Is Turkey Poultry or Meat? Answering the Debate Once and For All

Turkey is a popular ingredient especially during the holidays. But there has been some confusion over whether turkey should be classified as poultry or meat. I’m here to settle this debate once and for all.

Defining Poultry and Meat

First, let’s define what exactly poultry and meat are

• Poultry refers to domesticated birds raised for their meat and eggs. The most common poultry are chickens turkeys ducks, and geese. Poultry is generally considered white meat.

• Meat refers to the flesh of mammals and red meat has more myoglobin, giving it a darker color. Common meats are beef, pork, and lamb.

So poultry and meat come from different types of animals. But that still doesn’t answer where turkey fits in.

The Case for Turkey as Poultry

There’s a strong case to be made that turkey should be classified as poultry:

• Turkeys are domesticated birds raised on farms, so they fit the definition of poultry.

• Turkey is leaner and paler than red meats like beef, so it resembles chicken more than red meat.

• Turkey contains less myoglobin than red meat, so the turkey you buy at the store is lighter in color.

• From a nutritional standpoint, turkey is more similar to chicken than red meat. Both are high in protein, low in fat, and contain no carbs.

So by the textbook definition, turkeys seem to clearly belong in the poultry family.

The Case for Turkey as Meat

However, there are also good reasons why turkey could be considered a type of meat:

• Turkey legs and thighs are darker than chicken and resemble red meat.

• The thigh meat contains more fat, collagen, and myoglobin which gives it a meatier texture.

• Turkey is often prepared similarly to red meat – roasted, grilled, or smoked rather than fried.

• Many people find turkey closer to beef in taste than chicken. The flavor is richer and more savory.

So while turkey comes from a poultry bird, certain cuts like the thigh or drumsticks share qualities of red meat. This puts turkey in a gray area between white and red meat.

Nutritional Profile of Turkey vs Chicken

Looking closer at the nutrition facts helps explain the similarities and differences:

• Calories: Turkey has slightly fewer calories than chicken (116 vs 120 cal per 100g)

• Protein: Turkey has more protein than chicken (23g vs 22g per 100g)

• Fat: Turkey has much less fat than chicken (1.3g vs 2.6g per 100g)

• Vitamins: Turkey and chicken have similar B vitamins like B6, riboflavin, and niacin. Turkey has more vitamin B12.

• Minerals: Turkey provides more zinc, phosphorus, and selenium while chicken has more sodium.

So turkey does edge out chicken in some nutritional categories, aligning it closer to red meat. But the differences are relatively small.

Cooking Methods

Cooking tells another part of the story. Let’s compare how turkey and chicken are prepared:

• Whole birds: A whole turkey takes much longer to roast than a whole chicken (3-4 hours vs 1-2 hours).

• Parts: Cutlets and breast meat cook quicker for both (10-15 mins). But turkey legs/thighs take longer than chicken.

• Ground meat: Ground turkey can substitute for ground beef in many recipes. Ground chicken has a more distinct flavor.

• Smoking/curing: Turkey and chicken can both be smoked or cured into deli meats, unlike beef or pork.

So while the breast meat is cooked similarly, turkey legs require longer cooking times suitable to red meat. And ground turkey makes a better stand-in for ground beef.

Flavor Profiles

The final consideration is the taste. Here’s how turkey and chicken compare:

• Turkey meat has a richer, more savory flavor than chicken. The dark meat is especially robust.

• Turkey can take on smoke and savory notes more readily than chicken when roasted or grilled.

• Ground turkey works well in dishes like chili, tacos, meatballs, and burgers. The mildness subs in for beef.

• Overall, turkey has a meatier depth of flavor compared to the mildness of chicken. The flavor is somewhere between chicken and beef.

So the bolder, meaty notes in turkey set it apart from chicken. In terms of flavor, it does edge closer to red meat like beef.

The Verdict

After looking at all the evidence – the nutrition, cooking methods, and flavor – turkey seems to land right between chicken and beef:

• Turkey is technically poultry since it comes from domesticated birds. But it has some physical properties of red meat.

• The breast meat resembles chicken. But the thighs are darker with more fat, collagen, and myoglobin like beef.

• The flavor of turkey is richer than chicken but lighter than beef. It has a distinct meaty profile.

So turkey is a bit of a crossover between white and red meat, but leans closer to poultry. The best classification for turkey is white meat poultry with some meaty qualities.

At the end of the day, categories aren’t as important as choosing high quality turkey and preparing it in a way that highlights its unique qualities. Whether you consider it poultry or meat, turkey is delicious!