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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, dark meat turkey is a nutrient-dense protein source. It is particularly rich in iron and zinc, which support immune function and oxygen transport, and it contains healthy monounsaturated and polyunsaturated fats.
Raw dark meat turkey provides approximately 21.28g of high-quality complete protein per 100g. This makes it an excellent food choice for building and repairing muscle tissue.
Yes, dark meat turkey is ideal for a keto or low-carb diet. It contains nearly zero carbohydrates (0.15g per 100g) and has a higher fat content than white meat, which helps with satiety and meeting fat macros.
While white meat is slightly lower in calories and fat, dark meat contains significantly more iron, zinc, and B vitamins. The higher myoglobin content in dark meat also provides a richer flavor and more moisture during cooking.
Because dark meat has more fat and connective tissue, it is best suited for roasting, braising, or slow-cooking. Ensure it reaches an internal temperature of 165°F (74°C) to be safe while remaining juicy.
Raw turkey should be stored in the coldest part of your refrigerator and used within 1 to 2 days of purchase. If you do not plan to cook it within that timeframe, it should be frozen immediately.
Signs of spoilage include a strong, sour, or sulfur-like odor and a slimy or tacky texture on the surface. If the meat has turned a dull grey or green color, it is no longer safe to consume.
raw dark meat turkey is a versatile ingredient found in cuisines around the world. With 108 calories per 100g and 21.28 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the poultry category with complete nutrition information.
View all poultry →Discover 0 recipes featuring raw dark meat turkey with step-by-step instructions.
Browse recipes →Dark meat has a more robust, savory, and slightly gamey flavor compared to the mild taste of turkey breast. Its higher fat content gives it a silkier mouthfeel and prevents it from drying out as easily as white meat.
In its natural, unprocessed state, raw dark meat turkey is 100% gluten-free. However, if you are buying pre-marinated or injected turkey, check the label for gluten-containing additives or thickeners.
The dark color is due to high levels of myoglobin, a protein that delivers oxygen to muscles used for consistent activity, like the legs. This myoglobin is also what makes the meat a better source of dietary iron.