Let’s talk about the various parts of a turkey, including how to properly prepare and cook each one. 3 diagrams will show you where each one is.
If your recipe calls for the breast side to be facing up, how should I arrange my turkey? We’ll show you where to find each part, how to cut it up, and how to cook a moist turkey whole or broken down. (affiliate links present).
Head:
- Beak: The hard, pointed part of a bird’s mouth used for eating.
- Snood: A fleshy growth that hangs from the top of a turkey’s beak.
- Caruncles: Fleshy growths that hang from the neck of a turkey.
- Wattle: A fleshy growth that hangs from the underside of a turkey’s beak.
- Eyes: The organs of sight.
- Ears: The organs of hearing.
Body:
- Breast: The front part of a turkey’s body, where the white meat is located.
- Wings: The appendages used for flying.
- Legs: The appendages used for walking and running.
- Thighs: The upper part of the legs.
- Drumsticks: The lower part of the legs.
- Feet: The appendages used for walking and perching.
- Tail: The feathery appendage at the back of a turkey’s body.
Other:
- Spurs: Sharp, pointed projections on the back of a turkey’s legs.
- Fan: The tail feathers of a male turkey, which are spread out in a display during courtship.
- Beard: A tuft of hair-like feathers on the breast of a male turkey.
Additional Information:
- The white meat of a turkey is found in the breast, while the dark meat is found in the legs and thighs.
- Turkey is a good source of protein and other nutrients.
- When cooking a turkey, it is important to cook it to an internal temperature of 165 degrees Fahrenheit to ensure that it is safe to eat.
Here are some additional resources that you may find helpful:
- The Typical Mom: 5 Parts of a Turkey and Diagram
- Poultry Extension: External Anatomy of Turkeys
Parts of a Turkey Diagram
Ok so I have three different pictures here for you. The thigh and drumettes are more visible in the first than in the second because they are shown from below and the side. 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. The legs and thighs will come off together as well and must be parted if you want to cook the entire quarter. For the ideal “doneness” it’s best to part ways.
You can print it out below if you’d like to have it with you while you cut it apart.
How to Identify the Parts of a Turkey
FAQ
What are the parts in my turkey?
Is it a turkey waddle or wattle?
What are the external parts of a turkey?