Poultry
Roast Ready
Roast-ready Turkey breast is trimmed and sometimes tied or netted for the oven. Even shape promotes even cooking. Still baste lean white meat. As a roast ready section of breast, portion for even cooking and clear labelling. Cook turkey roast ready 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 9.49 g
- Saturated Fat 3.03 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.99 g
- Polyunsaturated Fat 2.07 g
- Cholesterol 94 mg
- Sodium 72.7 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 63.7 g
- Energy 171 kcal
- Water 63.7 g
- Carbohydrates 0.97 g
- Sugars 0.48 g
- Protein 20.7 g
- Fat 9.49 g
- Saturated Fat 3.03 g
- Monounsaturated Fat 3.99 g
- Polyunsaturated Fat 2.07 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.77 mg
- Vitamin B5 — Pantothenic Acid 0.84 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 418 mg
- Major Minerals 417 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 94 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.77 · vitamin-b5-pantothenic-acid: 0.84 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Roast Ready of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted roast ready of turkey as cookery specialised by muscle and joint.
Retail packing standardised roast ready portions of turkey for home kitchens.
Ready-to-cook roast ready packs of turkey expanded for convenience cooking.