Carnes

Dark turkey meat

Dark turkey meat
Popularity 5 recipes

Used in multiple popular recipes

Ingredient Information

Name

Dark turkey meat

Category

Carnes

Popularity

5 recipes

Status

Inactive

Description

Dark turkey meat refers to the part of the turkey that comes from the leg and thigh muscles, known for its juicier texture and more intense flavor compared to white meat like the breast. This meat is richer in fats and has a higher content of iron and zinc, making it especially nutritious and beneficial for providing energy and essential minerals in culinary preparations.

The turkey is a bird native to North America, with a long tradition in the gastronomy of countries such as Mexico, the United States, and various regions of Central and South America. Dark turkey meat is commonly used in stews, braises, roasts, and in recipes where a more pronounced flavor and a softer, moister texture are desired.

In the context of Hispanic American cuisine, this type of meat can also be found under names such as turkey thigh meat, turkey leg meat, or simply dark turkey. These synonyms facilitate its identification in markets and traditional recipes from different countries.

Nutritional Properties

0g
fiber
60mg
sodium
11mg
calcium
6mcg
folate
1.3mg
iron
287mg
potassium
135
calories
0mcg
lycopene
26g
protein
0mg
vitamin c
0.7mg
vitamin b6
1.1mcg
vitamin b12
3g
total fat
0g
carbohydrates

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