Turkeys meat is of high quality in food and is therefore regularly used for diets. The high protein content (breast 24 percent, thigh 21 percent) is rich in essential amino acids and low fat content (breast 2 percent, thigh 8 percent) is rich in valuable polyunsaturated fatty acids. Turkeys are slaughtered before they are sexually mature and until then the meat of the hens is tenderer than that of the roosters. A turkey consists of several different kinds of meat in color and texture. The thighs are dark and solid, the breast is thin, tender and white, and the flesh at the neck and sides is fatter. The flesh of the small loin muscles, called the oysters, is considered a delicacy. The range is very varied compared to other poultry species. The turkey is sold as whole bird (fresh or frozen), in parts (fillet, thigh, drumstick and wing), as schnitzel, goulash meat or rollade or as processed product (meat, pie or jelly). Turkey is available throughout the year.
Light turkeys, also called mini-turkeys, are roasted whole; older ones are processed in one-pan dishes and soups. Small turkeys can be roasted just like chickens (filled or unfilled). Of importance here is that the thighs, especially the lower part, contain many tendons that have to be pulled out for the preparation.



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