11.   Rub the hens with the lemon juice, salt and chopped garlic, rubbing some of the mixture between the skin and the breast meat.

12.   Soaking turkey in a salt water solution for an extended period, known as brining, keeps breast meat juicy throughout roasting.

13.   Slice the breast meat and refrigerate it along with whole legs, thighs and wings.

14.   The dark breast meat seemed to gather and concentrate the tart heather, the peat-smokey water, the clean air of the Highlands themselves.

15.   The USDA recommends against reheating a whole turkey, so slice the breast meat and reheat legs and wings whole.

16.   These recipes from the National Turkey Federation showcase the versatility of breast meat.

17.   Though quails do have breast meat, they are most appreciated for their juicy and succulent dark meat.

18.   To do so, start at the neck and tunnel your fingers, then your whole hand, under the skin to separate it from the breast meat.

19.   Turkey breast meat on its own is fairly bland and lightly flavored, usually calling for a light white or red wine.

20.   Turn them, add breast meat and continue to sear, turning breast once, until pheasant is browned on the outside but still very pink and slightly undercooked.