Let’s go over parts of a turkey, how to cut up a whole bird and how to cook each one best. 3 diagrams will show you where each one is.
Do you know all the parts of a turkey and where they are on the bird? Wondering how to position it if your recipe calls for the breast side facing up? Let’s show you where each piece is, how to cut it apart and ways to cook a moist turkey whole or dismantled. (affiliate links present)
The turkey breast is one of the most delicious and sought-after parts of the bird When properly prepared, the breast meat is incredibly juicy, flavorful and tender But what exactly is the turkey breast cut and how do you identify it?
Where the Breast is Located on the Turkey
- The breast refers to the upper front portion of the turkey, divided into two halves on either side of the breastbone
- When the turkey is breast-side up, the breasts are the two rounded, protruding sections visible at the top
- They are partially tucked under the neck and wings
Key Identifying Features of the Turkey Breast
- Location – Upper front of the turkey, one breast half on each side of the breastbone
- Shape – Rounded and protruding compared to the flatter back section
- Size – Larger and thicker than other parts of the turkey
- Skin – Covered with smooth, light-colored skin
- Texture – Soft, tender meat compared to bonier leg sections
Why Turkey Breast Meat is So Tender and Juicy
- Contains more fat marbled throughout to keep it moist
- Gets less exercise so the meat is looser and more tender
- Cooks quickly preventing it from drying out
Tips for Preparing Super Juicy Turkey Breasts
- Brine breasts overnight in a saltwater solution
- Coat skin with oil or butter before cooking
- Roast at 425°F to brown skin then reduce temperature
- Baste periodically with pan juices during roasting
- Let rest 10-15 minutes before slicing to reabsorb juices
Delicious Ways to Cook a Turkey Breast
- Roast a whole bone-in breast for holidays or anytime
- Grill or smoke breasts in the summer for amazing flavor
- Sauté cutlets or paillards for quick weeknight meals
- Dice or shred for casseroles, soups, pot pies and more
Serving Suggestions for Turkey Breasts
- Roast turkey breast with classic side dishes
- Sandwiches or wraps with cheese, bacon, lettuce
- Salads topped with sliced turkey and nuts
- Hearty turkey noodle soup or turkey chili
- Enchiladas, tacos or nachos with shredded turkey
- Savory pot pies loaded with turkey and vegetables
Turkey Breast Identification FAQs
What are the key features of a turkey breast?
The breast is located on the upper front of the turkey, with rounded, protruding shape, smooth skin, and tender meat.
How can you tell breast meat from leg or thigh meat?
The breast has a softer texture while the leg and thigh meat is tighter with more muscle and bone.
Why does turkey breast tend to stay moister when cooking?
Turkey breast contains more fat marbled throughout and gets less exercise so the meat is loose and tender. It also cooks faster preventing drying out.
What’s the best way to prepare turkey breast for maximum juiciness?
Brining, basting, roasting at a high then reduced temp, and letting rest before slicing will all ensure super moist breast meat.
With a little know-how, you can easily identify the succulent turkey breast. Follow the tips above to cook it perfectly moist and tender every time, ideal for holidays and everyday meals alike. Let your creativity run wild with endless serving suggestions for this tasty cut!
Parts of a Turkey Diagram
Ok so I have three different pictures here for you. One is drawn below and a side view so you can really see where the thigh and drumettes are since in the other s those are a bit hidden. Let’s go over all 5 first shall we. You will get two of each per bird, other than just one turkey neck.
The last two dark meat selections will come off as one piece. If you wanted to cook whole turkey wings you could do so but I prefer them separated. Legs and thighs will come off together as well and will need to be parted as well unless you want to cook as whole quarters. For the ideal “doneness” it’s best to part ways.
How do you separate turkey legs and thighs?
It is all about finding the joints when it comes to separating the two. We show you here how to deconstruct a raw turkey here. That post will show you in detail how to remove all 5 pieces from the carcass. From there you can cook each one in all sorts of ways, choose your fave;