Other
Turkey
The meat of the domestic turkey, a large bird. Breast is lean and mild. Leg meat is darker and more forgiving.
Origin
A bird domesticated in Mesoamerica and now farmed worldwide.
Flavour
Mild, and dry if the lean breast is overcooked.
How to use it
Roast a whole bird, or stew and mince the meat. Give the breast less time than the legs.
Storage
Refrigerate raw turkey and cook it promptly, or freeze it.
Recipes using it
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