Poultry

Frame

Frame of turkey is the carcass after primary meat removal—spine, ribs, and residual scraps for stock. Roast for colour, then simmer gently for gelatin-rich broth. Strain well; skim fat if a clear soup is wanted. Cover with cold water and aromatics after optional roasting; simmer gently, then strain. Reduce for gravy base. Discard spent bones.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedBrothCookedFreshGrilledPreparedRoasted

Traits

Butcher CutCulinary PartFrameStock BaseVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 260

Amount per 100 g

Total Fat 14.2 g
Saturated Fat 5.68 g
Trans Fat 0.1 g
Monounsaturated Fat 5.68 g
Polyunsaturated Fat 2.86 g
Cholesterol 85.7 mg
Sodium 71.1 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 32.9 g
Water 49.4 g

Detailed nutrients

Energy 260 kcal
Water 49.4 g
Protein 32.9 g
Fat 14.2 g
- Saturated Fat 5.68 g
- Monounsaturated Fat 5.68 g
- Polyunsaturated Fat 2.86 g
  - Omega-3 0.34 g
- Trans Fat 0.1 g
Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.21 mg
- Vitamin B5 — Pantothenic Acid 1.02 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
Minerals 605 mg
- Major Minerals 603 mg
  - Calcium 200 mg
  - Sodium 71.1 mg
  - Potassium 332 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 85.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.21 · vitamin-b5-pantothenic-acid: 1.02 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·

Minerals

Sodium: 71.1 · Potassium: 332 · Calcium: 200 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1800

Butchers charted frame of turkey as cookery specialised by muscle and joint.

1950

Retail packing standardised frame portions of turkey for home kitchens.

2000

Ready-to-cook frame packs of turkey expanded for convenience cooking.