Poultry

Breast

Breast of Turkey is large lean pectoral muscle—mild and quick to dry. Bone-in skin-on bastes itself; boneless needs brine, fat, or sauce. Festive roast and sandwich staple on turkey; escalope source on veal. Cook turkey breast to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Bone In

Boneless

Butterfly

Roast Ready

Split

Tender

Characteristics

Preparations

BraisedGrilledPan FriedPoachedRoastedSliced

Traits

Lean Or Fatty By SpeciesMildPopularQuick CookVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 156

Amount per 100 g

Total Fat 5.1 g
Saturated Fat 1.64 g
Trans Fat 0.1 g
Monounsaturated Fat 2.28 g
Polyunsaturated Fat 1.18 g
Cholesterol 94.3 mg
Sodium 66.4 mg
Salt 0.15 g
Total Carbohydrate 0.97 g
Dietary Fibre 0 g
Total Sugars 0.51 g
Complex / starch 0 g
Protein 26.7 g
Water 65.7 g

Detailed nutrients

Energy 156 kcal
Water 65.7 g
Carbohydrates 0.97 g
- Sugars 0.51 g
Protein 26.7 g
Fat 5.1 g
- Saturated Fat 1.64 g
- Monounsaturated Fat 2.28 g
- Polyunsaturated Fat 1.18 g
  - Omega-3 0.12 g
- Trans Fat 0.1 g
Vitamins 40.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 9.33 mg
- Vitamin B5 — Pantothenic Acid 1.16 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
Minerals 362 mg
- Major Minerals 360 mg
  - Calcium 32 mg
  - Sodium 66.4 mg
  - Potassium 262 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 94.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 9.33 · vitamin-b5-pantothenic-acid: 1.16 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·

Minerals

Sodium: 66.35 · Potassium: 262 · Calcium: 32 · Iron: 1.5 ·

Breast muscle is lean white meat when skinless.

History

1800

Butchers charted breast of turkey as cookery specialised by muscle and joint.

1950

Retail packing standardised breast portions of turkey for home kitchens.

2000

Ready-to-cook breast packs of turkey expanded for convenience cooking.