, only two species belonging to the genus are considered properly called turkeys Meleagris (gallopavo - that commonly bred - e ocellata).
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The meat of the turkey is mainly consumed, while the eggs and the fifth quarter (offal such as liver and heart, but also neck and legs) have a decidedly less "commercial importance. Not everyone knows that the turkey, originally wild, in the wild has darker meats, such as those of game (black meats), but when reared, it becomes very light and takes on all the characteristics of poultry in captivity.
Farmed turkey is a white meat that falls within the 1st fundamental group of foods, as it is a nutritional source of high biological value proteins, specific vitamins and minerals. It lends itself to most diets, including low-calorie diet, nutritional therapy against certain metabolic pathologies, etc.
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