Turkey is a large domestically raised poultry sold whole or in various cuts. of white and dark meat available fresh or frozen, prepackaged or from a butcher. Whole roasting turkeys from under 15 weeks in age to over 20 weeks range in weight from 5 to 25 pounds (2.5 to 12.5 kg). Legs, a cut of dark meat, consist of the drumstick and thigh attached The breast, a cut of white meat, is available whole or halved, boneless or bone-in, skinless or with skin. Turkey fillets are boneless slices of breast meat 1/4 to 1/2 inch (6 to 12 mm) thick. The tenderloin is a tender boneless portion cut from the inside of the breast. A combination of white and dark meat is ground and sold packaged or by the pound.