Poultry

Boneless Breast

Boneless roast of Turkey cooks fast and carves easily. Loses the basting effect of bone—use fat, skin, or brine. Ideal for even slices and quick service. As a boneless breast section of roast, portion for even cooking and clear labelling. Cook turkey boneless 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

Boneless 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 256

Amount per 100 g

Total Fat 14.1 g
Saturated Fat 5.64 g
Trans Fat 0.1 g
Monounsaturated Fat 5.64 g
Polyunsaturated Fat 2.83 g
Cholesterol 92.4 mg
Sodium 71.3 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 32.4 g
Water 48.5 g

Detailed nutrients

Energy 256 kcal
Water 48.5 g
Protein 32.4 g
Fat 14.1 g
- Saturated Fat 5.64 g
- Monounsaturated Fat 5.64 g
- Polyunsaturated Fat 2.83 g
  - Omega-3 0.34 g
- Trans Fat 0.1 g
Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.05 mg
- Vitamin B5 — Pantothenic Acid 1 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
Minerals 539 mg
- Major Minerals 537 mg
  - Calcium 200 mg
  - Sodium 71.3 mg
  - Potassium 266 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 92.4 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: 8.05 · vitamin-b5-pantothenic-acid: 1 · vitamin-b6: 0.49 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·

Minerals

Sodium: 71.25 · Potassium: 266 · 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 boneless breast of turkey as cookery specialised by muscle and joint.

1950

Retail packing standardised boneless breast portions of turkey for home kitchens.

2000

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