Turkey 1 article

Turkey is poultry meat from the domestic turkey and includes both white and dark meat, whole roasts, breast cuts, and ground products. Turkey is commonly roasted, with the best method depending on the cut, species, and desired texture. For turkey, nutrition comparisons should center on protein while also accounting for skin, visible fat, breading, sauce, or cooking oil when those change the food actually eaten. In grocery and recipe coverage, turkey is therefore best evaluated in the specific cut or product form being purchased, not as a generic animal-protein serving.