If you are like most Americans, you are not crazy about dark turkey meat. In fact, you don’t like it at all, which is why Big Ag figured out how to grow turkeys with breasts so big that they can’t fly or mate naturally. (Yes, that means supermarket turkeys are the result of artificial insemination.) And I was right there with the majority, only eating white turkey meat for so many years until a couple years ago, I had an epiphany when looking at a turkey leg. It’s dark meat!
No, I had not just picked up prescription eyeglasses or contact lenses. I had suddenly realized that people expect all the meat on a turkey to taste like the breast meat, and when something doesn’t taste the way you expect it to taste, your brain registers, “Wrong!” and you don’t like it. I realized that the turkey leg meat looked a lot like beef, so I wondered how I would like it if I used a recipe that I’d normally use for beef. I have since tried dark turkey meat with a variety of beef recipes from schnitzel to pepper steak, and I’ve enjoyed them all! In case you are not sure where to get started, here’s a recipe from Homegrown & Handmade:
- homemade noodles
- 2 cups cooked heritage turkey leg and thigh meat, cubed
- 1/4 cup butter
- 1/4 cup flour
- 2 cups sour cream, buttermilk, or yogurt
- 1/2 cup milk
people don't like the dark meat?! i hear about these recipes to make with this thing called "leftover turkey", but we've never had any of that past 11:00 the day after t'giving, no matter how big the bird. 🙂
We prefer the dark meat. After all, it is healthier. In fact, we generally only buy the legs and let the other people have the dry, tasteless breasts. never could figure out how to get it to taste like more than cardboard!
Seriously though, we use turkey or chicken in recipes just the same as beef. Only one that doesn't work well is pork – too greasy.
Fried turkey, or cooked in a rotisserie. I have tasty and moist turkey breast every time.
Don't use turkey meat often, but it is always good to try new dish. Thanks for sharing your thoughts.
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