Poultry
Leg Quarter
Leg quarter of Turkey joins thigh and drumstick (sometimes with back portion)—a dark-meat roast or grill unit cheaper than separate pieces. Skin bastes the meat; cook until the joint is tender and juices run clear. Excellent for barbecue and braises. Cook turkey leg quarter 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 10.3 g
- Saturated Fat 2.91 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 95.1 mg
- Sodium 67.5 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21.5 g
- Water 64 g
- Energy 182 kcal
- Water 64 g
- Carbohydrates 1.01 g
- Sugars 0.49 g
- Protein 21.5 g
- Fat 10.3 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.74 mg
- Vitamin B5 — Pantothenic Acid 0.96 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.6 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 411 mg
- Major Minerals 410 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 95.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.74 · vitamin-b5-pantothenic-acid: 0.96 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Leg Quarter of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted leg quarter of turkey as cookery specialised by muscle and joint.
Retail packing standardised leg quarter portions of turkey for home kitchens.
Ready-to-cook leg quarter packs of turkey expanded for convenience cooking.