Turkey thigh, pre-basted, meat and skin, cooked, roasted
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 7% | |
| Riboflavin | 0.3 MG | 20% | |
| Niacin | 2.4 MG | 15% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 6 UG | 2% | |
| Vitamin B-12 | 0.2 UG | 10% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 8 MG | 1% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 171 MG | 14% | |
| Potassium, K | 241 MG | 5% | |
| Sodium, Na | 437 MG | 19% | |
| Zinc, Zn | 4.1 MG | 37% | |
| Copper, Cu | 0.1 MG | 15% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 27.9 UG | 51% |
Nutrition Highlights
- Good source of protein with 18.8g per 100g.
- Good source of Zinc, Zn (37% DV).
- Rich source of Selenium, Se (51% of Daily Value per 100g).
- Good source of Riboflavin (20% DV).
About Turkey thigh, pre-basted, meat and skin, cooked, roasted
This dark meat cut from the lower part of the bird is prized for its rich flavor and moist texture. Unlike the leaner breast, it contains more intramuscular fat, which keeps it juicy during cooking and contributes to its deeper taste. The pre-basting process means it's often injected with a solution of broth, salt, and sometimes butter or oil, enhancing both moisture and flavor while slightly increasing the sodium content.
Nutritionally, it delivers a solid protein punch with minimal carbohydrates, making it a good fit for low-carb and high-protein diets. The fat content is moderate and comes primarily from the skin and natural marbling, so removing the skin before eating can reduce fat intake without sacrificing too much flavor. It's also a source of B vitamins, particularly niacin and B6, as well as minerals like selenium and zinc, which support metabolism and immune function.
In the kitchen, it's commonly roasted whole or in parts, often with herbs, garlic, or citrus to complement its robust taste. It's also excellent for slow-cooking, braising, or smoking, where the fat helps keep the meat tender over long cooking times. Because of its moisture and flavor, it's a favorite for holiday meals and hearty everyday dishes alike, whether served sliced with gravy or shredded into soups and stews.
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