Poultry
Heart
Heart of Turkey is dense muscle for thin grill or braise. Trim vessels; direct beefy flavour. Cook turkey heart 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.
Track this ingredient
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 6.07 g
- Saturated Fat 1.96 g
- Trans Fat 0.1 g
- Monounsaturated Fat 2.66 g
- Polyunsaturated Fat 1.45 g
- Cholesterol 187 mg
- Sodium 73 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 23.8 g
- Water 64.3 g
- Energy 154 kcal
- Water 64.3 g
- Carbohydrates 1 g
- Sugars 0.5 g
- Protein 23.8 g
- Fat 6.07 g
- Saturated Fat 1.96 g
- Monounsaturated Fat 2.66 g
- Polyunsaturated Fat 1.45 g
- Omega-3 0.14 g
- Trans Fat 0.1 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 9.4 mg
- Vitamin B5 — Pantothenic Acid 1.17 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 301 mg
- Major Minerals 299 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 187 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 9.4 · vitamin-b5-pantothenic-acid: 1.17 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Butchers charted heart of turkey as cookery specialised by muscle and joint.
Retail packing standardised heart portions of turkey for home kitchens.
Ready-to-cook heart packs of turkey expanded for convenience cooking.