Other
turkey breast with skin.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
SERVING
CALORIES
160
PROTEIN
22g
CARBS
0g
FAT
8.0g
FIBER
0g
This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 26.4 µg of vitamin K.
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories160kcal—
Protein22g44%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat8.0g10%
Saturated fat0.93g5%
Trans fat0g—
Cholesterol81.3mg27%
Water68.4g—
MINERALS
Sodium40.5mg2%
Potassium315mg7%
Calcium14.3mg1%
Iron1.0mg6%
Magnesium22mg5%
Phosphorus182mg15%
Zinc1.3mg12%
Copper0.10mg11%
Manganese0.02mg1%
Selenium14.3µg26%
VITAMINS
Vitamin A9.0µg1%
Vitamin C0mg0%
Vitamin D0.52µg3%
Vitamin E0.57mg4%
Vitamin K26.4µg22%
Thiamin (B1)0.06mg5%
Riboflavin (B2)0.10mg8%
Niacin (B3)4.5mg28%
Pantothenic acid (B5)1.5mg31%
Vitamin B60.56mg33%
Biotin (B7)0µg0%
Folate (B9)14.7µg4%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 oz28.4g
1 lb453.6g
1 piece2268g
HEALTH BENEFITS
Why eat it.
- ✓Excellent source of high-quality, complete protein, essential for muscle growth, repair, and overall body function.
- ✓Rich in B vitamins, particularly niacin (B3) and vitamin B6, which are crucial for energy metabolism and brain health.
COOKING TIPS
In the kitchen.
- 1For a moist and flavorful result, cook with the skin on. The fat from the skin bastes the meat as it cooks and creates a crispy exterior.
- 2Always use a meat thermometer to ensure the thickest part of the breast reaches a safe internal temperature of 165°F (74°C).
- 3Consider brining the turkey breast for several hours before cooking to enhance its moisture and flavor.
- 4Let the cooked turkey breast rest for 10-15 minutes before carving to allow the juices to redistribute, ensuring a more tender and juicy result.
STORAGE
Keep it fresh.
- Refrigerate raw turkey breast immediately at 40°F (4°C) or below and cook within 1-2 days.
- For longer storage, freeze at 0°F (-18°C) in an airtight, freezer-safe package for up to 9 months for optimal quality.
- Store cooked turkey in an airtight container in the refrigerator and consume within 3-4 days.
FAQ
Frequently asked questions.
Is turkey breast with skin healthy?
Yes, turkey breast with skin is a nutrient-dense food providing high-quality protein, B vitamins, and essential minerals like selenium and zinc. While the skin adds some fat and calories, it helps retain moisture during cooking and provides a source of energy.
How much protein is in turkey breast with skin?
A 100g serving of turkey breast with skin contains approximately 21.96g of protein. This makes it an excellent source of complete protein, which is essential for muscle growth, tissue repair, and overall body function.
Is turkey breast with skin keto-friendly?
Yes, turkey breast with skin is very keto-friendly as it contains 0g of carbohydrates and a moderate amount of fat (8.04g per 100g). The fat from the skin actually makes it more suitable for keto than skinless breast by improving the macro ratio.
Is turkey breast with skin gluten-free?
Naturally, turkey breast with skin is 100% gluten-free. However, if you are buying pre-packaged or marinated turkey, always check the label for gluten-containing additives in the seasonings or brines.
How do you cook turkey breast with skin to keep it moist?
To keep it moist, roast the turkey breast with the skin on to act as a barrier against heat. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) without overcooking, and let the meat rest for 10-15 minutes before slicing.
How long does raw turkey breast last in the refrigerator?
Raw turkey breast should be stored in the coldest part of your refrigerator and used within 1 to 2 days of purchase. If you cannot cook it within that timeframe, it should be frozen to maintain safety and quality.
How can you tell if turkey breast has gone bad?
Spoiled turkey breast will typically have a sour or ammonia-like smell, a slimy or sticky texture, and may show a dull, grayish color. If any of these signs are present, the meat is no longer safe to consume and should be discarded.
