Know what’s on your plate
Turkey meat
Calories & nutrition facts
canned, with broth
Nutrition facts
Per 100 g% DV- Calories 169 kcal —
- Protein 24 g 47%
- Carbohydrate 1.5 g 1%
- Fat 6.9 g 9%
- Saturated fat 2 g 10%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 518 mg 23%
- Cholesterol 66 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 2 mg 2%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.27 mg 2%
- Vitamin K 0.7 µg 1%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 6.6 mg 41%
- Pantothenic acid (B5) 0.69 mg 14%
- Vitamin B6 0.33 mg 19%
- Folate (B9) 6 µg 2%
- Vitamin B12 0.28 µg 12%
- Choline 74 mg 13%
Minerals
- Calcium 12 mg 1%
- Iron 1.9 mg 10%
- Magnesium 20 mg 5%
- Phosphorus 162 mg 13%
- Potassium 224 mg 5%
- Zinc 2.4 mg 22%
- Copper 0.07 mg 8%
- Manganese 0.02 mg 1%
- Selenium 25.9 µg 47%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 169 | 24 g | 1.5 g | 6.9 g |
| 1 × oz | 85 g | 144 | 20 g | 1.2 g | 5.8 g |
| 1 × cup, drained | 135 g | 228 | 32 g | 2 g | 9.3 g |
| 1 × can (5 oz) | 142 g | 240 | 34 g | 2.1 g | 9.7 g |
| 1 × can (5 oz) yields | 125 g | 211 | 30 g | 1.8 g | 8.6 g |
| 2 × oz | 170 g | 287 | 40 g | 2.5 g | 12 g |
| ½ × oz | 42.5 g | 72 | 10 g | 0.6 g | 2.9 g |
| 3 × oz | 255 g | 431 | 60 g | 3.7 g | 18 g |
| 4 × oz | 340 g | 575 | 81 g | 5 g | 23 g |
Similar foods
- Turkey meat onlytom, raw117 kcal / 100 g
- Turkey meat and skinall classes, roasted192 kcal / 100 g
- Dark turkey meatall classes, roasted196 kcal / 100 g
- Turkey spamcanned147 kcal / 100 g
- Turkeywhole, meat only, with added solution, roasted140 kcal / 100 g
- Canned boned turkeypoultry food products, canned, boned, with broth169 kcal / 100 g
- Canned chickenno broth185 kcal / 100 g
- Deli turkey
- Diced turkeylight and dark meat, seasoned138 kcal / 100 g
Questions about Turkey meat
How do you roast turkey breast without drying it out?
Roast it at 180°C and use a meat thermometer rather than relying only on the clock: take it out when the thickest part reaches 75°C. Rest it, loosely covered, for 15–20 minutes before carving so the juices settle.
How do you cook turkey mince so it stays moist?
Brown it over a medium heat, breaking it up, then add a splash of stock, passata or water and simmer until cooked through. Keep the pan covered while it simmers; turkey mince should reach 75°C in the centre.
Is turkey safe to eat if it is still a little pink?
Colour alone cannot tell you whether turkey is cooked safely. Check the thickest part with a clean thermometer; it should reach 75°C, including in a joint or rolled roast.
How should you defrost turkey meat?
Defrost it in its packaging on a tray on the bottom shelf of the fridge, allowing time for the centre to thaw. For quicker defrosting, keep it sealed and submerged in cold water, changing the water every 30 minutes, then cook it straight away.
How long can you keep cooked turkey in the fridge?
Cool leftovers promptly and refrigerate them within two hours, in a covered container. Eat them within three days, or freeze them; reheat until steaming hot all the way through.
What herbs and flavours go well with turkey?
Sage, thyme, rosemary and black pepper work well, especially with onion, garlic and lemon. For mince or strips, try cumin, coriander and paprika, or add ginger, soy sauce and spring onions for a quick stir-fry.
What can you make with leftover turkey?
Use sliced roast turkey in sandwiches, or add it to a pie with leeks and gravy. Diced leftovers also work in a curry, soup or risotto; add them near the end so they heat through without becoming tough.
What is the difference between turkey breast and thigh when cooking?
Breast is lean and cooks quickly, so it can dry out if left in the oven too long. Thigh is darker and richer, and suits slower cooking in casseroles or curries; cook either cut until its centre reaches 75°C.
Source: USDA FoodData Central 171101 · per 100 g · carbohydrate per EU label, fibre excluded
