Poultry
Tip
Wing tip of Turkey is mostly skin and cartilage—best for stock, not plating. Simmer with other bones for body. As a tip section of wing, portion for even cooking and clear labelling. Cook turkey tip 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 9.92 g
- Saturated Fat 3.16 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 93.1 mg
- Sodium 69.7 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 68.7 g
- Energy 190 kcal
- Water 68.7 g
- Carbohydrates 0.96 g
- Sugars 0.48 g
- Protein 22.7 g
- Fat 9.92 g
- Saturated Fat 3.16 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.15 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 399 mg
- Major Minerals 398 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.1 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: 8.15 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Tip of Turkey: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted tip of turkey as cookery specialised by muscle and joint.
Retail packing standardised tip portions of turkey for home kitchens.
Ready-to-cook tip packs of turkey expanded for convenience cooking.