Turkey breast will take on flavours from marinades and sauces very easily. If using a breast without skin, a small amount of fat or liquid may be needed to stop the meat from drying out too quickly. Turkey Legs Turkey legs are dark meat, which some people don t enjoy. Turkey drumsticks are much larger than chicken legs and are often sold individually and relatively cheaply. The bone, however, takes up a lot of the weight in the cut.
Legs contain more fat than breast meat which makes the meat more tender if slow-cooked.
They can be roasted or barbecued and then eaten hot or cold. Turkey thighs are ideal for casseroles, pies and curries or they can be roasted as mini boned and rolled joints. Turkey Wings Turkey wings are not as popular as legs and may not be as widely available. Wings are a relatively cheap cut of turkey which reflects the fat and bone content of the pieces. However, they contain a good amount of dark meat which is ideal for casseroles, stews and curries.