Poultry
Flat
Wing flat (wingette) of Turkey has two slender bones and lots of skin—favourite for hot wings. Render fat well so skin shatters. As a flat section of wing, portion for even cooking and clear labelling. Cook turkey flat 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 9.91 g
- Saturated Fat 3.15 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.21 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 88.3 mg
- Sodium 65.9 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 62.9 g
- Energy 180 kcal
- Water 62.9 g
- Carbohydrates 1.02 g
- Sugars 0.48 g
- Protein 22.7 g
- Fat 9.91 g
- Saturated Fat 3.15 g
- Monounsaturated Fat 4.21 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.48 mg
- Vitamin B5 — Pantothenic Acid 0.93 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 389 mg
- Major Minerals 388 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.48 · vitamin-b5-pantothenic-acid: 0.93 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Flat of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted flat of turkey as cookery specialised by muscle and joint.
Retail packing standardised flat portions of turkey for home kitchens.
Ready-to-cook flat packs of turkey expanded for convenience cooking.