If you are referring to the difference between breast meat and the rest of the turkey, white meat results from WELL-RESTED muscles. Turkeys do not fly, so they do not need to use the breast muscles.
Dark meat results from myoglobin, a subunit of hemoglobin. Myoglobin stores Oxygen for quick use in muscles. The darker the meat, the more myoglobin it had contained. The more myoglobin, the more those muscles were used by the bird.
Myoglobin has no negative health effects on humans. However, many people prefer one type of meat (white or dark) over the other kind. Either one is safe to consume.
dark purple cause i have owned one and it was dark purple
Dark purple. Baltic and The other one that escapes my memory.
Purple
Dark vivid purple and one of the most pretty of all crystal
Yes, just do one layer of the light-pink polish first, then make sure it dries, then do one coat of the dark purple polish for the tips, make sure that dries, then add another coat for the tips of the dark purple polish. There you go!
All planets have daytime on one half of the planet and nighttime on the other half. Where it is night on Jupiter, it is dark.
One cannot make purple brownies because they are already a dark brown, and other colors would not alter that color. But one could frost brownies with purple frosting.
no stupid one half is dark one half is light
In one of the interviews with Elizabeth Gillies, she says that her favorite colors are Black, Dark Blue, Dark Purple, and Dark Green.
cypress is one distinct entity, albeit occupied by both Greece and Turkey.
Its like a dark purple tornado, accept it stays in one spot.
Fifteen to twenty minutes per pound. There will be some time reduction because it has been cut in half, so keep an eye on it. They turkey should be about one hundred sixty degrees Fahrenheit in the deepest part of the leg and the deepest part of the the thigh. If you are cooking each half of the turkey separately, apply the same fifteen to twenty minute per pound formula to half the the weight of the turkey per half.