Page 24 - Turkey Book from Meathead

endurance. Dark meat contains more fat, more myoglobin, and more iron. For this reason, dark meat tends to be more juicy and more flavorful. It is also more forgiving when cooked, remaining juicy even at 170 to 175°F or more. For these reasons most chefs prefer dark meat.
According to the USDA Nutrient Data Laboratory, here’s the amount of calories, fat, and protein in a 100 gram portion of a young hen (about 3 1/2-ounces, roughly the size and thickness of a new deck of cards).
A boneless turkey breast is at most 7% fat. Lean cuts of beef tend to be 10% fat. Ground beef is typically 20% fat. A lack of fat is one of the reasons turkey can taste dry.
The reason you fall asleep after Thanksgiving dinner is not because of tryptophan, an essential amino acid in the turkey. According to research, the ratio of tryptophan to food in turkey is about the same as in a pork chop, lamb chop, chicken, salmon, and beef.. You fall asleep because you are exhausted from cooking, cleaning, in-laws, chasing kids, stung your face, drinking, and watching the poor pitiful Detroit Lions.