Know what’s on your plate
Turkey dark meat
Calories & nutrition facts
tom, only, raw
Nutrition facts
Per 100 g% DV- Calories 131 kcal —
- Protein 20 g 40%
- Carbohydrate 0 g 0%
- Fat 5.2 g 7%
- Saturated fat 1.6 g 8%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 73.6 mg 3%
- Cholesterol 90.8 mg 30%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.36 µg 2%
- Vitamin E 0.43 mg 3%
- Thiamin (B1) 0.09 mg 7%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 5.3 mg 33%
- Pantothenic acid (B5) 1.2 mg 23%
- Vitamin B6 0.24 mg 14%
- Folate (B9) 11 µg 3%
- Vitamin B12 1.8 µg 73%
Minerals
- Calcium 5.2 mg 0%
- Iron 0.69 mg 4%
- Magnesium 14.1 mg 3%
- Phosphorus 192 mg 15%
- Potassium 293 mg 6%
- Zinc 2.1 mg 19%
- Copper 0.06 mg 7%
- Manganese 0.01 mg 1%
- Selenium 9 µg 16%
Similar foods
- Turkey dark meat onlywhole, raw108 kcal / 100 g
- Turkey dark meat with skinhen, dark meat and skin, raw164 kcal / 100 g
- Turkey dark meat and skinraw166 kcal / 100 g
- Dark turkey meatall classes, raw127 kcal / 100 g
- Dark turkey meat with skinall classes, raw160 kcal / 100 g
- Turkey meat onlytom, raw117 kcal / 100 g
- Turkey thigh meat onlytom, raw131 kcal / 100 g
- Chicken dark meat with skinbroiler, raw237 kcal / 100 g
- Chickenbroilers or fryers, dark meat, meat only, raw125 kcal / 100 g
Questions about Turkey dark meat
Which cuts of turkey are dark meat?
Turkey thighs and drumsticks are dark meat. They come from the bird’s more active legs, so they have a deeper flavour and stay juicy in slow-cooked dishes.
How do you cook turkey dark meat so it stays tender?
For thighs or drumsticks, brown them first, then braise gently in stock or sauce until a fork slides in easily; this often takes about 1½–2 hours. For food safety, cook the thickest part to 75 °C, avoiding the bone when you check.
Can you roast turkey dark meat?
Yes. Roast thighs or drumsticks at 200 °C, turning them once, until browned and cooked through; allow roughly 45–60 minutes for bone-in pieces, then check the thickest part reaches 75 °C.
How should you store turkey dark meat?
Keep raw turkey covered in the fridge and cook it within 1–2 days; freeze it if you need to keep it longer. Refrigerate cooked meat promptly and use it within 3–4 days, or freeze it.
What dishes use turkey dark meat?
It works especially well in turkey curry, stew, tagine and pulled-turkey sandwiches. The rich meat also makes a flavourful filling for pies and tacos.
Can you use turkey dark meat instead of chicken thighs?
Yes. Use boneless turkey thigh in place of chicken thigh in curries, casseroles and traybakes; cut it into similar-sized pieces and cook until the centre reaches 75 °C.
Is turkey dark meat more nutritious with the skin on?
The skin adds fat: turkey dark meat with skin has 9.41 g of fat per 100 g, compared with 5.2 g in turkey dark meat. Leaving the skin on can help keep a roast piece moist; you can remove it before eating.
Source: Canadian Nutrient File 790 · per 100 g · carbohydrate per EU label, fibre excluded
