Poultry
Raw
Raw fat of Turkey is unrendered fat for confit, barding, and mince enrichment. Keep cold; render slowly to avoid browning if clear fat is wanted. As a raw section of fat, portion for even cooking and clear labelling. Cook turkey raw 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 9.84 g
- Saturated Fat 3.14 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.02 g
- Polyunsaturated Fat 1.93 g
- Cholesterol 86.1 mg
- Sodium 66.7 mg
- Salt 0.15 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 64.9 g
- Energy 183 kcal
- Water 64.9 g
- Carbohydrates 1.03 g
- Sugars 0.49 g
- Protein 22.1 g
- Fat 9.84 g
- Saturated Fat 3.14 g
- Monounsaturated Fat 4.02 g
- Polyunsaturated Fat 1.93 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.71 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 322 mg
- Major Minerals 321 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 86.1 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: 8.71 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Raw of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted raw of turkey as cookery specialised by muscle and joint.
Retail packing standardised raw portions of turkey for home kitchens.
Ready-to-cook raw packs of turkey expanded for convenience cooking.