Turkey Thighs

Turkey thighs are a dark meat cut from the rear leg of a turkey. They are known for their rich flavor and moist texture due to a higher fat content compared to turkey breast. This cut is often sold bone-in or boneless, with or without skin.

Turkey thighs are used as a protein source in various dishes, often replacing other meats like pork or beef. They are commonly found in processed poultry products such as turkey bacon, sausages, and deli meats, as well as in prepared meals and gravies.

Turkey thighs are a source of protein, iron, and B vitamins. As a whole food, they are not subject to FDA additive regulations. The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F (74°C) to ensure safety. No specific health concerns are associated with the consumption of turkey thighs when properly handled and cooked.