Poultry
Breast Quarter
Breast quarter of Turkey is breast with wing attached on the bone—a large white-meat portion for roasting or grilling. Season under the skin; protect the thin wing tip from burning. Carve off the bone after resting. Cook turkey breast quarter 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 5.03 g
- Saturated Fat 1.65 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.29 g
- Polyunsaturated Fat 1.09 g
- Cholesterol 95.2 mg
- Sodium 69.1 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 26.3 g
- Water 66.4 g
- Energy 154 kcal
- Water 66.4 g
- Carbohydrates 1.01 g
- Sugars 0.52 g
- Protein 26.3 g
- Fat 5.03 g
- Saturated Fat 1.65 g
- Monounsaturated Fat 2.29 g
- Polyunsaturated Fat 1.09 g
- Omega-3 0.11 g
- Trans Fat 0.1 g
- Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.99 mg
- Vitamin B5 — Pantothenic Acid 1.11 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 477 mg
- Major Minerals 475 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 95.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.99 · vitamin-b5-pantothenic-acid: 1.11 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Breast muscle is lean white meat when skinless.
History
Butchers charted breast quarter of turkey as cookery specialised by muscle and joint.
Retail packing standardised breast quarter portions of turkey for home kitchens.
Ready-to-cook breast quarter packs of turkey expanded for convenience cooking.