Turkey is the meat of the domesticated bird Meleagris gallopavo and is classified biologically as poultry muscle tissue. Biochemically it is composed largely of structural and contractile proteins (for example, myosin and actin), serum proteins, and smaller peptide fragments produced by digestion or processing. Clinically, poultry proteins have long been included in food-antigen research because they are a common dietary protein source and can show cross-reactivity with other avian or mammalian proteins. The core biological roles of turkey proteins are mechanical and metabolic: muscle proteins enable contraction and movement, while serum and intracellular proteins support transport and metabolism. From an immune-testing perspective, intact proteins and derived peptides act as antigens that may be recognized by antibody isotypes; mapping those responses at the peptide level can clarify which parts of the protein are immunologically active.

Elevated turkey-specific antibody signals may reflect prior or ongoing immune recognition of turkey proteins. Higher IgA against turkey suggests mucosal immune engagement in the gut, while higher IgG indicates systemic immune exposure or memory. These elevations can be associated with frequent consumption, processing-related antigen exposure, or cross-reactivity with other animal proteins. Low or absent antibody signals can indicate limited exposure, immune tolerance, or that turkey proteins are not a prominent target for the individual’s immune system. Any single turkey result is most informative when interpreted alongside other Food Zoomer markers, clinical history, and symptom patterns to identify meaningful dietary immune trends.

Turkey is included to assess immune recognition of a common animal protein source and to detect patterns or cross-reactivity among poultry and other meats. Evaluating turkey-specific IgA and IgG at both protein and peptide levels helps providers place poultry exposure within broader dietary immune patterns and supports personalized nutrition planning.