Know what’s on your plate
Turkey
Calories & nutrition facts
lean, fat & skin, roasted
Nutrition facts
Per 100 g% DV- Calories 186 kcal —
- Protein 29 g 58%
- Carbohydrate 0 g 0%
- Fat 7.8 g 10%
- Saturated fat 2.9 g 14%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 232 mg 10%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 32 µg 4%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.41 mg 3%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.15 mg 12%
- Niacin (B3) 14 mg 88%
- Vitamin B6 0.2 mg 12%
- Folate (B9) 9 µg 2%
- Vitamin B12 3.1 µg 129%
Minerals
- Calcium 14 mg 1%
- Iron 1.4 mg 8%
- Phosphorus 224 mg 18%
- Potassium 231 mg 5%
- Zinc 2.5 mg 23%
- Selenium 18 µg 33%
- Iodine 1.5 µg 1%
Similar foods
- Turkey meatall classes, raw116 kcal / 100 g
- Turkey meat and skintom, raw139 kcal / 100 g
- Turkey meat onlytom, raw117 kcal / 100 g
- Whole turkeyno skin, raw109 kcal / 100 g
- Turkey with skinhen, meat and skin, roasted196 kcal / 100 g
- Turkey breastlean, skin & fat, raw158 kcal / 100 g
- Turkey skinfrom retail parts, from dark meat, cooked, roasted414 kcal / 100 g
- Turkey skin and separable fatall classes, roasted361 kcal / 100 g
- Turkey light meat and skinwhole, cooked, roasted177 kcal / 100 g
- Turkey leg with skinall classes, meat, roasted204 kcal / 100 g
Questions about Turkey
What temperature should turkey reach when it is cooked?
Check the thickest part of the breast and the inner thigh with a food thermometer, keeping it clear of bone; both should reach 75 °C. If you do not have a thermometer, the meat should be steaming hot throughout, with no pink meat and clear juices.
How do you keep roast turkey breast from drying out?
Roast the bird breast-side up and shield the breast loosely with foil if it browns before the legs are done. Rest the turkey under foil for at least 20 minutes before carving so the juices settle.
How long does raw or cooked turkey keep in the fridge?
Keep raw turkey covered on the bottom shelf and cook it within 1–2 days. Refrigerate cooked turkey within 2 hours, in a shallow covered container, and eat it within 2 days; reheat leftovers until steaming hot throughout.
How should you thaw a frozen turkey safely?
Thaw it in its wrapping on a tray on the bottom shelf of the fridge, allowing about 10–12 hours per kilogram. Once thawed, cook within 24 hours; do not thaw it on the worktop.
What can you make with leftover roast turkey?
Use it in turkey pie, sandwiches, or a curry: add the cooked meat near the end of cooking so it heats through without becoming tough. Keep leftovers chilled until you are ready to use them.
Is turkey breast leaner than turkey with skin?
In these food entries, turkey breast has 8.5 g fat per 100 g, compared with 7.8 g in turkey. The entries describe different cuts and preparations, so they are not a like-for-like comparison.
What nutrients does turkey provide?
Turkey is high in vitamin B12 and is a source of selenium and phosphorus. A 100 g portion provides 29 g of protein.
Source: FOODfiles (New Zealand) M178 · per 100 g · carbohydrate per EU label, fibre excluded
