... |
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There are many recipes ... |
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| Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey breast, the proportion of meat to bone, the ... |
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| Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie. Turkey Pot Pie Soup contains cooked turkey, dumplings, ... |
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| Often placed in poultry as it is processed, this device is made to advise the consumer preparing the food when the item is finished cooking. Since turkey is the most common food ... |
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| A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried. Consisting of a pot and a heating element that may use gas or ... |
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| Made from stainless steel in the shape of a stretched circular coil or corkscrew, this utensil is designed to hold the turkey cavity closed as it bakes. The sharp end of the ... |
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| A white to cream colored egg with brown speckles that is laid by a hen turkey. Similar to chicken eggs, except larger, turkey eggs weigh approximately 80 to 90 grams (one and a ... |
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