Light Meat and Dark Meat

Poultry is not divided into as many small cuts as are meats. Chicken and turkey, however, are usually thought of as consisting of two kinds of parts, depending on the color of the meat. These color differences reflect other differences:

• “Light meat”—breast and wings
  • Less fat
  • Less connective tissue
  • Cooks faster
• “Dark meat”—legs (drumsticks and thighs)
  • More fat
  • More connective tissue
  • Takes longer to cook