turkey stock

A large poultry bird (*Meleagris gallopavo*) that yields exceptionally lean, mildly flavored meat. Due to the stark structural differences between its white breast meat (which cooks quickly and dries out) and dark leg meat (which requires longer cooking to break down collagen), it often requires careful heat management or brining. **Selection & Storage:** Fresh turkey meat should look plump, firm, and slightly pink with no off-odors. Keep fresh turkey refrigerated at 40°F (4°C) or below and use within two days.