Poultry
Rendered
Rendered fat of Turkey is liquid dripping or solid schmaltz-style fat for frying and flavouring. Strain solids; store cold. High flavour for roast potatoes and sautéing. As a rendered section of fat, portion for even cooking and clear labelling. Cook turkey rendered 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 10.5 g
- Saturated Fat 2.97 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 95.3 mg
- Sodium 72.3 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 63.3 g
- Energy 170 kcal
- Water 63.3 g
- Carbohydrates 1.02 g
- Sugars 0.49 g
- Protein 22.6 g
- Fat 10.5 g
- Saturated Fat 2.97 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.05 mg
- Vitamin B5 — Pantothenic Acid 0.87 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 428 mg
- Major Minerals 426 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 95.3 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: 7.05 · vitamin-b5-pantothenic-acid: 0.87 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.1 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Rendered of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted rendered of turkey as cookery specialised by muscle and joint.
Retail packing standardised rendered portions of turkey for home kitchens.
Ready-to-cook rendered packs of turkey expanded for convenience cooking.