Know what’s on your plate
Turkey light meat
Calories & nutrition facts
whole, raw
Nutrition facts
Per 100 g% DV- Calories 114 kcal —
- Protein 24 g 47%
- Carbohydrate 0.1 g 0%
- Fat 1.5 g 2%
- Saturated fat 0.3 g 1%
- Fibre 0 g 0%
- Sugars 0.1 g —
- Sodium 113 mg 5%
- Cholesterol 57 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 6 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.06 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.04 mg 4%
- Riboflavin (B2) 0.15 mg 11%
- Niacin (B3) 9.9 mg 62%
- Pantothenic acid (B5) 0.78 mg 16%
- Vitamin B6 0.81 mg 48%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.63 µg 26%
- Choline 53 mg 10%
Minerals
- Calcium 11 mg 1%
- Iron 0.73 mg 4%
- Magnesium 28 mg 7%
- Phosphorus 201 mg 16%
- Potassium 242 mg 5%
- Zinc 1.3 mg 12%
- Copper 0.07 mg 8%
- Manganese 0.01 mg 0%
- Selenium 22.7 µg 41%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 114 | 24 g | 0.1 g | 1.5 g |
| 1 × serving | 85 g | 97 | 20 g | 0.1 g | 1.3 g |
| 2 × serving | 170 g | 194 | 40 g | 0.2 g | 2.5 g |
| ½ × serving | 42.5 g | 48 | 10 g | 0.1 g | 0.6 g |
| 3 × serving | 255 g | 291 | 60 g | 0.4 g | 3.8 g |
| 4 × serving | 340 g | 388 | 80 g | 0.5 g | 5 g |
Similar foods
- Turkey light meat and skinwhole, raw161 kcal / 100 g
- Turkey light meat with skinhen, light meat and skin, raw137 kcal / 100 g
- Chicken light meatraw106 kcal / 100 g
- Turkey dark meat onlywhole, raw108 kcal / 100 g
- Turkey meatall classes, raw116 kcal / 100 g
- Dark turkey meatall classes, raw127 kcal / 100 g
- Chickenroasting, light meat, raw109 kcal / 100 g
- Dark turkey meat with skinall classes, raw160 kcal / 100 g
- Whole turkeyno skin, raw109 kcal / 100 g
- Young turkey meatwith skin, raw151 kcal / 100 g
Questions about Turkey light meat
How do you cook turkey light meat without drying it out?
Cook it in larger pieces rather than thin strips, and use a thermometer: take it off the heat when the centre reaches 75 °C. Rest it for 5–10 minutes before slicing so the juices settle.
How long should you cook turkey breast in a pan?
For a boneless breast steak about 2 cm thick, fry it in a lightly oiled pan over medium heat for about 5–6 minutes per side. Check that the centre reaches 75 °C; thicker pieces need longer.
How should you store raw turkey light meat?
Keep it covered on the bottom shelf of the fridge and cook it within 1–2 days. To keep it longer, freeze it in an airtight pack; thaw it in the fridge, not on the worktop.
What can you make with turkey light meat?
Use sliced cooked turkey in sandwiches, or add it to a curry, pie or stir-fry. For a quick stir-fry, cut it into thin strips and cook them until the centre reaches 75 °C before adding vegetables and sauce.
What can you use instead of turkey light meat?
Boneless chicken breast is the closest swap in most recipes; cook it until the centre reaches 75 °C. For a richer flavour, turkey dark meat works well, but it takes longer to cook.
How much turkey light meat is a serving?
A typical serving is about 85 g cooked, roughly the size of a palm. That provides 20 g of protein and 97 kcal.
Can you freeze cooked turkey light meat?
Yes. Cool it promptly, pack it airtight and freeze it; thaw it in the fridge and use it within 24 hours. Reheat until steaming hot throughout, and avoid reheating it more than once.
Source: USDA FoodData Central 171490 · per 100 g · carbohydrate per EU label, fibre excluded
