Dark Turkey Meat

Dark turkey meat is the darker-colored flesh from the legs and thighs of a turkey. This meat is naturally richer in myoglobin, a protein that stores oxygen, which gives it a darker hue compared to breast meat. It is typically used in processed turkey products.

Manufacturers use dark turkey meat as a protein source and for its flavor in various processed foods. It is often found in products like turkey sausages, pepperoni, salami, chili, and canned soups, where it contributes to the overall taste and texture.

Dark turkey meat is a source of protein and various nutrients. The U.S. Food and Drug Administration (FDA) generally recognizes turkey as safe for consumption. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated many food ingredients, but specific evaluations for dark turkey meat as a standalone ingredient are not typically categorized in the same way as additives. Typical consumption as part of a balanced diet is not associated with adverse health effects.