Poultry

Whole Leg

Whole leg of Turkey is thigh plus drumstick for roasting and braising. Dark meat stays moist; cook until the joint is tender. As a whole leg section of leg, portion for even cooking and clear labelling. Cook turkey whole 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.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Bone InBraisedButterfliedCookedFreshPreparedRoastedStored Whole

Traits

FlavourfulIntactLarge JointPortionPrep ReadyRecipe UnitStorageWhole Leg

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 186

Amount per 100 g

Total Fat 10.2 g
Saturated Fat 2.88 g
Trans Fat 0.1 g
Monounsaturated Fat 4.04 g
Polyunsaturated Fat 1.94 g
Cholesterol 86.6 mg
Sodium 71.2 mg
Salt 0.15 g
Total Carbohydrate 1.04 g
Dietary Fibre 0 g
Total Sugars 0.48 g
Complex / starch 0 g
Protein 21.6 g
Water 61.8 g

Detailed nutrients

Energy 186 kcal
Water 61.8 g
Carbohydrates 1.04 g
- Sugars 0.48 g
Protein 21.6 g
Fat 10.2 g
- Saturated Fat 2.88 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 1.94 g
  - Omega-3 0.19 g
- Trans Fat 0.1 g
Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.95 mg
- Vitamin B5 — Pantothenic Acid 0.86 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.2 µg
Minerals 395 mg
- Major Minerals 393 mg
  - Calcium 21 mg
  - Sodium 71.2 mg
  - Potassium 301 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 86.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.95 · vitamin-b5-pantothenic-acid: 0.86 · vitamin-b6: 0.42 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.2 ·

Minerals

Sodium: 71.21 · Potassium: 301 · Calcium: 21 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1800

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

1950

Retail packing standardised whole leg portions of turkey for home kitchens.

2000

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