Why is some turkey meat white or and brown bit from the same turkey?

The difference in color between white and dark meat in turkey (and chicken) is due to muscle type and usage.

* Dark Meat: This meat comes from muscles that are used for sustained activity, like the legs and thighs. These muscles rely more on oxygen for energy and contain more myoglobin, a protein that stores oxygen and gives the meat its darker color.

* White Meat: This meat comes from muscles that are used for quick bursts of energy, like the breast. These muscles rely less on oxygen and have less myoglobin, resulting in a lighter color.

While a turkey's breast is mostly white meat, there can be a small amount of darker meat towards the center of the breast. This is because the breast muscles also contain some fibers used for sustained activity, particularly those used for flapping the wings.

So, both white and brown meat come from the same turkey, but they represent different types of muscle fibers with varying functions.