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Recipes
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simmered in turkey broth or stock for salads, pot pies or sandwiches.
Wings: These flavorful parts are found whole, with the skin attached. Each should weigh between 3/4 and one pound. Suggested cooking methods are the same as for drumsticks. Since wings are usually less expensive than breast portions, they may be combined with the dark drumstick meat to create a mix of meat on a budget. Wings are also a good choice for a cook who needs to make a batch of stock for other recipes.
Thighs: All dark meat, these pieces are easy to bone and also slice into nice pieces for serving. With bone in, weight averages 1/2 to 1-1/2 pounds. They may be braised or panfried, or with bone removed may be stuffed and baked as rolls. Sliced into strips, thigh meat is good for stir-fries.
Hindquarters: Thigh and drumstick combined, these pieces weigh between two and five pounds. They may be prepared in the same way as those separate pieces.
Turkey breast: Fully cooked boneless whole breast portions are available smoked, roasted or barbecued, and are ready to slice and eat. They are delicious in salads and sandwiches. Some stores sell the breast portion of the bird, with both
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