The full turkey is mainly eaten during the festive season. Especially for this occasion we have a stuffed Christmas turkey, stuffed turkey legs and many more specialities for Christmas.
Turkey breast meat is rich in protein and lean (without skin). The meat has a darker colour than chicken meat (more iron) and has a coarse structure. Turkey breast meat requires a careful preparation to avoid that the meat gets too dry. Turkey leg meat has a coarser structure, a darker colour and requires a longer preparation time. Just as chicken, turkey must always be served properly cooked. Because a turkey is much bigger than a chicken it is often easier to choose for parts of the turkey such as, filet, tenderloin, thigh, drumstick or the full leg.