Know what’s on your plate
Turkey roast
Calories & nutrition facts
boneless, frozen, seasoned, light and dark meat, raw
Nutrition facts
Per 100 g% DV- Calories 120 kcal —
- Protein 18 g 35%
- Carbohydrate 6.4 g 2%
- Fat 2.2 g 3%
- Saturated fat 0.7 g 4%
- Fibre 0 g 0%
- Sodium 678 mg 29%
- Cholesterol 53 mg 18%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 4.4 mg 28%
- Pantothenic acid (B5) 0.73 mg 15%
- Vitamin B6 0.38 mg 22%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.35 µg 15%
Minerals
- Calcium 1 mg 0%
- Iron 2.1 mg 12%
- Magnesium 20 mg 5%
- Phosphorus 158 mg 13%
- Potassium 360 mg 8%
- Zinc 1.9 mg 17%
- Copper 0.09 mg 10%
- Manganese 0.02 mg 1%
- Selenium 26.5 µg 48%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 120 | 18 g | 6.4 g | 2.2 g |
| 1 × oz | 85 g | 102 | 15 g | 5.4 g | 1.9 g |
| 1 × box (net weight, 2.5 lb) | 1134 g | 1361 | 200 g | 73 g | 25 g |
| 2 × oz | 170 g | 204 | 30 g | 11 g | 3.7 g |
| ½ × oz | 42.5 g | 51 | 7.5 g | 2.7 g | 0.9 g |
| 3 × oz | 255 g | 306 | 45 g | 16 g | 5.6 g |
| 4 × oz | 340 g | 408 | 60 g | 22 g | 7.5 g |
Similar foods
- Turkey breastretail parts, meat and skin, raw155 kcal / 100 g
- Turkey meatall classes, raw116 kcal / 100 g
- Whole turkeyfrozen, raw89 kcal / 100 g
- Dark turkey meatall classes, roasted196 kcal / 100 g
- Pre-basted turkey breastmeat and skin, cooked, roasted126 kcal / 100 g
- Fryer-roaster turkeymeat and skin, cooked, roasted172 kcal / 100 g
- Roasting chickenmeat only, raw111 kcal / 100 g
- Diced turkeylight and dark meat, seasoned138 kcal / 100 g
- Dark turkey meat with skinall classes, roasted210 kcal / 100 g
- Frozen turkey and gravypoultry food products, frozen67 kcal / 100 g
Questions about Turkey roast
How do you keep roast turkey moist when reheating it?
Put slices in a shallow dish with a splash of stock or gravy, cover, and heat until steaming hot throughout. For a larger piece, cover it and warm it gently in the oven rather than leaving it uncovered to dry out.
How long does roast turkey keep in the fridge?
Refrigerate it promptly in a covered container, ideally sliced so it cools quickly. Eat it within three to four days, or freeze it in meal-sized portions; thaw frozen turkey in the fridge.
What can you make with leftover roast turkey?
Use it in sandwiches with cranberry sauce, or add it to a pot pie, bubble and squeak, or a soup near the end of cooking so it warms through without becoming tough. Shred it for a quick curry or fried rice, too.
What goes well with roast turkey besides gravy?
Try cranberry sauce, bread sauce or a sharp apple relish; roasted root vegetables, sprouts and stuffing make it a classic roast dinner. For a lighter meal, pair it with a crisp salad and mustard dressing.
How can you tell whether roast turkey is cooked safely?
For a whole bird or an uncooked turkey joint, check the thickest part with a food thermometer: it should reach 75 °C, without the probe touching bone. Ready-to-eat roast turkey only needs reheating if you want it hot.
Can you freeze roast turkey?
Yes. Cool it promptly, divide it into portions, wrap or seal them well, and freeze; thaw in the fridge and use promptly. Reheat only the portion you need, until steaming hot throughout.
How does roast turkey compare with turkey breast?
Turkey breast is usually leaner and higher in protein: per 100 g, it has 31.7 g protein and 2.75 g fat, compared with 18 g and 2.2 g in roast turkey. Roast turkey can also contain added seasoning or ingredients, which makes it different from plain cooked breast.
Source: USDA FoodData Central 171503 · per 100 g · carbohydrate per EU label, fibre excluded
