Turkeys are categorized by age: Fryer-roaster (under 16 weeks), young turkeys (5 to 7 months), yearling turkey (under 15 months), and mature turkey (over 15 months). They can be bought whole or in parts. White meat parts include breasts, breast steaks (cross-cut slices of breast), cutlets (thinner steaks), and tenderloins (lengthwise slices of breast). Dark meat includes thighs, drumsticks, and hindquarters. Ground turkey may contain white meat, dark meat, or both.
Turkeys are sold fresh or frozen. Self-basting turkeys contain added butter or oil. Some turkeys are sold with plastic meat thermometers embedded in the flesh that signal when the bird is sufficiently cooked.