Turkey

Turkey is meat from domesticated turkeys, most often eaten roasted or prepared in sandwiches, soups, and ground-meat dishes.

Turkey breast: The lean white meat from a domesticated turkey’s breast. Its low fat content makes it prone to drying during roasting.
Roast turkey: A whole turkey or turkey portions cooked by dry heat in an oven. Roasting is the best-known preparation for a whole bird.
Roasting: A dry-heat cooking method that cooks food in hot air, usually in an oven. It browns the exterior while heat gradually travels through the bird.
Chicken: Meat from domesticated chickens, eaten in cuts and prepared dishes worldwide. Chicken is the closest everyday poultry comparison in flavor, cuts, and cooking.
Turkey thigh: Dark meat from the upper portion of a turkey’s leg. Its higher fat and connective tissue suit slower cooking than breast meat.
Turkey sandwich: A sandwich filled with cooked turkey, often sliced or shredded. Sliced leftovers and deli turkey make it a common everyday use.
Brining: Soaking food in salt water or applying salt to improve seasoning and moisture retention. Salt alters muscle proteins and can reduce moisture loss during cooking.
Duck meat: Meat from domesticated or wild ducks, often richer and fattier than turkey. Its higher fat content contrasts with turkey’s generally lean profile.
Turkey drumstick: The lower leg portion of a turkey, containing dark meat around bone. It is commonly roasted whole or cooked until its connective tissue softens.
Turkey soup: A soup made with turkey meat or carcass, often with vegetables and broth. Bones and leftover meat can both contribute to the dish.

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