Raised on corn, soy and wheat, guinea fowl has succulent meat that is a cross between chicken and turkey. Compared to other game birds, which are usually very lean, guinea fowl has fifty-fifty meat to bone ratio and fifty percent less fat than chicken. Unlike turkey meat, which can be a bit bland, guinea fowl meat has an exceptionally rich flavor and a lusciously tender texture. One bird is typically enough to serve one person, although larger guinea hens can feed two people.