Why are thighs the most juiciest part of chicken or turkey?

The thigh is considered the juiciest part of chicken or turkey due to a few factors:

* More Muscle: The thigh muscles are used for walking and running, making them more developed and containing more muscle fibers. These fibers hold more moisture than the breast muscle.

* Fat Content: Chicken and turkey thighs have a higher fat content than the breast. This fat renders during cooking, adding moisture and flavor to the meat.

* Connective Tissue: The thigh also has a higher concentration of collagen and elastin, which break down during cooking and add to the tender, juicy texture.

In contrast, the breast muscle is primarily used for flying (in wild birds), so it's less active and has a lower fat content. This makes it leaner and more prone to drying out during cooking if not properly prepared.

However, "juiciest" is subjective. Some people prefer the leaner taste and texture of the breast, while others enjoy the richness and tenderness of the thigh. It ultimately comes down to personal preference.