Know what’s on your plate
Turkey breast meat
Calories & nutrition facts
retail parts, raw
Nutrition facts
Per 100 g% DV- Calories 114 kcal —
- Protein 23 g 47%
- Carbohydrate 0 g 0%
- Fat 2.3 g 3%
- Saturated fat 0.3 g 2%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 74 mg 3%
- Cholesterol 53 mg 18%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 5 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.09 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 10.3 mg 64%
- Pantothenic acid (B5) 1.1 mg 21%
- Vitamin B6 0.81 mg 48%
- Folate (B9) 7 µg 2%
- Vitamin B12 1.4 µg 56%
- Choline 52.3 mg 10%
Minerals
- Calcium 9 mg 1%
- Iron 0.76 mg 4%
- Magnesium 27 mg 6%
- Phosphorus 185 mg 15%
- Potassium 267 mg 6%
- Zinc 1.2 mg 11%
- Copper 0.05 mg 6%
- Manganese 0.01 mg 0%
- Selenium 22.1 µg 40%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 114 | 23 g | 0 g | 2.3 g |
| 1 × oz | 113 g | 129 | 26 g | 0 g | 2.6 g |
| 1 × breast | 1150 g | 1311 | 268 g | 0 g | 27 g |
| 2 × oz | 226 g | 258 | 53 g | 0 g | 5.3 g |
| ½ × oz | 56.5 g | 64 | 13 g | 0 g | 1.3 g |
| 3 × oz | 339 g | 386 | 79 g | 0 g | 7.9 g |
| 4 × oz | 452 g | 515 | 106 g | 0 g | 11 g |
Similar foods
- Turkey breast meat onlywhole, raw114 kcal / 100 g
- Turkey breastretail parts, meat and skin, raw155 kcal / 100 g
- Turkey hen breastmeat and skin, raw130 kcal / 100 g
- Chicken breastbroiler or fryers, breast, skinless, boneless, meat only, raw120 kcal / 100 g
- Chicken breast meatbroiler, skinless, boneless, raw120 kcal / 100 g
Questions about Turkey breast meat
How long should you cook turkey breast meat?
Cooking time depends on the thickness: a whole breast may take 25–35 minutes in a 200 °C oven, while thin escalopes cook in a hot pan in about 3–4 minutes per side. Use a food thermometer and check the thickest part reaches 75 °C.
How do you keep turkey breast meat moist when roasting it?
Roast it at 180–200 °C and take it out as soon as the centre reaches 75 °C; overcooking dries out the lean meat. Rest it loosely covered for 10 minutes before slicing so the juices settle.
Can you cook turkey breast meat from frozen?
Yes, but allow roughly 50% longer than for thawed meat and check the thickest part reaches 75 °C. For even cooking, thaw it in the fridge first rather than leaving it at room temperature.
How should you store raw and cooked turkey breast meat?
Keep raw turkey breast meat covered on the lowest shelf of the fridge and use it within 1–2 days, or freeze it. Refrigerate cooked meat within 2 hours, use it within 3–4 days, and reheat until steaming hot.
What goes well with turkey breast meat?
Pair its mild flavour with sage, thyme, lemon, garlic or mustard. It works especially well with roast potatoes and gravy, or sliced cold in a sandwich with cranberry sauce.
Can you use turkey breast meat instead of chicken breast?
Yes: use it in the same recipes, including stir-fries, salads and curries. Turkey breast meat has 23 g protein per 100 g, compared with 22.5 g in chicken breast.
Is turkey breast meat a good source of protein?
Yes. A 115 g serving provides 27 g protein, making it a substantial portion for a meal.
What is the best way to slice turkey breast meat?
For tender slices, leave the cooked breast to rest, then cut across the grain with a sharp knife. For quick pan-cooking, slice raw meat evenly so the pieces finish at the same time.
Source: USDA FoodData Central 174515 · per 100 g · carbohydrate per EU label, fibre excluded
