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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, turkey legs are a nutrient-dense source of high-quality protein and essential minerals. While they contain more fat than turkey breast, they are richer in iron, zinc, and B vitamins, which support energy metabolism and immune health.
A 100g serving of raw turkey leg provides approximately 144 calories and 19.2g of protein. It contains 0g of carbohydrates and about 7.5g of fat, making it a high-protein, moderate-fat poultry option.
Turkey legs can be part of a weight loss diet because they are high in protein, which promotes satiety and helps maintain muscle mass. To minimize calorie intake, consider removing the skin before eating, as much of the fat is stored there.
Yes, turkey legs are excellent for keto and low-carb diets because they contain zero carbohydrates. The higher fat content in the dark meat compared to the breast also helps meet the fat macros required for a ketogenic lifestyle.
Raw turkey legs are naturally gluten-free. However, if you are buying pre-marinated or seasoned legs, check the ingredient label for hidden gluten in thickeners, soy sauce, or spice blends.
Because turkey legs contain more connective tissue than breast meat, they benefit from slow-cooking methods like roasting, braising, or smoking. Always cook until the internal temperature reaches a safe 165°F (74°C).
Turkey leg meat is 'dark meat,' which has a more intense, savory flavor and a moister texture than white meat. It is richer and more succulent due to the higher fat and myoglobin content in the leg muscles.
raw turkey leg is a versatile ingredient found in cuisines around the world. With 144 calories per 100g and 19.2 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 turkey leg with step-by-step instructions.
Browse recipes →Raw turkey legs should be stored in the coldest part of the refrigerator and used within 1 to 2 days of purchase. For longer storage, wrap them tightly in foil or freezer bags and freeze them for up to 9 months.
Signs of spoilage include a sour or off-putting odor, a slimy or sticky texture on the surface of the meat, and a change in color from pinkish-beige to grey or green. If any of these signs are present, discard the meat.
No, health organizations recommend against washing raw poultry. Rinsing the meat can splash bacteria onto your sink, countertops, and other kitchen surfaces; cooking the meat to the proper internal temperature is the only way to kill harmful bacteria.