Turkey

Turkey is a large domesticated bird with pale breast meat and darker leg meat, sold whole or as parts. The flavor is mild and savory; breast cooks quickly and stays lean, while legs and thighs are richer and suit braising, roasting, or smoking. Sold as whole birds, bone-in pieces, boneless breasts and cutlets, ground meat, and deli slices; when roasted, the skin turns bronzed and crackling.

Domesticated from wild turkeys in Mesoamerica, it spread to Europe in the 16th century and returned to North America through colonial trade. Today it is farmed globally and anchors North American holiday meals as well as everyday dishes like sandwiches, soups, and burgers.