Turkey Trio

Tenderloins/fillets:  all white breast meat, whole muscle from inside center of breast, boneless and skinless.  Very tender and great for grilling, or any recipes that call for chicken breast.

Ground Turkey: can be white or dark meat, check labeling for nutritional information

Turkey Breast: all white meat, leanest of all the turkey cuts, cut steaks by slicing half breast across the grain into ½ to 1-inch thick steaks.  Cut slices or cutlets by slicing half breast across the grain into 1/8 to 1/3 inch thick cutlets.

Turkey Breast Cutlets: thin slice of turkey breast, cut slices or cutlets by slicing half breast across the grain into 1/8 to 1/3 inch thick cutlets.

Turkey Thigh: dark meat, easily deboned if necessary, can be used in any recipe or preparation calling for beef chuck or round.

Turkey Wing Portion/Drumette: part of the wing, all dark meat

Turkey Fries: turkey testicles, usually breaded and fried

Turkey Legs/Drumsticks:  all dark meat