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Also known as: turkey leg
Per 100g
Nutrition data source: USDA FoodData Central
Yes, it is a nutrient-dense source of high-quality protein, B vitamins, and minerals like selenium and zinc. However, because it is smoked, it can be high in sodium, so it should be consumed in moderation as part of a balanced diet.
A 100g serving provides approximately 27.9g of protein. This makes it an excellent choice for muscle repair and satiety, offering a complete amino acid profile.
Yes, it is very keto-friendly as it contains 0g of carbohydrates and a moderate amount of fat (9.8g per 100g). It is an ideal protein source for those following low-carb or ketogenic lifestyles.
Naturally, turkey is gluten-free. However, some commercial smoking processes or brines may contain additives or flavorings with gluten, so it is important to check the label if you have a gluten sensitivity.
The best way is to wrap it in foil with a splash of water or broth and heat it in the oven at 300°F (150°C) until warmed through. This creates steam that keeps the dark meat moist and tender.
It has a rich, savory, and deeply smoky flavor similar to ham but with the distinct texture of poultry. The dark meat is more succulent and flavorful than turkey breast.
When stored in an airtight container or tightly wrapped, it will stay fresh for 3 to 4 days in the refrigerator. Always check for off-smells or a slimy texture before consuming.
cooked smoked turkey drumstick is a versatile ingredient found in cuisines around the world. With 200 calories per 100g and 27.9 grams of protein, it's a nutritious addition to many dishes.
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Yes, they freeze very well. Wrap them tightly in plastic wrap and then foil, or use a vacuum sealer, to prevent freezer burn; they will maintain quality for up to 3 months.
Generally, yes. The smoking and brining process typically involves significant amounts of salt for preservation and flavor. Those on low-sodium diets should monitor their portion sizes carefully.
Absolutely. The smoked bone is excellent for flavoring soups, stews, and beans. It imparts a deep, smoky essence to the broth as it simmers, similar to a ham hock.