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The turkey leg is the lower-limb cut of the domestic turkey (Meleagris gallopavo) — the drumstick and, in the full leg, the thigh above it. It is "dark meat": redder, fattier and far more savoury than the breast, ringed with sinew and threaded with collagen, and famous in its giant smoked-and-grilled form as a fairground and theme-park hand-held feast.