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Turkey meat, commonly known simply as turkey, is the flesh obtained from turkeys, typically those that have been domestically raised. It is a popular poultry product, especially in North America, where it holds cultural significance and is often enjoyed during events such as Thanksgiving and Christmas, as well as in everyday cuisine.
Turkeys are available in various forms, including sliced, ground, and whole, with the head, feet, and feathers removed. Frozen whole turkeys remain a popular option. Sliced turkey is commonly used as sandwich meat or served as cold cuts, and can also be used as a substitute for chicken in recipes. Ground turkey is marketed as a healthier alternative to beef and is used similarly to ground beef in cooking. However, cooked turkey is often considered less moist than other poultry meats such as chicken or duck if not carefully prepared.
Wild turkeys, although technically the same species as domesticated turkeys, have a distinctly different taste. Their meat tends to be darker and more flavorful, with variations depending on factors such as diet and season. Turkeys that have fed on grass and grain tend to have a milder flavor, while those with a diet rich in insects may have a gamier taste. Additionally, older heritage breeds of turkeys may offer unique flavor profiles.
Turkey meat is commonly processed and can be smoked, resulting in products like turkey ham or turkey bacon, which are often perceived as healthier alternatives to their pork counterparts. Deep-fried turkey meat, marketed as "turkey twizzlers," gained attention in the UK in 2004 when chef Jamie Oliver campaigned against their inclusion in school dinners.
While turkey eggs are produced, they are not as commonly sold for consumption as chicken eggs due to lower output and higher demand for whole turkeys. A single turkey egg is valued significantly higher than a dozen chicken eggs on the open market.
