Poultry
Inner
Inner thigh of Turkey is the more tender medial muscle—good for quick cook after trimming. Milder than outer thigh on some birds. As a inner section of thigh, portion for even cooking and clear labelling. Cook turkey inner 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 9.67 g
- Saturated Fat 3.08 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.05 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 86.8 mg
- Sodium 72.1 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 63 g
- Energy 178 kcal
- Water 63 g
- Carbohydrates 1.04 g
- Sugars 0.49 g
- Protein 23.1 g
- Fat 9.67 g
- Saturated Fat 3.08 g
- Monounsaturated Fat 4.05 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.33 mg
- Vitamin B5 — Pantothenic Acid 0.91 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.8 µg
- Minerals 344 mg
- Major Minerals 342 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 86.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.33 · vitamin-b5-pantothenic-acid: 0.91 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.8 ·
Minerals
Inner of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted inner of turkey as cookery specialised by muscle and joint.
Retail packing standardised inner portions of turkey for home kitchens.
Ready-to-cook inner packs of turkey expanded for convenience cooking.