Chickens and turkeys are ground-dwelling birds that spend a lot of time running around, pecking at this and that, or just lazily walking about exclaiming “bawk, bawk, bawk” over and over and over. What does this have to do with the colour of their meat?

Chicken and turkey legs are in constant use. Muscles in constant use have red muscle fibre. Red muscle fibre, which looks dark when cooked, has a high myoglobin content. Myoglobin allows the fibre to use oxygen more efficiently and keep up a steady supply of fuel to the muscles.

Chicken and turkey breasts have white muscle fibre because their chest muscles are adapted for explosive bursts of speed. These two bird types do not fly a lot, they save their airborne abilities for when they need to get away in a flash. White muscle fibre can use its fuel, glycogen, without the need for oxygen. White muscle fibre, however, tires easily, as soon as the glycogen is used up.