Turkey Dark Meat

Turkey dark meat is the muscle tissue from the legs and thighs of a turkey. This meat is naturally darker than breast meat due to a higher concentration of myoglobin, a protein that stores oxygen. It is typically sold fresh, frozen, or processed into other food products.

Manufacturers use turkey dark meat as a protein source in a variety of savory dishes. Its rich flavor and moist texture make it suitable for products like sausages, deli meats, chili, stews, and pasta dishes.

Turkey dark meat is a source of protein, iron, and zinc. The U.S. Food and Drug Administration (FDA) considers turkey dark meat to be Generally Recognized As Safe (GRAS) when used as a food ingredient. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated turkey meat as part of broader assessments of meat products. Like other animal products, it contains saturated fat and cholesterol, and consumption should be balanced within a healthy diet.