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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.

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