Poultry
Quarter
Leg quarter of Turkey is the dark-meat quarter for value roasting and barbecue. Season under skin; cook through at the hip joint. As a quarter section of leg, portion for even cooking and clear labelling. Cook turkey 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 9.43 g
- Saturated Fat 3.01 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.18 g
- Polyunsaturated Fat 2.01 g
- Cholesterol 89.9 mg
- Sodium 69 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 68.7 g
- Energy 178 kcal
- Water 68.7 g
- Carbohydrates 0.96 g
- Sugars 0.48 g
- Protein 22.6 g
- Fat 9.43 g
- Saturated Fat 3.01 g
- Monounsaturated Fat 4.18 g
- Polyunsaturated Fat 2.01 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.5 mg
- Vitamin B5 — Pantothenic Acid 1.05 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 382 mg
- Major Minerals 381 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.5 · vitamin-b5-pantothenic-acid: 1.05 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Quarter of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted quarter of turkey as cookery specialised by muscle and joint.
Retail packing standardised quarter portions of turkey for home kitchens.
Ready-to-cook quarter packs of turkey expanded for convenience cooking.