Why do turkeys have light and dark meat?

The different colors of meat in turkeys are due to the different types of muscle fibers present.

Light meat is found in areas of the body that get more exercise, such as the breast and wings. These muscles are composed primarily of fast-twitch muscle fibers, which are responsible for quick, powerful movements. Fast-twitch muscle fibers contain less myoglobin, a protein that holds oxygen, which gives them their lighter color.

Dark meat is found in areas of the body that get less exercise, such as the legs and thighs. These muscles are composed primarily of slow-twitch muscle fibers, which are responsible for sustained, low-power movements. Slow-twitch muscle fibers contain more myoglobin, which gives them their darker color.

Additionally, dark meat tends to have a higher fat content than light meat, which also contributes to its darker color and richer flavor.