Another, (perhaps the last), of my "imponderables", those unanswered mysteries which have prevailed over a lifetime. So, chickens are fowl, ducks are fowl, geese are fowl, Coots are fowl, maybe ostriches and emu, not sure about that, but ANYHOW, chickens have "white" and "dark" meat. Other fowls seem to be foul on that point. Ducks are all dark meat, as are geese. Giving the rest of the fowls benefit of doubt, WTH determines these differences? Turkeys have rather dark thighs and drumsticks, white breasts. ALL these tissues are comprised of muscle tissue, are they not? Actually, just about any "meat" we eat is muscle tissue, except for "organmeats".
Personally, I lean towards dark meat, but enjoy turkey breast as well as chicken breast also. Seems I read long ago that "white meat" was nutritionally preferable due to, what,? Less fat, higher protein %?
Beans for today's protein requirement, damn it! Pfffffrrrrt). jocular