Turkey, retail parts, breast, meat only, with added solution, cooked, roasted

Turkey (Meleagris gallopavo) breast refers to the large, lean muscle on the upper portion of the bird’s body. Domesticated turkeys are raised commercially across North America, Europe, and other regions, often bred specifically for rapid growth, disease resistance, and meat yield. In the context of this item, "added solution" means the turkey breast has been injected with a brine or marinade — typically water with salt and sometimes natural flavorings — before cooking and roasting. These solutions help improve the meat’s juiciness and flavor but can influence sodium content, making it important for consumers to pay attention to labels. (My Food Data) Historically, turkeys were domesticated from wild Mexican subspecies by Indigenous Americans centuries before European contact and later became a staple in North American agriculture. Today’s commercial birds are often raised in controlled environments, with careful feed and health management to maintain consistency in meat quality. There are also heritage breeds, slower‑grown turkeys valued for richer flavor and firmer texture, though they are less common in mass retail markets. Turkey breast comes in several forms: raw with no added solution, pre‑basted or brined, cooked and roasted whole or in parts, and processed (e.g., deli slices). Within these categories, consumers can find versions with varying sodium levels and added flavorings, but the core ingredient — turkey breast meat — remains a nutrient‑dense lean protein source, low in carbohydrates and saturated fat, especially when skinless. (My Food Data) Culinary traditions appreciate turkey breast for its mild flavor and versatility. In the U.S., turkey is iconic in Thanksgiving and holiday meals but also widely eaten year‑round grilled, roasted, sliced for sandwiches, or added to soups and salads. Different cultures have their own preparations, with seasonings and cooking techniques that enhance moisture and taste while preserving the lean meat’s inherent nutritional value.

The nutrition profile of 3 oz (85g) of roasted turkey breast with added solution reveals a food particularly rich in high‑quality protein and essential micronutrients, while remaining low in fat and devoid of carbohydrates. The ~23.7 g of protein per serving makes turkey breast an excellent source of complete protein, providing all nine essential amino acids needed for muscle repair, immune function, and hormone production. (My Food Data) Protein’s role in the body extends well beyond muscle building; it helps form enzymes and hormones, supports immune defenses, and maintains skin, hair, and bone integrity. In turkey breast, the amino acid profile includes substantial amounts of leucine, lysine, and tryptophan, which are essential for protein synthesis and metabolic regulation. (My Food Data) Total fat in this cut is low (~1.8 g), with a minimal portion of saturated fat (~0.36 g) and trace amounts of trans fats (~0.02 g). Saturated fat contributes to blood cholesterol levels when consumed in excess, so turkey breast’s low value is favorable for cardiovascular health. Sodium levels (~156 mg per serving) reflect both the meat’s natural mineral content and the impact of added solutions; while sodium is essential in small amounts for nerve and muscle function, consumers monitoring blood pressure may want to balance this with other low‑sodium foods. (My Food Data) Micronutrients in turkey breast are noteworthy. The meat provides vitamin B6 (37% DV) and niacin (61% DV), both central to energy metabolism and nervous system health. Selenium, at approximately 24.6 mcg per serving, is a potent antioxidant co‑factor important for thyroid function and immune defense. Phosphorus and potassium support bone health, cellular energy production, and fluid balance. In comparison to similar poultry such as chicken breast, turkey breast typically offers a similar protein‑to‑calorie ratio but can have slightly higher selenium and B‑vitamin content, making it competitive as a lean protein choice. (My Food Data) Conversely, turkey breast contains negligible carbohydrates and dietary fiber, which means pairing it with vegetables, legumes, or whole grains is useful for balanced meals. While vitamin C and vitamin K levels are minimal, the rich B‑vitamin spectrum complements metabolism and energy production pathways. Collectively, the nutrient profile underscores turkey breast’s role as a cornerstone in lean diets focusing on muscle support, weight management, and nutrient adequacy.

Source: USDA FoodData Central (FDC ID: 174514)