Poultry

Skin

Skin of turkey is the outer covering rich in fat and collagen—crisped for crackling or left on to baste roasting meat. Pat dry and start skin-side down or high heat for browning. Well-rendered skin is the prize; flabby skin means insufficient heat or moisture. Render in a hot oven or pan until shatteringly crisp; season with salt. Use as garnish or snack. Save the rendered fat for potatoes and greens.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CracklingFreshFriedPeeledRoastedStockZested

Traits

CollagenOuter LayerProtectiveSometimes Edible

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 360

Amount per 100 g

Total Fat 32 g
Saturated Fat 8.96 g
Trans Fat 0.1 g
Monounsaturated Fat 14.4 g
Polyunsaturated Fat 8.64 g
Cholesterol 128 mg
Sodium 65.9 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18 g
Water 45 g

Detailed nutrients

Energy 360 kcal
Water 45 g
Protein 18 g
Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
  - Omega-3 0.69 g
- Trans Fat 0.1 g
Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.72 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
Minerals 417 mg
- Major Minerals 416 mg
  - Calcium 60 mg
  - Sodium 65.9 mg
  - Potassium 290 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 128 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.72 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·

Minerals

Sodium: 65.88 · Potassium: 290 · Calcium: 60 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1800

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

1950

Retail packing standardised skin portions of turkey for home kitchens.

2000

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