Turkey
Breast: The breast is the large, meaty part of the turkey that is located on the front of the bird. It is made up of two halves, the left and right breast, and is a common source of white meat.
Wing: The wing is a small, bony part of the turkey that is attached to the body near the breast. It is made up of three sections: the drumette, wingette, and tip.
Leg: The leg is a long, thin part of the turkey that extends from the body to the foot. It is made up of the thigh and drumstick.
Thigh: The thigh is the upper part of the leg, located near the body of the turkey. It is a common source of dark meat.
Drumstick: The drumstick is the lower part of the leg, located near the foot of the turkey. It is a common source of dark meat.
Back: The back is the bony, triangular-shaped part of the turkey that extends from the neck to the tail. It is not typically used for meat, but can be used to make broth or stock.
Neck: The neck is a thin, flexible part of the turkey that connects the head to the body. It is not typically used for meat, but can be used to make broth or stock.
Giblets: The giblets are the internal organs of the turkey, including the liver, gizzard, and heart. They are often removed and discarded, but can also be used to make broth or stock.
Feet: The feet, or claws, are the long, thin appendages at the end of the turkey’s legs. They are not typically used for meat, but can be used to make broth or stock.
Head: The head is the front part of the turkey, located at the top of the neck. It is not typically used for meat, but can be used to make broth or stock.