Know what’s on your plate
Turkey meat
Calories & nutrition facts
all classes, raw
Nutrition facts
Per 100 g% DV- Calories 116 kcal —
- Protein 22 g 43%
- Carbohydrate 0 g 0%
- Fat 2.7 g 3%
- Saturated fat 0.9 g 4%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 56 mg 2%
- Cholesterol 69.7 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.18 µg 1%
- Vitamin E 0.35 mg 2%
- Vitamin K 2.7 µg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 8.3 mg 52%
- Pantothenic acid (B5) 0.91 mg 18%
- Vitamin B6 0.44 mg 26%
- Folate (B9) 9 µg 2%
- Vitamin B12 1.1 µg 47%
- Choline 70.3 mg 13%
Minerals
- Calcium 5.5 mg 0%
- Iron 0.43 mg 2%
- Magnesium 17 mg 4%
- Phosphorus 207 mg 17%
- Potassium 317 mg 7%
- Zinc 1.4 mg 12%
- Copper 0.04 mg 5%
- Manganese 0.01 mg 0%
- Selenium 9.9 µg 18%
Similar foods
- Turkey meat and skintom, raw139 kcal / 100 g
- Turkey meat onlytom, raw117 kcal / 100 g
- Dark turkey meatall classes, raw127 kcal / 100 g
- Dark turkey meat with skinall classes, raw160 kcal / 100 g
- Turkeyraw141 kcal / 100 g
- Turkey breast meatretail parts, raw114 kcal / 100 g
- Ground turkeyraw148 kcal / 100 g
- Whole turkeyfrozen, raw89 kcal / 100 g
- Chicken meatbroiler, raw119 kcal / 100 g
Questions about Turkey meat
How do you roast a turkey breast without drying it out?
Roast it at 180°C and start checking the thickest part with a meat thermometer before the end of the estimated cooking time. Take it out when the centre reaches 74°C, then rest it loosely covered for 15–20 minutes before carving.
How can you tell when turkey is cooked through?
Check the thickest part with a food thermometer; it should reach 74°C, without the probe touching bone. For a whole bird, check the breast and the inner thigh, as they can cook at different rates.
How long does raw turkey keep in the fridge?
Keep raw turkey covered on the bottom shelf of the fridge and cook it within 1–2 days. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.
Can you freeze cooked turkey, and how do you reheat it?
Yes. Cool it promptly, pack it in an airtight container and freeze; thaw it in the fridge, then reheat until steaming hot all the way through. A splash of stock helps keep sliced meat moist.
What can you make with leftover roast turkey?
Use it in a turkey pie, curry or sandwich, or stir it into soup near the end so it warms through without becoming stringy. Refrigerate leftovers promptly and use them within a few days.
What is the difference between turkey breast and dark turkey meat?
Breast is leaner: it has 1.19 g fat per 100 g, compared with 4.94 g in dark turkey meat. Dark meat has more vitamin B12, at 1.67 µg versus 0.77 µg per 100 g.
Is turkey breast leaner than chicken breast?
Turkey breast meat has 1.19 g fat and 23.4 g protein per 100 g. The figures for chicken breast vary with whether the skin is included, so compare like with like when choosing.
Can you eat turkey slightly pink?
Colour alone is not a reliable safety check: cooked turkey can sometimes remain pink, while unsafe meat may look white. Use a thermometer and make sure the thickest part reaches 74°C.
Source: Canadian Nutrient File 690 · per 100 g · carbohydrate per EU label, fibre excluded
