Poultry

Bone In Breast

Bone-in roast of Turkey keeps the bone for flavour, moisture, and presentation. Cooks slightly slower than boneless; check near the bone for doneness. As a bone in breast section of roast, portion for even cooking and clear labelling. Cook turkey bone in breast 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

BraisedCookedFreshGrilledPreparedRoasted

Traits

Bone In BreastButcher CutPortionPrep ReadyVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 261

Amount per 100 g

Total Fat 14.4 g
Saturated Fat 5.75 g
Trans Fat 0.1 g
Monounsaturated Fat 5.75 g
Polyunsaturated Fat 2.87 g
Cholesterol 91.9 mg
Sodium 70.7 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 32.8 g
Water 49.3 g

Detailed nutrients

Energy 261 kcal
Water 49.3 g
Protein 32.8 g
Fat 14.4 g
- Saturated Fat 5.75 g
- Monounsaturated Fat 5.75 g
- Polyunsaturated Fat 2.87 g
  - Omega-3 0.34 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 8.48 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 605 mg
- Major Minerals 604 mg
  - Calcium 200 mg
  - Sodium 70.7 mg
  - Potassium 333 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 91.9 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: 8.48 · 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

Sodium: 70.66 · Potassium: 333 · Calcium: 200 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1800

Butchers charted bone in breast of turkey as cookery specialised by muscle and joint.

1950

Retail packing standardised bone in breast portions of turkey for home kitchens.

2000

Ready-to-cook bone in breast packs of turkey expanded for convenience cooking.