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Favorite part of the turkey?

what's your favorite part of the turkey?
I'm still trying to come up with my list, but in near order:
neck
tuckus
that crispy skin above and behind the leg where the opening is
thigh
drumstick
bottom meat
white

any others?

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  1. The oysters. I usually carve the bird, and they don't often make it out of the kitchen. Quality control, and all.

    6 Replies
    1. re: alanbarnes

      aha the oysters... I never knew there was a name for it. I'm going to try to do a photo diagram of all the parts. i wonder what that crispy skin part I mentioned is called or if it has a name at all.

      1. re: alanbarnes

        Check. Best argument for learning to cook and practicing roasting poultry. You'll always be the one to cook the bird and you'll be able to eat or give out the oysters as you choose. Good call alanbarnes.

        1. re: alanbarnes

          Another vote for oysters :-). I roast, I carve, I eat the oysters

          1. re: alanbarnes

            The oyster is the best part of any bird. But outside of the oysters I'll settle for a thigh.

            1. re: alanbarnes

              I never knew of the oysters before I met my wife. Her family always makes a bit of a big deal out of who gets them (though it's all in good fun). This year, I got one, and my kids got the other one. What can I say? It pays to sit at the carving area and kiss some butt.

            2. The stuffing (if made with chestnuts)

              1. Giblets, which I either have to buy extra of or else split between the cook (me) and the gravy. And if the liver is particularly large and beautiful, I will bag it up and have it for lunch on Monday.

                As for the meat parts of the bird, I do love thighs, and have to buy two extra to feed this family.

                1. Dark thigh meat and the stuffing for sure (as long as it's cooked in the bird).

                  1. The crispy skin
                    the stuffing
                    then the thigh