Know what’s on your plate
Turkey meat and skin
Calories & nutrition facts
tom, raw
Nutrition facts
Per 100 g% DV- Calories 139 kcal —
- Protein 21 g 42%
- Carbohydrate 0 g 0%
- Fat 5.6 g 7%
- Saturated fat 1.7 g 8%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 59.1 mg 3%
- Cholesterol 73 mg 24%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.26 µg 1%
- Vitamin E 0.31 mg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.15 mg 12%
- Niacin (B3) 7.7 mg 48%
- Pantothenic acid (B5) 0.81 mg 16%
- Vitamin B6 0.41 mg 24%
- Folate (B9) 8 µg 2%
- Vitamin B12 1 µg 44%
Minerals
- Calcium 5 mg 0%
- Iron 0.41 mg 2%
- Magnesium 16.3 mg 4%
- Phosphorus 199 mg 16%
- Potassium 298 mg 6%
- Zinc 1.3 mg 12%
- Copper 0.04 mg 5%
- Manganese 0.01 mg 0%
- Selenium 7.1 µg 13%
Similar foods
- Turkey with skinhen, meat and skin, raw148 kcal / 100 g
- Turkey meat onlytom, raw117 kcal / 100 g
- Dark turkey meat with skinall classes, raw160 kcal / 100 g
- Young turkey meatwith skin, raw151 kcal / 100 g
- Whole turkeywith skin, raw135 kcal / 100 g
- Dark turkey meatall classes, raw127 kcal / 100 g
- Chicken meat and skinbroiler, raw215 kcal / 100 g
- Domesticated duck meat and skinraw404 kcal / 100 g
Questions about Turkey meat and skin
How do you get the skin on roast turkey crisp?
Pat it thoroughly dry, salt it and leave it uncovered in the fridge overnight if you have time. Roast at 220 °C for the first 20–30 minutes, then lower the oven temperature and cook until the thickest part reaches 75 °C.
How long can you keep cooked turkey meat and skin in the fridge?
Cool it promptly, refrigerate it in a covered container and use it within two days. Reheat until piping hot throughout; freeze portions you will not eat in that time.
Can you freeze turkey meat and skin?
Yes. Freeze it in meal-sized, airtight portions once it has cooled, and thaw it in the fridge rather than on the worktop. The skin may lose some crispness, but you can re-crisp it in a hot oven.
What goes well with roast turkey meat and skin?
Serve it with roast potatoes, gravy and seasonal vegetables; cranberry sauce or a sharp apple sauce cuts through the savoury, rich skin. Leftovers work well in sandwiches, pies and soups.
How does turkey meat and skin compare with turkey meat without skin?
Turkey meat without skin has less fat and energy: 2.79 g fat and 117 kcal per 100 g, compared with 5.6 g fat and 139 kcal in turkey meat and skin. Keeping the skin gives you a richer result and helps protect the meat from drying during roasting.
Is turkey meat and skin high in protein?
Yes. It is high in protein, with 21 g per 100 g, and is also high in niacin and vitamin B12.
Can you eat turkey skin?
Yes, once it has been cooked thoroughly with the turkey. Roast it until browned and crisp, or remove it before serving if you prefer a less rich bite.
Source: Canadian Nutrient File 778 · per 100 g · carbohydrate per EU label, fibre excluded
