What Part of the Turkey is Turkey Chops? A Guide to This Tasty Cut

Turkey chops have become an increasingly popular alternative to traditional chicken or pork chops But what exactly are turkey chops and where do they come from on the bird? In this article, we’ll explore everything you need to know about this delicious and versatile cut of meat

Turkey chops are essentially thick slices of bone-in turkey breast, resembling mini pork chops or lamb chops. They contain part of the breastbone and come from the upper part of the breast. Turkey chops can range from 1 to 2 inches thick and 3 to 5 ounces in weight.

The bone-in cut and moderate thickness give turkey chops a wonderfully juicy and flavorful quality when cooked. The size also makes them ideal for quick weeknight meals. While not as widely known as chicken breasts, turkey chops have grown in popularity for their tenderness, convenience, and health benefits.

Where Exactly Turkey Chops Are Cut From

Turkey chops originate from the pectoralis major muscle of the breast. This is the largest muscle on the turkey and where the most prized white meat is sourced from.

There are a few sections of the breast that turkey chops can come from

• Center-cut chops – Taken from the center of the breast, these chops are the thickest and most tender. They contain a straight portion of the breastbone.

• Front-end chops – Cut from the front half of the breast closer to the neck. May contain a portion of the wishbone. Tend to be slightly smaller than center-cut.

• Back-end chops – From the back half of the breast near the ribs. Typically thinner than other sections but still delicious.

• Butterfly chops – Made by slicing the breast meat from around the bone, leaving a hole in the middle. Gives a unique shape and presentation.

The Benefits of Choosing Turkey Chops

There are many advantages to using turkey chops over other cuts:

• Quick cooking – Since they are sliced thinner than a whole breast, turkey chops cook much faster. Ideal for busy weeknight meals.

• Added flavor – The bone contributes extra juiciness and flavor when cooked. The moderate thickness also allows seasonings to penetrate deeper.

• Convenient size – Individual chops are perfectly portioned. Easy to cook, serve, and eat a single chop per person.

• More affordable – Turkey chops cost noticeably less than many beef cuts. A budget-friendly alternative to pork and lamb chops.

• Healthy choice – Turkey contains less fat and cholesterol compared to red meat. A lighter protein option that still delivers satisfying flavor.

Tips for Cooking Turkey Chops

Below are some key tips to ensure delicious, juicy turkey chops every time:

• Use a meat thermometer – Cook to an internal temperature of 165°F to ensure they reach safe doneness with zero pink meat.

• Prevent drying out – Sear chops briefly on high heat then finish cooking at a lower temperature. Also avoid overcooking.

• Brush with oil – Coating the chops with a little oil helps promote browning and keeps the lean meat moist.

• Enhance flavor – Marinate chops for 1-2 hours in an acidic ingredients like lemon juice, wine, yogurt, etc before cooking.

• Let rest before cutting – As with any meat, let chops rest 5 minutes after cooking so juices can redistribute through the meat.

Serving Suggestions for Turkey Chops

Turkey chops pair wonderfully with all sorts of flavors and ingredients:

• Serve with sautéed vegetables like mushrooms, zucchini, or bell peppers
• Top with a flavorful sauce or gravy to keep the meat extra moist
• Include in a salad or sandwich for a lighter lunch option
• Complement with roasted potatoes, rice, couscous or quinoa
• Pair with classic Thanksgiving flavors like cranberry sauce and stuffing

And those are the key facts on where turkey chops come from and how to cook up these tasty, underutilized cuts of meat! With their quick cook time, moderate size, juicy flavor, and nutrition profile, turkey chops can be a delightful change of pace from the usual chicken breast or pork chop. Give them a try for your next weeknight dinner or backyard grill-out.

Frequency of Entities:
turkey chops: 23
breast: 7
pork chops: 3
chicken: 2
lamb chops: 1
meat: 4
temperature: 1
oil: 1
marinate: 1
sauce: 1
gravy: 1
cranberry sauce: 1
stuffing: 1
vegetables: 1
mushrooms: 1
zucchini: 1
bell peppers: 1
potatoes: 1
rice: 1
couscous: 1
quinoa: 1