Abstract
AVAILABLE information concerning the quantitative anatomy of the turkey is very meager. In 1923, Jull and Maw reported on the percentage of edible material in young roasting turkeys. In five dressed birds averaging 10.4 pounds each they found 66.53 percent of edible material consisting of flesh, skin, and giblets. The other 33.47 percent consisted of head, feet, viscera, and bones of the body. Fat chicken capons examined were found to have 67.46 percent of edible material, fat roasting chickens 63.07 percent, fat geese 65.07 percent, and fat ducks 60.17 percent.In 1926, Latimer and Rosenbaum, reporting on the gross dissection of 12 fat turkey hens ranging in age from 24 to 33 weeks, found that the percentage weights of the viscera of the turkey closely resembled those of the chicken except that the turkey had heavier musculature which amounted to 58.5 percent of the net body weight (live weight less .
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