Poultry
Tip Removed
Drumstick with tip removed is a tidier portion for frying and roasting. Slightly less collagen at the end; still cook until juices run clear. As a tip removed section of drumstick, portion for even cooking and clear labelling. Cook turkey tip removed 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 4.22 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 88.3 mg
- Sodium 69.8 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 61.9 g
- Energy 169 kcal
- Water 61.9 g
- Carbohydrates 1.02 g
- Sugars 0.48 g
- Protein 23.3 g
- Fat 9.57 g
- Saturated Fat 3.05 g
- Monounsaturated Fat 4.22 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.2 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 393 mg
- Major Minerals 392 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.2 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Tip Removed of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted tip removed of turkey as cookery specialised by muscle and joint.
Retail packing standardised tip removed portions of turkey for home kitchens.
Ready-to-cook tip removed packs of turkey expanded for convenience cooking.