Poultry

Thigh

Thigh of Turkey is dark collagen-richer meat that stays juicy longer. Better flavour than breast for stews, braises, and grills. As a thigh section of bone, portion for even cooking and clear labelling. Cook turkey thigh to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.