As usual, there will be a scrum at our buffet table.
I eat the dark meat of turkey (and chicken) almost exclusively, since I find it more flavorful and tender than white meat. Unfortunately, many at my Thanksgiving meal feel the same way.
But why is some meat dark and some white? Here’s the scoop, courtesy of the Really? column in The New York Times:
"In general, what makes one cut of turkey — or any other type of poultry — darker than another is the type of muscle it contains. Meat is darker if it contains higher levels of myoglobin, a compound that enables muscles to transport oxygen, which is needed to fuel activity. Since turkeys and chickens are flightless and walk a lot, their leg meat is dark while their wing and breast meat are white."Contrary to popular belief, the article adds, dark meat has only marginal more fat and calories than white meat:
"[A]ccording to the Department of Agriculture, an ounce of boneless, skinless turkey breast contains about 46 calories and 1 gram of fat, compared with roughly 50 calories and 2 grams of fat for an ounce of boneless, skinless thigh."And, as usually is the case (magnified for foods from quality sources), the fattier version is much more nutrient-dense:
"Compared with white meat, [dark meat] contains more iron, zinc, riboflavin, thiamine, and vitamins B6 and B12."Click here to read the entire article.