Chicken, turkey and other poultry are healthier than read meat  in terms of saturated fat  content, there are significant differences according to which bird is chosen, which part is eaten and how it is prepared and cooked. Lean chicken and turkey are ideal protein sources, like skinned turkey breast has 8% fat, while skinned chicken breast contains 21% fat.

  The calorie and fat content of turkey and chicken is much higher when the dark meat from the wing and legs and the skin are eaten. You can minimize the saturated fat content of poultry when you grill or roast the meat and remove the skin before serving or eating. The skin have to be removed after cooking because the skin helps to keep the meat moist and does not add significantly to the saturated fat content of the finished dish.

Ready prepared turkey and chicken products such as burgers and sausages may not be much healthier then those made from red meat, particularly if they are breaded and deep fried, they can also contain a lot of additives and water.  Burgers better  to eat with minced chicken or turkey instead of beef, like that will be much lower in fat and just as delicious.

Poultry includes turkey, chicken, duck, goose, guinea fowl and pigeon as well as game birds such as quail, pheasant and grouse. Some of them are healthier than others , goose for example, is very rich in saturated fat. Duck also is fatty bird, however, once all the skin and fat are removed (which should be done before cooking), the meat has about the same fat content as lamb. The meat of game birds is quite lean.

Which poultry to choose?

All poultry are not created equal, like fat content. White meat from chicken and turkey has a similar calorie and saturated fat content, but goose and duck meat are much more fatty, which is one of the reasons they are so delicious when roasted. Ostrich and quail have the lowest content of fat and calories. All poultry has roughly an equivalent amount of protein in standard 100g serving.

Many people are the growth promoting hormones and antibiotics given to intensively reared birds to hasten their growth and immunize them against the diseases that come with being raised in close quarters. While poultry farming is closely monitored and controlled by government regulatory bodies, you may prefer to be cautious and buy organic poultry, which is not routinely given antibiotics or hormones. Free range poultry is another option.

Benefit of poultry

The health benefits of Pastured Poultry begin with the birds. They have reduced fat and cholesterol because they are adhering to a regimen that physicians usually recommend to their patients, i.e., to eat more greens and fiber, exercise daily and reduce stress levels. Meats, eggs and poultry from grass fed animals have a better balance of health-promoting essential fatty acids, such as omega-3 and omega-6, and have more vitamin E and beta carotene. Recent studies indicate that “grass-grown” meats are the richest source of good fats called CLA (conjugated linoleic acids), which may be linked to reducing the growth of tumors.

Chicken and turkey are often considered healthy, low-fat alternatives to beef, but that's not always true. A piece of dark meat, such as a chicken thigh, with the skin on can carry a hefty fat load. You have to make the right poultry choices to really save on fat. Your best bet? Skinless white-meat chicken or turkey. It's lowest in fat and calories. Removing the skin before eating poultry saves fat and calories. But you quickly lose your low-fat advantage if you deep-fry it, smother it in fatty sauces or gravies, or cover it with cheese.
If you're trying to cut back on fat, skinless white-meat poultry offers a great low-fat protein option.

You should be aware, however, that chicken and turkey contain about the same amount of cholesterol per serving as beef. Poultry is a generous source of some B vitamins that aren't as plentiful in beef, but it is only a fair source of iron.
Ground turkey is also available, but often it's higher in fat than you might think because it may also contain ground turkey skin. For a truly low-fat ground turkey, look for "ground turkey breast."

Standard advice has long been to remove the skin of chicken or turkey before you cook it to save fat and calories. But it turns out that fat and calories are about the same whether the skin is removed before or after cooking. Since skinless poultry tends to dry out during cooking, keep the skin on while cooking to hold in moisture and flavor. Just remember to remove the skin and any fat left behind before eating.