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Turkey thigh is dark meat that is more flavorful and juicier than turkey breast. It contains more fat, iron, and zinc while remaining a lean protein choice.
Yes! While higher in fat than breast, turkey thigh is still a lean protein. The extra fat keeps it moist and it provides more iron, zinc, and B vitamins than white meat.
Dark meat contains more myoglobin, a protein that stores oxygen in muscle tissue. Muscles that are used more frequently like legs and thighs have higher myoglobin levels.
Yes, they are interchangeable in most recipes. Turkey thigh is larger and has a slightly stronger flavor. Cooking times may be longer due to larger size.
Refrigerate for 1-2 days or freeze for up to 9 months. Cook to 175-180F internal for best texture.
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