Know what’s on your plate
Turkey breast
Calories & nutrition facts
retail parts, meat and skin, raw
Nutrition facts
Per 100 g% DV- Calories 155 kcal —
- Protein 22 g 44%
- Carbohydrate 0 g 0%
- Fat 7.5 g 10%
- Saturated fat 1.8 g 9%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 72 mg 3%
- Cholesterol 63 mg 21%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 16 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.09 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 9.4 mg 59%
- Pantothenic acid (B5) 0.97 mg 19%
- Vitamin B6 0.72 mg 43%
- Folate (B9) 7 µg 2%
- Vitamin B12 1.3 µg 53%
- Choline 50.1 mg 9%
Minerals
- Calcium 9 mg 1%
- Iron 0.77 mg 4%
- Magnesium 24 mg 6%
- Phosphorus 176 mg 14%
- Potassium 247 mg 5%
- Zinc 1.2 mg 10%
- Copper 0.05 mg 6%
- Manganese 0.01 mg 0%
- Selenium 20.4 µg 37%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 155 | 22 g | 0 g | 7.5 g |
| 1 × oz | 85 g | 132 | 19 g | 0 g | 6.3 g |
| 1 × breast | 1150 g | 1783 | 252 g | 0 g | 86 g |
| 2 × oz | 170 g | 264 | 37 g | 0 g | 13 g |
| ½ × oz | 42.5 g | 66 | 9.3 g | 0 g | 3.2 g |
| 3 × oz | 255 g | 395 | 56 g | 0 g | 19 g |
| 4 × oz | 340 g | 527 | 74 g | 0 g | 25 g |
Similar foods
- Turkey breast meatretail parts, raw114 kcal / 100 g
- Turkey breast deli meatcooked, sliced118 kcal / 100 g
- Turkey breast meat onlywhole, raw114 kcal / 100 g
- Turkey breast with skinhen, meat and skin, roasted178 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
- Turkey meatall classes, raw116 kcal / 100 g
- Chicken breast meatbroiler, skinless, boneless, raw120 kcal / 100 g
Questions about Turkey breast
How long should you cook turkey breast in the oven?
Roast a boneless breast at 180 °C, allowing roughly 25–30 minutes per 500 g, but use a food thermometer rather than time alone. It is ready when the thickest part reaches 75 °C; rest it for 10–15 minutes before carving.
How do you keep turkey breast from drying out?
Salt it ahead of cooking, then roast it with the skin on or cover it loosely with foil for most of the cooking. Take it out as soon as the centre reaches 75 °C and let it rest before slicing across the grain.
Can you cook turkey breast from frozen?
Yes, if the packaging and cooking method allow it; expect it to take about 50% longer than thawed meat. Check the thickest part with a thermometer and cook until it reaches 75 °C throughout.
How long does cooked turkey breast keep in the fridge?
Cool it promptly, refrigerate it in a covered container and eat it within 3–4 days. Keep raw turkey breast separate from ready-to-eat foods, and thaw frozen portions in the fridge rather than on the worktop.
What can you make with turkey breast?
Sliced roast turkey works in sandwiches and salads, while diced breast suits curries, stir-fries and pasta sauces. For a quick, tender stir-fry, cut it into thin strips and cook over high heat for a few minutes, until the centre reaches 75 °C.
Can you use turkey breast instead of chicken breast?
Yes: use the same amount in most recipes, including casseroles, curries and sandwiches. Turkey breast can be lean and dry out quickly, so avoid overcooking it and check that its centre reaches 75 °C.
Is turkey breast leaner than chicken breast?
In these entries, chicken breast has 6.5 g fat per 100 g, compared with 7.5 g in turkey breast. Both are protein-rich choices, and the exact difference depends on the cut and whether skin is included.
What is a good portion of turkey breast?
A cooked serving of about 85 g is a practical portion, roughly the size of your palm. It provides 19 g protein.
Is turkey breast a source of selenium?
Yes. Turkey breast is high in selenium: a typical 85 g serving provides 17.3 µg.
Source: USDA FoodData Central 171528 · per 100 g · carbohydrate per EU label, fibre excluded
