Poultry meat comes from domesticated birds that are raised for their meat and eggs. The most common types of poultry meat come from chickens, turkeys, ducks, geese, guinea fowl, and quail. Each type of poultry has its own unique flavor, texture, and culinary uses.
Chicken
Chicken is by far the most popular type of poultry. In the United States alone, over 9 billion chickens are raised for meat every year. Chicken meat is valued for its mild flavor and texture. The most common cuts of chicken include breasts, thighs, wings, and drumsticks.
There are many different breeds of chickens raised specifically for meat. The most common commercial breeds are the Cornish Cross and White Rock. Heritage chicken breeds like the Plymouth Rock, Jersey Giant, and Wyandotte are also raised on smaller farms. The breed affects the flavor, size, and texture of the meat.
Chickens raised specifically for meat are called broilers or fryers. Their meat is tender and lean if harvested at a young age between 4-7 weeks. Roasting or fryer chickens are a bit older at around 3-5 months old. Their meat is more firm and flavorful. Mature chicken hens that have stopped laying eggs are called stewing hens and are best suited for moist cooking methods like braising, stewing, or pressure cooking.
Common Cuts of Chicken
Here are some of the most common cuts of chicken:
- Breast – This lean cut makes up about half the chicken’s meat. It can be boneless or bone-in.
- Thighs – Dark meat from the upper legs that is juicier and more flavorful.
- Drumsticks – The lower part of the leg.
- Wings – Often divided into drumettes, flats, and wingtips.
- Leg quarters – The whole leg including the thigh and drumstick.
Turkey
After chicken, turkey is the second most popular poultry meat. Turkey is especially popular for holiday roasts like Thanksgiving and Christmas. Turkey meat is praised for being lean and moist with a mild flavor. The most common cuts are breast, drumsticks, thighs, and wings.
Broad-breasted white turkeys are the main commercial breed raised industrially. Heritage breeds like Bourbon Red, Jersey Buff, and Narragansett are also raised on smaller farms. Wild turkeys have a stronger gamey flavor and texture compared to domesticated turkeys.
Young male turkeys under 16 weeks old are called fryer or roaster turkeys. Hens generally have slightly smaller frames and are harvested between 14-18 weeks. Older turkeys over 6 months become tougher and are best suited for moist cooking methods.
Common Cuts of Turkey
Here are some common cuts from a turkey:
- Breast – The large, lean breast meat makes up about 40% of the bird’s weight.
- Drumsticks – The lower part of the leg with more connective tissue.
- Thighs – The dark, succulent meat from the upper legs.
- Wings – Can be prepared many ways such as roasting, frying, or grilling.
Duck
Duck remains a popular poultry option around the world, especially in Asia and Europe. Duck has a distinct savory, rich flavor. The fat under the skin makes the meat very moist and tender. Common cuts of duck include breast, legs, thighs, wings, and drumsticks. The breast is the leanest part while the legs have the most fat and connective tissue.
Pekin and Long Island are the major commercial duck breeds. Muscovy duck is a popular heritage breed. Most ducks are harvested between 7-12 weeks old when the meat is most tender.
Common Cuts of Duck
Here are some common retail cuts of duck:
- Breast – The leanest part of the duck, great for pan-searing.
- Legs – The meatier, fattier part of the leg.
- Thighs – More delicate than the legs.
- Drumsticks – The lower part of the leg.
- Wings – Can be prepared confit-style or crispy roasted.
Goose
Goose is much less common than chicken or turkey but is still favored in many cuisines. Goose meat has a rich, dark color with a juicy texture and bold, gamey flavor. Popular cuts include breast, thighs, drumsticks, and wings. It has a higher fat content than other poultry.
The most common goose breed raised for meat is the Embden goose. Pilgrim geese and Chinese geese are other breeds suited for meat production. Goose is often roasted whole for holidays and special occasions.
Common Cuts of Goose
Here are some common cuts when butchering a goose:
- Breast – The leanest part of the goose, good for roasting.
- Leg – The legs and thighs still attached.
- Thighs – Very dark meat that benefits from braising.
- Drumsticks – The lower portion of the legs.
- Wings – Can be prepared confit-style or crispy roasted.
Guinea Fowl
Guinea fowl originated in Africa but are now raised around the world. Their meat is darker and richer than chicken but milder in flavor than many game birds. Common cuts are breast, thighs, drumsticks, and wings. Guinea fowl are usually harvested between 12-24 weeks old.
The Lavender and Pearl breeds are two common commercial guinea fowl varieties. French Guinea and helmeted Guinea fowl are other breeds raised for meat.
