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