We always found it amusing that I (a white grl) preferred white meat, and my sister (a black grl) preferred dark meat.

Tanya

My very strange sister, who does not eat any meat, only buys poultry in white meat because it looks "cleaner" even though most of her family prefers dark meat. Go figure.

When we did eat turkey, i think we all preferred the white meat as sliced "stand alone" meat, most particularly GreyBeard who INSISTED on the white meat.

I'd suggest it's a feline plot, but you prefer dark, so go figure.

I liked the dark in the pot pies and soups i'd make with the rest of the turkey carcass.

I'm not terribly fond of turkey overall; the white meat is generally dry and flavorless, while the dark tends to taste too gamy. The single exception to this is properly-smoked turkey, which is excellent and will get me going back for seconds and thirds.

Chicken, now... I'll eat either white or dark meat, but tend to prefer dark for everything except making jambalaya or chicken salad, which require chicken breast. We have a friend who greatly prefers white meat, and sometimes we'll go in together on a whole roasted chicken and split it that way.

I always preferred white meat. At home, this was a problem, because most of my family prefers white meat, too. However, I found myself in heaven when I first had a turkey dinner at my in-laws' place. They ALL love the dark meat. I had more white meat than I knew what to do with. It was awesome!

It was kind of weird at first, though, because I was the "guest" they all tried to push the dark meat on me to be polite, and when I protested, they thought I was just being polite myself.

I prefer dark meat for most fowl, but turkey legs and thighs are so tendonous that I don't much care for them; breast meat makes decent sandwiches, which is the main thing I like about Thanksgiving, anyway. But it's usually awfully dry (although brining the bird will solve that little problem.)

You forgot to include

I like both

which is way different from I don't care.

Sigh... there seems to be a trend among the family feasts we visit, where the breast is cooked way too dry. I really need to properly brine a bird for these people and give them the recipe. If the white meat looks visibly dry, I just avoid it and go straight for the dark.

I don't eat meat any more, but when I did, I thought dark was better for soup, white was better for sandwiches, and they both made a perfectly acceptable substrate for gravy.

Mmm, gravy.

Since my dad's gumbo is one of the best foods in the world, I think that means I liked dark better.

My first meat-filled Thanksgiving in 12 years has brought the following to light:
-dark meat still tastes better (my fave when I was a kid)
-dark meat is much creepier and more prone to having gristly bits and tendons and veiny bits.
-veiny bits look even grosser on the margins of white meat
-white meat is only acceptable from a brined bird
-alton brown is my hero because now my FiL will never bake a bird with stuffing in it again--GLUTEN FREE BIRDS FOR LIFE!

If I want lunchmeat, I'll buy a smoked turkey or chicken breast. I'll trim the fat off and save it for beans/peas. If I want to make chicken marsala or coq au vin, I'll buy a pack of boneless chicken thighs.

Humongous breasts are many things, but never forlorn.