Poultry
Butterfly
Butterflied breast is split and opened flat for even thickness—spatchcock birds or opened breasts. Shorter cook time and more crisp skin surface. As a butterfly section of breast, portion for even cooking and clear labelling. Cook turkey butterfly 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.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 9.57 g
- Saturated Fat 3.05 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.83 g
- Polyunsaturated Fat 2.08 g
- Cholesterol 92.8 mg
- Sodium 67 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 64.6 g
- Energy 181 kcal
- Water 64.6 g
- Carbohydrates 0.99 g
- Sugars 0.49 g
- Protein 21.3 g
- Fat 9.57 g
- Saturated Fat 3.05 g
- Monounsaturated Fat 3.83 g
- Polyunsaturated Fat 2.08 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.45 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 292 mg
- Major Minerals 291 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.45 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Butterfly of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted butterfly of turkey as cookery specialised by muscle and joint.
Retail packing standardised butterfly portions of turkey for home kitchens.
Ready-to-cook butterfly packs of turkey expanded for convenience cooking.