Common Cuts of Guinea Fowl
Here are some typical retail cuts from a guinea fowl:
- Breast – The leanest part of the bird.
- Thighs – Dark, fatty meat best suited for braising.
- Drumsticks – The lower portion of the leg.
- Wings – Can be roasted or grilled as appetizers.
Quail
Quail meat comes from small game birds in the pheasant family. Popular breeds raised for meat include Coturnix quail, Bobwhite quail, and Japanese quail. Quail are harvested very young at around 4-6 weeks old. The meat is mildly flavored and tender.
Whole quail can be roasted or grilled. The small size also lends itself to being fried or sauteed. Common cuts include breast, wings, and legs.
Common Cuts of Quail
Here are the main retail cuts from farmed quail:
- Breast – The small, lean breast meat.
- Legs – The dark leg meat with more fat.
- Wings – Usually kept in tact for roasting or grilling.
Nutritional Comparison
Here is a nutritional comparison of the most common types of poultry meat. The values are based on a 100g serving of roasted, skinless chicken, turkey, duck, goose, and guinea fowl breast meat.
Poultry Type | Calories | Fat (g) | Protein (g) |
---|---|---|---|
Chicken Breast | 172 | 3.6 | 31 |
Turkey Breast | 135 | 0.7 | 30 |
Duck Breast | 337 | 28 | 23 |
Goose Breast | 238 | 15 | 27 |
Guinea Fowl Breast | 144 | 3 | 28 |
As shown, turkey and chicken breast are the leanest. Duck and goose contain significantly more fat and calories due to their high skin-to-meat ratio. Guinea fowl is slightly leaner compared to chicken and turkey breast.
Price Comparison
Pricing for poultry can vary significantly based on the cut, quality, breed, and source. Here is a general price comparison per pound of whole, premium-quality poultry from specialty retailers.
Poultry Type | Price per Pound |
---|---|
Chicken | $3.99 |
Turkey | $4.99 |
Duck | $6.99 |
Goose | $9.99 |
Guinea Fowl | $7.99 |
Quail | $6.99 |
Chicken and turkey are the most affordable options. Duck, goose, guinea fowl, and quail are more expensive on a per-pound basis due to smaller production volumes.
Cooking Methods
All types of poultry can be prepared using a variety of cooking methods. Here are some of the most popular ways to cook different cuts of poultry meat:
Chicken
- Breasts – Grilling, pan searing, baking, poaching
- Thighs and drumsticks – Roasting, braising, grilling, stewing
- Wings – Roasting, frying, grilling
Turkey
- Breast – Roasting, grilling, smoking, baking
- Legs and thighs – Braising, roasting, grilling
- Wings – Frying, roasting, grilling
Duck
- Breasts – Pan searing, roasting, grilling
- Legs – Confit, braising, roasting
- Thighs – Braising, grilling
- Wings – Roasting, frying
Goose
- Whole goose – Roasting
- Breast – Pan searing, baking, grilling
- Legs – Confit, braising
- Thighs – Braising
Guinea Fowl
- Breast – Roasting, grilling, pan searing
- Legs – Braising, stewing
- Thighs – Braising, grilling
- Wings – Roasting
Quail
- Whole quail – Roasting, grilling, baking
- Breast – Pan searing, sauteing
- Legs – Stewing, in pies
Taste and Texture
Each type of poultry has its own distinct flavor profile and texture:
- Chicken – Delicate, mild, and tender. White meat is juicy while dark meat is richer.
- Turkey – Subtly sweet, tender, and moist. Becomes more robust depending on age.
- Duck – Rich, meaty flavor with moist, tender meat under crispy skin.
- Goose – Intense, savory, and greasy. Meat is dark with firm texture.
- Guinea Fowl – Mildly gamey with slight sweetness. Lean and tender when young.
- Quail – Mild, delicate flavor. Fine grained texture.
Popular Dishes
Here are some classic dishes that feature these types of poultry meat:
- Chicken – Chicken soup, fried chicken, chicken parmesan
- Turkey – Roast turkey, turkey burgers, turkey chili
- Duck – Peking duck, duck confit, duck breast with berry sauce
- Goose – Roast goose, smoked goose, goose stew
- Guinea Fowl – Braised guinea fowl, guinea fowl kebabs
- Quail – Roast quail, quail egg tarts, quail stir fry
Conclusion
There are many options when it comes to poultry meat, each with their own characteristics. The proper cooking method can maximize the flavor and texture of the type of poultry. Chicken and turkey satisfy milder tastes while duck, goose, and guinea fowl provide richer, more intense flavor. Quail offers delicate meat in smaller portions. Consider the unique culinary properties of each type when planning the optimal poultry dish.