Does white turkey meat cook faster than dark meat?

Here's why:

* Muscle type: White meat is primarily composed of fast-twitch muscle fibers, which are used for short bursts of activity. These fibers have less myoglobin, which gives dark meat its color and contributes to its juiciness but also makes it cook more slowly.

* Fat content: White meat has less fat than dark meat, making it leaner and cooking more quickly.

* Water content: White meat has a higher water content, which also contributes to faster cooking times.

This difference in cooking time is important to keep in mind when preparing a whole turkey. You'll want to cook the white meat to an internal temperature of 165°F (74°C) while the dark meat can reach 175°F (79°C).