| T1 | Whole Turkeys - A giblet pack (gizzard, heart, liver and neck) is generally included with each whole turkey. To enhance moisture and tenderness, whole turkeys may be basted. Non-basted whole turkeys are often sold as "natural" turkeys. |
| T4 | Turkey Drumstick (Skin On) - This cut is the portion between the knee joint and the hock, or the lower portion of the leg quarter and is all dark meat. Bone-in drumsticks weigh from 0.5 to 1.5 pounds (200 to 650g). Tendons are not removed. |
| T5 | Bone-In Turkey Thigh (Skin On) - The thigh is separated from the drumstick by a cut at the knee and is all dark meat, separated at joint from the backbone. Bone-in thighs with the skin on will weigh from 0.5 to 1.5 pounds (200 to 650g). Thighs are also marketed as boneless and skinless. |
| T7 | Whole Turkey Wing - Wings are all white meat, composed of three sections cut from the carcass at the shoulder joint and weighing between 0.75 to 1.25 pounds (340 to 560g) |
| T8 | Turkey Drummette - This is the first section of the wing, cut between the shoulder joint and the elbow, composed of all white meat and weighing about 0.5 pound (200g) |
| T9 | Turkey Wing Parts - This two-joint section is generally the flat middle section and tip, but may be the drummette and the middle section. |
| T10 | Turkey Necks - Necks are marketed without skin, either (A) separately or (B) with the gizzard, heart, and liver as part of the giblets |
| T11 | Hind Quarters - This product includes the complete thigh and drumstick with half of the rear back portion attached, and the tail possibly attached. Hind quarters are all dark meat weighing from 2 to 9 pounds (900 to 2300g) |
| T12 | Turkey Tails - This delicately flavored dark meat has had the preen gland removed and is merchandised fresh or frozen. They are normally packaged in bulk containers weighing 22 to 40 pounds (10 to 18 kgs) |
| T13 | Turkey Gizzard, Heart, and Liver - These parts are generally merchandised in bulk containers weighing between 20 and 40 pounds ( 9 to 18 kgs) |
| T14 | Ground Turkey - This product can be white or dark meat or a mixture of white and dark meat and marketed in a variety of fresh or frozen forms. Ground turkey can be used to make patties, sauces, sausages, or toppings and is generally fresh tray packed or frozen in 1 to 20 pound tubes (450g to 9kg) |
| T15 | Mechanically Deboned Turkey (MDT) - Also know as MDM, this product is finely ground turkey meat used to manufacture a very wide range of products such as bologna, frankfurters, sausages and other deli meats. MDM is generally packaged in 40 pound (18 kgs) poly-lined or waxed cartons. |
| T16 | Turkey Skin - Turkey skin is derived from skin pieces removed from whole turkeys during further processing and is also known as grinding skins. These skins may be emulsified and blended in natural proportions with a variety of turkey meats to produce turkey cutlets, frankfurters, ground turkey, nuggets, and patties. Grinding skins are generally packaged in 30 to 40 pound (13.6 to 18 kgs) bulk quantities. |
