However, low-fat, convenient products like ground turkey, turkey sausage and turkey bacon, as well as turkey cutlets and tenderloins, are becoming increasingly popular. M any people report drowsiness after eating Thanksgiving dinner. While turkey often receives the blame, recent studies suggest that carbohydrate-rich meals may cause sleepiness by increasing the number of tryptophans in the brain. The white meat is generally preferred in the U.S. while other countries choose the dark meat. The two types of meat differ nutritionally.
White meat has fewer calories and less fat than dark meat.
The rich flavor of dark meat is especially valued in soup and stew recipes. Dark meat holds up well in rich marinades and is a perfect choice for grilling and barbecuing. I t's estimated that turkeys have 3,500 feathers at maturity. For instance, dyed feathers are used to make American Indian costumes or as quills for pens. Turkey feather down has been used to make pillows.