Turkey Breast & White Turkey

Turkey breast and white turkey refer to the lean meat cut from the breast and other white meat portions of a domestic turkey. This meat is a common source of protein and is typically sold raw, cooked, or processed into deli slices. It is obtained through standard poultry farming and processing methods.

Manufacturers add turkey breast and white turkey primarily as a protein component in a variety of prepared foods. It is widely used in deli meats, sandwiches, salads, and other convenience meals due to its lean nature and mild flavor. It serves as a primary ingredient rather than a functional additive.

Turkey breast and white turkey are whole food ingredients and are not regulated by the FDA as food additives; they are generally recognized as food. As a lean protein source, it is considered a healthy component of a balanced diet. JECFA and EFSA do not evaluate whole food ingredients like turkey meat as food additives. There are no notable controversies specifically regarding turkey breast or white turkey as an ingredient, though general dietary advice often suggests limiting highly processed meats.