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Also known as: raw dark turkey, uncooked dark turkey
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, dark turkey meat is a nutrient-dense protein source rich in iron, zinc, and B vitamins. While the skin adds fat and calories, it provides essential minerals and high-quality protein that supports immune function and muscle repair.
A 100g serving contains approximately 169 calories and 17.84g of protein. It is a high-protein food with about 10.83g of fat, making it more caloric than skinless white meat but very satiating.
Yes, dark turkey meat with skin is excellent for a keto or low-carb diet. With only 0.15g of carbs and a higher fat content (10.83g per 100g), it fits well within the macronutrient ratios required for ketosis.
It is a great source of selenium, an antioxidant that protects cells, and B vitamins like niacin and B6 for energy metabolism. It also contains more iron and zinc than white meat, which are vital for red blood cell production and immune health.
Dark meat is more forgiving than white meat due to its higher fat content. Roasting or braising until the internal temperature reaches 165°F (74°C) ensures the skin gets crispy while the meat stays juicy.
Dark turkey meat has a richer, more savory, and slightly more intense flavor compared to the mild taste of white meat. The presence of skin adds a salty, crispy texture and extra moisture when rendered during cooking.
Raw turkey should be stored in the coldest part of the 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 to maintain quality and safety.
raw dark turkey meat with skin is a versatile ingredient found in cuisines around the world. With 169 calories per 100g and 17.84 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Spoiled turkey will have a sour or ammonia-like odor and a slimy or tacky texture on the surface. Additionally, if the meat has turned a dull grey or greenish color, it should be discarded immediately.
In its raw, natural state, dark turkey meat with skin is naturally gluten-free. However, always check labels if the meat has been pre-marinated or injected with basting solutions, as those additives may contain gluten.
The darker color comes from a higher concentration of myoglobin, a protein that delivers oxygen to muscles. Since turkeys use their legs (dark meat) more frequently for standing and walking, those muscles require more oxygen and thus contain more myoglobin.