How to Use dark meat in a Sentence

dark meat

noun

• Steer clear of dark meat blends that contain more fat.
  — Kristen Fischer, Health, 30 Sep. 2025
• The juicy dark meat stands up to the creaminess of the sauce.
  — Sarah Martens, Better Homes & Gardens, 11 May 2026
• Overall, both white and dark meat can be part of a healthy eating pattern.
  — Lynn Andriani, Martha Stewart, 15 Aug. 2026
• The bird comes on a paper plate, featuring a mix of white and dark meat with charred, crispy skin.
  — Katelyn Umholtz, Kansas City Star, 19 Aug. 2026
• This recipe works best with ground dark meat turkey, also known as 93% lean ground turkey.
  — Kate Williams, AJC.com, 16 Mar. 2026
• This is slightly lower in dark meat chicken, which has a higher fat content.
  — Embry Roberts, Martha Stewart, 30 Aug. 2026
• Guests can customize their orders with either skin-on dark meat or lean, boneless breast.
  — Brock Keeling, Oc Register, 13 Jan. 2026
• Light turkey meat contains less saturated fat than dark meat.
  — Jamie Johnson, Verywell Health, 17 Nov. 2025
• This all comes down to basic structural differences—in short, dark meat has higher amounts of fat and connective tissue than white meat.
  — Riley Wofford, Martha Stewart, 19 July 2026
• The expansive menu includes chicken and waffles, boasting crunchy, juicy white or dark meat and golden, crisp waffles.
  — Rafael Peña, Miami Herald, 20 Mar. 2026
• Transglutaminase could glue white and dark meat into an ideal bite of chicken.
  — Robb Report, 9 Oct. 2026
• Folks line up at Paşa Döner for dark meat–only chicken kebabs shaved onto buns served alongside drive-thru-thin french fries.
  — Betsy Andrews, Condé Nast Traveler, 14 Oct. 2024
• Separating the white and dark meat is always going to be more foolproof than trying to get both to the ideal temperature at the same time.
  — Shilpa Uskokovic, Bon Appetit Magazine, 31 Oct. 2025
• With the pieces arranged separately, each one gets optimal exposure to the oven’s heat, giving you more control over when the breast and dark meat are done.
  — Julie Harans, Bon Appetit Magazine, 22 Oct. 2026
• Signature items include spare ribs lacquered with red char siu glaze and five-spice duck legs with silky, luxurious dark meat beneath a shatteringly crisp skin.
  — Robert F. Moss, Southern Living, 17 Sep. 2025
• The first commandment of my Grove tent is that the chicken shall be Popeye’s (dark meat, no tenders), for all the obvious reasons.
  — Wright Thompson, Southern Living, 28 Aug. 2026
• Separate white and dark meat into different containers since white meat works better for salads, wraps and sandwiches, while dark meat brings richer flavor to soups and stews.
  — Allison Palmer, Fort Worth Star-Telegram, 9 Apr. 2026
• Though consumers are advised to eat smaller fish or to trim away belly fat and dark meat to remove contaminants, blue catfish is increasingly popular table fare.
  — Tovar Cerulli, Condé Nast Traveler, 28 Oct. 2026
• However, dark meat typically contains higher levels of vitamins B6 and B12 and packs in minerals such as iron (breasts contain much lower levels) and zinc.
  — Riley Wofford, Martha Stewart, 19 July 2026
• Cooks in the Farm-to-Fork capital can choose between organic turkeys, heritage breeds with more dark meat and complex flavors, and poultry raised using regenerative agricultural practices which protect soil health.
  — Anne Ewbank, Sacbee.com, 6 Nov. 2026
• Food director Chris Morocco recommends cooking dark meat to an even higher final temperature—around 175°F–190°F—so its connective tissue has more time to break down.
  — Julie Harans, Bon Appetit Magazine, 22 Oct. 2026