When it comes to Thanksgiving dinner, the turkey is often the star of the show! Whether you’re a professional chef or a holiday dinner novice, it’s helpful to know the basics of a turkey: what part of the turkey is the breast, where do you find the legs and wings, and how do you properly carve it? In this blog post, we’ll discuss the anatomy of the turkey and highlight the breast so you can be sure to get the best results when preparing the bird. We’ll walk you through the different cuts available, how to identify the breast, and provide some helpful tips to make your turkey dinner extra special. With a little knowledge, you’ll be able to carve and serve the perfect roasted turkey this holiday season. Let’s get started!
Cleaning and Seasoning the Turkey
Support wikiHow by unlocking this expert answer. To make the perfect bird, brine the whole turkey overnight. That really tenderizes the meat and makes it juicier. Then, give it about a day to dry out in the refrigerator. All the flavor and salt will still be in the flesh, but the skin will be able to get really crispy in the oven. Also, I like to put the turkey in a really hot oven, then bring the temperature back down to cook it low and slow. 
wikiHow Staff Editor Staff Answer This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. wikiHow Staff Editor Staff Answer Support wikiHow by unlocking this staff-researched answer. Many chefs advocate roasting the turkey at 325° F (162.8° C) after initially crisping it for an hour at 425° F (218.3° C). You can also cook the turkey at 350° F (176.7° C) for a slightly faster cooking time, but any temperature higher than that will likely cause it to dry out. wikiHow Staff Editor Staff Answer This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. wikiHow Staff Editor Staff Answer Support wikiHow by unlocking this staff-researched answer. Covering your turkey with foil for at least part of the baking process can help keep it from browning too much. Just make sure to uncover it during the last half hour or so of cooking to allow the skin to brown or crisp up a little. Alternatively, you can cover just the ends of the drumsticks and wing tips with foil, since these are the parts of the turkey that tend to overcook the fastest. Advertisement
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How to Check the Turkey’s Temperature
The meatiest part of the thigh is the best place to place an instant-read thermometer when checking the temperature of a turkey. It takes the longest to cook because it is one of the thickest parts of the turkey. You can be certain the rest of the turkey has finished cooking if it is at the proper temperature.
Look at the turkey from above with the smaller neck cavity on top and the larger opening at the bottom if you are unfamiliar with its anatomy. The tiny wings will be near the neck opening at the top. The bottom will contain the large, meaty legs, the thighs and drumsticks. The turkey’s thighs connect to its body at a joint, and the drumsticks protrude from the bird’s body.
Smaller cuts of turkey breast, such as turkey steaks, slices, or tenderloin, can be packaged. A turkey tenderloin is a portion of the breast meat cut from the interior of the bird’s breast, close to the keel bone. They typically weigh between 6 and 12 ounces, are skinless, and have no bones. They are available fresh or frozen.
FAQ
Which part of turkey is breast?
The meat from a turkey’s chest is called a breast. The only white meat on the bird is in this large cut. As a result, it costs a little more per pound than a whole turkey, but it is also simpler to handle and store.
What are the different parts of a turkey?
Frequently, turkey is packaged, cut into pieces, and sold either fresh or frozen. This is one way to sell turkey breasts, drumsticks, thighs, and wings. Being quite large, a turkey’s breast is frequently divided into smaller cutlets that are thinly sliced. Turkey breast is entirely white meat and high in protein.
What is the best part of a turkey called?
Between the thigh and the spine, in a tiny spoon-shaped bone, is where the oyster meat is located. The meat is incredibly tender and fatty, and it has the strongest turkey flavor of any part of the bird.
Which part of turkey meat is best?
1. The turkey breast. It is the most popular and valuable cut of the entire animal; it is a lean, extremely tender meat that can be prepared in thin slices or cooked in cubes, strips, and other shapes. Important note: Although many people mistakenly believe that turkey rump and breast are interchangeable, they are not
