Anyway.......I like a bit of both white and dark meat. The latter undeniably has far more flavor. I recall discussing this same question with one of the Chefs at the Regal Sun's Xmas Eve Carvery. As we'd agreed that the dark meat had more depth of flavor we went on to chat about such things as the cooking times for the exalted bird. I then got taken on a tour of the kitchens while my wife waited and wondered where I'd gotten to. I returned with a plate of dark turkey meat piled so high that it resembled Richard Dreyfuss's "mash mountain" from Close Encounters.Now that's what you get for talking turkey with a chef.
As for the choice of meat, I dont care. As long as it has gobs of homemade country gravy on top :)