With poultry like chicken and turkey, the quality isn’t quite as important as their fat content. Whenever possible, go for the cuts with the least amount of fat possible. Lean ground turkey, lean turkey breast, and boneless, skinless chicken breasts are all great options.
Both chicken and turkey can be prepared with virtually zero added fat, which can be a nice alternative to beef products, which have fat that is much harder to remove. While the skin can be quite fatty, it’s okay to enjoy it as long as you account for the fat. It’s also very easy to cook chicken with the skin to retain the meat’s moisture and flavor, and then just remove it before eating.