Poultry
Split
Split breast of Turkey is halved for faster roasting and grilling. Season cut faces; watch the thinner edges. As a split section of breast, portion for even cooking and clear labelling. Cook turkey split 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 10.2 g
- Saturated Fat 2.88 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 2.06 g
- Cholesterol 92.2 mg
- Sodium 68.4 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 22 g
- Water 61.8 g
- Energy 175 kcal
- Water 61.8 g
- Carbohydrates 0.98 g
- Sugars 0.53 g
- Protein 22 g
- Fat 10.2 g
- Saturated Fat 2.88 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 2.06 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.89 mg
- Vitamin B5 — Pantothenic Acid 0.85 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 4.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
- Minerals 448 mg
- Major Minerals 446 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.2 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: 6.89 · vitamin-b5-pantothenic-acid: 0.85 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 4.9 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·
Minerals
Split of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted split of turkey as cookery specialised by muscle and joint.
Retail packing standardised split portions of turkey for home kitchens.
Ready-to-cook split packs of turkey expanded for convenience cooking.