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Turkey meat is usually called Turkey. It is the meat of Turkey (usually domesticated turkey). It is a popular poultry product, especially in North America, traditionally consumed as part of cultural events such as Thanksgiving and Christmas and as part of standard cuisine.

Turkey is sold sliced, chopped and "whole" in a way similar to removing chicken heads, feet and feathers. Frozen turkey is still popular. Sliced turkeys are often used as sandwich meat or cold dishes. In some cases, the recipe requires chicken, which can be replaced. Turkey is sold as beef and often as a healthy alternative to beef. If not carefully prepared, it is generally believed that cooked turkey has less water than other poultry meat (such as chicken or duck).

Wild turkeys are technically the same as domesticated turkeys, but they taste very different from farm turkeys. Almost all meat is "dark" (or even breast) and tastes stronger. The flavor can also change with the season according to the available forage. Because there are a lot of insects in the diet in the first few months, the meat of wild turkeys often has a stronger flavor at the end of summer. Wild turkey, which mainly feeds on grass and grain, has a mild taste. The older traditional varieties also differ in taste.

A lot of Turkish meat has been processed. It can be smoked, so it is sometimes sold in the form of turkey ham or turkey bacon and is widely considered healthier than pork based bacon. In 2004, when chef Jamie Oliver asked to remove it and similar food from school dinner, the twisted helix of fried Turkey sold under the name of Turkey Turkey attracted attention in the UK.

Unlike chicken eggs, turkey eggs are generally not sold as food because of the overall demand and low egg production compared to other birds (not only chickens, but even ducks or quails). On the open market, the value of a single turkey egg is estimated at about $3.50, much more than the value of a box of full dozen eggs.