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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw turkey should be used within 1 to 2 days of purchase if kept refrigerated at 40°F (4°C) or below.
Yes, you can freeze it with the skin on. Ensure it is wrapped tightly in moisture-proof freezer wrap or bags to prevent freezer burn.
Signs of spoilage include a sour or ammonia-like smell, a slimy or sticky texture, and a color change to grey or green.
No, washing raw poultry is not recommended as it can splash bacteria onto kitchen surfaces and other foods. Cooking to the correct temperature kills bacteria.
Dark meat comes from muscles used more frequently (like legs), containing more myoglobin, which results in a darker color, higher fat content, and more iron.
Dark chicken meat (thighs/legs) is the closest substitute. Duck meat or goose can also be used, though they are significantly fattier.
Yes, it is highly nutritious. While higher in calories than breast meat, it provides more essential minerals like zinc, iron, and B vitamins.
Dry the skin thoroughly, rub with a small amount of oil or butter, and start roasting at a high temperature (around 400°F/200°C) before lowering it.
raw dark turkey meat with skin is a versatile ingredient found in cuisines around the world. With 161 calories per 100g and 18.72 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 turkey meat with skin with step-by-step instructions.
Browse recipes →Yes, dark meat is ideal for slow cooking because its higher fat and connective tissue content keep it moist and tender during long cook times.
The USDA recommends a minimum internal temperature of 165°F (74°C), though many chefs prefer dark meat at 175°F (79°C) for better texture.