Dark meat chicken thighs contain a little more
fat than white meat, but that helps them stay moist.
However, keep in mind that it tends to have more moisture and fat in it, so you will probably need to dry it
longer than the white meat.
The problem with a whole turkey is that the dark meat takes longer to
cook than the white meat, and the white meat can dry out easily after a long time in the oven.
Not only are they more
succulent than white meat, chicken thighs even stand up to reheating without drying out into Sahara desert sand paste.
The full story of turkey is here: you may be interested to know, for example, that dark meat has way more zinc per
serving than white meat (3.8 mg: 1.8 mg), or that turkey is completely free of vitamin A. It's all here in the chart; just click on the small graphic to see the facts.