Turkey meat is considered white meat.
Poultry meat is the meat of domesticated birds, such as turkey and chicken.
Poultry meat is considered to be white meat, while the meat of mammals is classified as red meat.
Turkey is a large bird of the family Phasianidae that is native to the Americas, while the chicken is a type of domesticated fowl, with the scientific name Gallus gallus domesticus.
Turkey is a very rich source of protein, niacin, vitamin B6 and the amino acid tryptothan.
Apart from these nutrients, it is also contains zinc and vitamin B12.
The skinless white meat of turkey is low on fat and is an excellent source of high protein.
Turkey also contains anti-cancer properties.
Chicken and turkey breasts are traditionally considered “white” meat, but in some nutritional contexts, the dark meat from poultry and turkey legs are lumped together into the “white” category, even though they are compositionally quite different.
Ground beef and turkey are both nutritious meats that provide protein, fat, and a variety of vitamins and minerals.
Turkey is generally lower in saturated fat than beef. As such, it may be a better choice for heart health.
Fat-free turkey is also the lowest calorie option if you're interested in weight loss.
Turkeys and chickens are not the same things, but they are related.
They share the same kingdom, phylum, class, and order.
Turkeys belong to the subfamily Phasianidae and the genus Meleagris.
Chickens belong to the Phasianinae subfamily and the Gallus genus, so they're entirely different.
Turkey is fairly comparable to chicken in nutrients, but both its dark and white meat are slightly leaner.
White meat has slightly less saturated fat than dark; skinless, boneless breast is leanest.
Many birds that are eaten by humans are fowl, including poultry such as chickens or turkeys, game birds such as pheasants or partridges, other wildfowl like guineafowl or peafowl, and waterfowl such as ducks or geese.