🦃 Turkey

Meleagris gallopavo

A large, lean poultry meat from farm turkeys, often served at holiday meals.

Roasted turkey is golden-brown on the outside and pale and juicy inside, and a whole one is much bigger than a chicken.

Mild, savory, and a little bit rich, with tender white meat and slightly darker leg meat.

Loaded with protein for growing muscles, and low in fat, plus B vitamins to help turn food into energy.

Always eat it fully cooked: roasted, baked, or sliced into sandwiches. Turkey must be cooked all the way through to be safe.

It comes from turkeys raised on farms, where the birds are fed grain and cared for until the meat is prepared for us.

Sold fresh or frozen, as a whole bird or in cuts like breast and leg, and is most popular in the fall and winter holidays.

Turkeys come from North America, where they were first raised for food long ago by native peoples.

A turkey can be so big that one bird feeds a whole family gathered around the table.

Try sliced turkey in a sandwich with lettuce and tomato for a healthy lunch.