Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Today bred to maximize breast size, yielding a greater amount of white meat. The female turkey is generally preferred to male because of its larger breasts and fattier meat. Females are identified by an extra piece of meat under the throat and spurred, black feet. The desired texture and skin color are similar to the chicken. Turkeys over 25 pounds are not recommended because it is difficult to evenly cook the delicate breast meat and tough legs.