Like MH has said, "fat is flavor", and I believe this to be true in turkey as well. I don't think they all have the exact same fat %, and I think the really great ones I have cooked were likely higher fat. I wish they could grade them like beef and I would simply buy the prime, but I think the best we can expect is to find a source that consistently has juicy birds. Anyone have a source that always produces?
Thanks
Turkeys have very little to no visceral fat in the light meat. They have a bit in the dark. They all carry the bulk of their fat just under their skin.
Heritage breeds tend to have less fat than ye olde butterball. You will go insane trying to find a "well marbled" turkey. They're not like that. They don't fly, so they have no need of visceral fat.
My perception is that flying birds are actually leaner, is this not the case? I also know that visceral fat is fat around organs and I don't think leads to better meat taste. I am looking for fat within meat tissue, my theory is that is where turkey magic happens. Goose idea is a good one! Thanks
Turkey has nearly no intramuscular fat in the breast meat. They don’t use their breasts for hardly anything. A goose that flies will. Turkeys fly short distances. So better than chickens, but not likely to store fat like a migratory bird.
Comment