Have you ever noticed how a turkey breast is so pale compared to a leg? That’s because turkeys don’t fly—they run. The breast muscle is for short bursts of flight (which they rarely do), so it uses less oxygen. That makes it white meat.
Raw, it’s a soft, almost blush-pink color. But don’t let that fool you. The moment it hits heat, it turns a stark, brilliant white. It’s like a magic trick—pink goes in, snow-white comes out.
