Poultry
Turkey
Turkey is a large poultry bird prized for lean breast meat, rich dark meat, and its central role in festive roasting traditions. Heritage breeds and broad-breasted commercial lines differ markedly in flavour, moisture, and the balance of white to dark meat across the carcass. From Thanksgiving roasts and deli slices to mole, kebabs, and smoked barbecue, turkey spans everyday and celebratory cooking. Part selection, brining, and cooking temperature are especially important given the bird's size and tendency to dry breast meat when overcooked.
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A sample of named types with their own origin and culinary profiles. Showing 10 of 43.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.28 g
- Saturated Fat 3.03 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.96 g
- Polyunsaturated Fat 1.88 g
- Cholesterol 83.4 mg
- Sodium 74.1 mg
- Salt 0.14 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 68 g
- Energy 182 kcal
- Water 68 g
- Carbohydrates 1.03 g
- Sugars 0.53 g
- Monosaccharides 0.38 g
- Disaccharides 0.16 g
- Protein 22.6 g
- Animal Protein 21.5 g
- Fat 9.28 g
- Saturated Fat 3.03 g
- Monounsaturated Fat 3.96 g
- Polyunsaturated Fat 1.88 g
- Trans Fat 0.1 g
- Vitamins 43.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.85 mg
- Vitamin B5 — Pantothenic Acid 0.85 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 7.1 µg
- Vitamin B12 — Cobalamin 2.5 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.1 µg
- Minerals 340 mg
- Major Minerals 334 mg
- Trace Minerals 5.9 mg
- Salt 0.14 g
- Sodium Chloride 0.14 g
- Cholesterol 83.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.5 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.85 · vitamin-b5-pantothenic-acid: 0.85 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 7.1 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·
Minerals
Sodium: 74.09 · Potassium: 220 · Calcium: 40 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Poultry muscle is relatively lean; skin and dark meat raise fat and energy.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Wild turkeys were domesticated by indigenous peoples in Mesoamerica and later introduced to Europe following Spanish contact with the Americas.
Turkeys became established festive poultry in England and spread across European aristocratic and farm tables.
Commercial turkey farming expanded in the United States, making the bird a defining feature of national holiday cuisine.
Broad-breasted genetics and industrial processing created the modern supermarket turkey alongside growing heritage breed revival.