What Are the Parts of a Turkey? A Complete Guide to the Anatomy of This Festive Bird

Turkey is a popular centerpiece for celebratory meals especially during the holidays. But do you know the names for all the different parts of a turkey? Understand the anatomy of a turkey from the wattle to the wishbone, and you’ll be carving and preparing your bird like a pro.

The Head and Neck

The head and neck contain several distinguishing features:

• Beak – Also called a bill this is the hard, protruding mouthpart of a bird. A turkey uses its beak to peck at food.

• Wattle – The fleshy red appendage that hangs from a turkey’s neck. It can change size and color based on the bird’s mood.

• Snood – A fleshy protuberance that hangs over a turkey’s beak. Longer in males than females.

• Caruncle – The red, fleshy growth on the upper throat.

• Crop – Part of the esophagus, used to store food before sending it to the stomach. Located near the neck.

• Neck – Connects the body to the head. Feathers may be different colors than those on the body.

The Body

• Breast – The upper front part of the body, which contains the pectoral muscles. This is the leanest, largest portion of meat on the turkey.

• Wing – Used for balance and flight. Has sections called the drumette, wingette, and tip.

• Thigh – The upper segment of the leg. Dark meat, juicy and flavorful.

• Drumstick – The lower part of the leg. Resembles a drumstick in shape. Also dark meat.

• Back – Where the spine runs along the body. Contains the ribs underneath the feathers. Leaner meat.

• Tail – Found at the rear of the turkey, with decorative feathers used for display. Do not consume.

Inside the Turkey

Looking inside a turkey reveals the following anatomical parts:

• Cavity – The open space inside the body once organs are removed. Often stuffed for added flavor.

• Wishbone – Shaped like a Y, this fused clavicle is found in front of the breastbone. Considered lucky when broken apart.

• Giblets – The edible organs of a turkey, including the gizzard, heart, liver and neck. Usually found in a bag inside the cavity.

• Gizzard – Part of the stomach used to grind up food. Made of tough muscle. Requires long cooking times.

• Heart – A vital organ made almost entirely of muscle. Smaller and darker than a chicken heart.

• Liver – Responsible for protein and fat metabolism. Has a soft texture and rich flavor.

• Neck – Found at the top of the cavity. Contains bones and connective tissue so needs thorough cooking.

The Feet

• Foot – Used for walking and scratching. Scaly and blackish yellow in color. Do not consume.

Key Differences Between Male and Female Turkeys

There are a few notable differences between male (tom) and female (hen) turkeys:

• Size – Toms are much larger, some weighing over 40 pounds while hens average 10-15 pounds.

• Feathers – Toms have more iridescent and colorful feathers, used for mating displays. Hens have duller plumage.

• Snood and wattle – Longer and more pronounced in toms compared to hens.

• Spurs – Pointed spikes on the legs used for fighting, only found in males.

• Breast size – Hens tend to have a larger, meatier breast proportionate to their smaller body size.

How to Cut Up a Whole Turkey

Follow these steps for cutting a whole turkey into parts:

1. Remove the wings by cutting through the joints where they meet the body.

2. Cut along both sides of the backbone to remove it. Slice the breast meat away from the breastbone.

3. Flip the turkey over and slice through the hip joints to remove the entire leg quarters.

4. Separate the thighs from the drumsticks where the joint meets.

5. Cut off the neck and remove giblets from the body cavity. Rinse well.

6. Slice the breast halves crosswise into thinner fillets if desired.

7. Optionally, separate the drumettes from the wingettes for chicken wing-style pieces.

Cooking Times and Methods for Different Turkey Parts

Each section of the bird requires unique cooking times and temperatures. Here are some recommendations:

• Whole turkey – Cook at 325°F for about 15-20 minutes per pound. Target 170°F in thickest part of breast.

• Breast – Bake at 350°F for 1-1.5 hours until 160°F. Grill for 8-10 mins per side.

• Legs and thighs – Roast at 325°F for 1-1.5 hours until 175°F. Braise for 1 hour.

• Wings – Bake at 400°F for 30-40 mins until crisp. Grill for 15 mins, flipping occasionally.

• Giblets – Simmer in broth for 1-2 hours until tender.

Knowing the parts of a turkey and how to prepare them helps ensure perfect doneness and delicious results. With these tips, your holiday turkeys will impress from head to foot!