Know what’s on your plate
Turkey leg meat
Calories & nutrition facts
broiler, raw
Nutrition facts
Per 100 g% DV- Calories 116 kcal —
- Protein 20 g 39%
- Carbohydrate 0 g 0%
- Fat 3.6 g 5%
- Saturated fat 1.1 g 6%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 66.5 mg 3%
- Cholesterol 87.9 mg 29%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.22 µg 1%
- Vitamin E 0.42 mg 3%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.21 mg 16%
- Niacin (B3) 5.5 mg 35%
- Pantothenic acid (B5) 1.2 mg 23%
- Vitamin B6 0.25 mg 15%
- Folate (B9) 11 µg 3%
- Vitamin B12 1.6 µg 66%
Minerals
- Calcium 5.3 mg 0%
- Iron 0.66 mg 4%
- Magnesium 15.2 mg 4%
- Phosphorus 199 mg 16%
- Potassium 308 mg 7%
- Zinc 2 mg 18%
- Copper 0.06 mg 7%
- Manganese 0.01 mg 1%
- Selenium 14.5 µg 26%
Similar foods
- Turkey legtom, meat only, raw127 kcal / 100 g
- Turkey drumstickfrom whole bird, meat only, raw109 kcal / 100 g
- Chicken leg meatbroilers or fryers, raw120 kcal / 100 g
- Chicken leg meat and skinbroilers or fryers, raw214 kcal / 100 g
- Dark turkey meatall classes, raw127 kcal / 100 g
- Dark meat chickenbroiler, raw125 kcal / 100 g
Questions about Turkey leg meat
How long should you roast a turkey leg?
Roast a whole leg at 180°C until the thickest part reaches 75°C, keeping the thermometer away from the bone. A large leg can take around 1½–2 hours; rest it for 15 minutes before carving.
How do you keep turkey leg meat tender when cooking it?
Cook it gently with a little stock, wine or water in a covered roasting tin, then uncover it for the final 20–30 minutes to brown the skin. The leg is a working muscle, so it also suits slow cooking until it pulls easily from the bone.
Can you cook turkey leg meat in a slow cooker?
Yes. Put the leg in with sliced onion and a little stock, then cook on low for about 7–8 hours, until it is tender and reaches 75°C in the thickest part. Keep the liquid modest; the meat releases juices as it cooks.
What dishes can you make with turkey leg meat?
Use it in a Sunday roast, or cook it slowly and shred it for pies, sandwiches, tacos or a rich stew. The bones make a flavourful stock, too.
How should you store cooked turkey leg meat?
Refrigerate it within two hours of cooking, in a covered container, and use it within three to four days. You can freeze carved or shredded meat for up to three months; thaw it in the fridge and reheat until steaming hot.
Is turkey leg meat darker than turkey breast?
Yes. Leg meat is darker because it comes from muscles used for walking, and it has a firmer texture and fuller flavour than breast meat. Its fat content is 3.6 g per 100 g.
What nutrients stand out in turkey leg meat?
It is a source of niacin, vitamin B12 and phosphorus. A 100 g portion provides 20 g of protein.
Source: Canadian Nutrient File 746 · per 100 g · carbohydrate per EU label, fibre excluded
