Roasted Turkey Thigh – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Roasted Turkey Thigh
Category: Poultry Products
Refuse: 13% (values below are for edible portion)
Serving size analysed: 314g, 1 thigh, bone removed

Intro: Turkey is a great meat for any meal, it tastes great, and more importantly you get a lot of it because they are such a large bird, so they are perfect for big family gatherings. I have heard that turkey is a much better choice compared to chicken due to how lean it is in comparison, but the figures below don’t back that up. The figure below for fat may look high at 26g, but that is due to the sheer size of the turkey though which comes in at 314g by itself which means really it only contains about 8% fat. However that is about the same as we found in chicken thighs. The breast is very lean, but while it seems to be about twice as lean as chicken, that sounds a lot but really that just means it is about 1.5% fat compared to 3%, which is not a huge difference.

The best way to cook a turkey is by deep frying it, that may raise the fat content of it slightly, but it also stops the meat from becoming too dry which can happen when people overcook it because they are worried about cooking it all the way through due to its large size.

Footnotes:

None

Source:

These nutrition facts for turkey thigh were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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