Poultry
Leg
Leg of Turkey is whole haunch or poultry leg for roasting and braising. Cook long enough for collagen and safety. Cook turkey leg 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
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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 10.4 g
- Saturated Fat 2.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.79 g
- Polyunsaturated Fat 2.06 g
- Cholesterol 91.8 mg
- Sodium 69.6 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 64.2 g
- Energy 181 kcal
- Water 64.2 g
- Carbohydrates 0.98 g
- Sugars 0.5 g
- Protein 22.6 g
- Fat 10.4 g
- Saturated Fat 2.95 g
- Monounsaturated Fat 3.79 g
- Polyunsaturated Fat 2.06 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 36.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.58 mg
- Vitamin B5 — Pantothenic Acid 0.94 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 441 mg
- Major Minerals 440 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 91.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.58 · vitamin-b5-pantothenic-acid: 0.94 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Leg of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted leg of turkey as cookery specialised by muscle and joint.
Retail packing standardised leg portions of turkey for home kitchens.
Ready-to-cook leg packs of turkey expanded for convenience cooking.