Turkey, ground, 85% lean, 15% fat, pan-broiled crumbles

Ground turkey is a form of poultry made from finely minced turkey meat that’s been formed, cooked, and crumbled. The designation "85% lean, 15% fat" refers to the ratio of lean meat to fat before cooking, meaning 85% of the raw mixture is lean turkey muscle and 15% is fat. This particular product is typically made from a mix of dark and light turkey meat, including meat from the breast and thigh, which together produce a richer flavor and higher fat content than lean turkey breast alone. Ground turkey has been a staple in American cuisine since the mid‑20th century when turkey production became industrialized and diversified beyond whole roasted turkeys for holidays. Today, ground turkey is widely used year‑round in a broad range of dishes, from classic meatloaf and chili to tacos and lettuce wraps. Historically, turkey has origins in North America, where Indigenous peoples raised and utilized it long before European colonization. The domesticated turkey (Meleagris gallopavo) was first brought to Europe in the 16th century and over time became an important agricultural animal. Only in the last century did ground turkey become widely commercialized as food manufacturers sought leaner alternatives to beef and pork. Today, ground turkey varies in lean‑to‑fat ratio, typically ranging from very lean (99% lean) to regular (around 85% lean), giving cooks options for both flavor and nutritional goals. The processing of ground turkey involves grinding whole muscle cuts, and sometimes skin, which contributes to the fat content. The meat is then formed into crumbles or patties and pan broiled, which renders some of the fat and concentrates other nutrients. This preparation method results in a crumbly cooked product ideal for versatile culinary uses. Because ground turkey’s nutritional profile can vary significantly by lean percentage and cooking method, it’s important for consumers to read labels and choose appropriately for their dietary needs. Pan broiling, as used for this product, is one of the healthier cooking methods because it allows excess fat to drain away from the meat. In summary, this 85/15 ground turkey product is a flavorful, moderate‑fat protein source used widely in global home cooking and restaurant menus. Its origin reflects centuries of poultry domestication and the modern pursuit of healthier red meat alternatives. Chefs and home cooks alike value its adaptability, from global spice blends to simple weekday meal prep, making it an enduring ingredient in balanced diets.

The nutritional profile of ground turkey with an 85% lean/15% fat ratio is defined by a high protein content coupled with moderate fat levels. According to USDA data per 100 g cooked, this product provides 25.11 g of protein, making it a robust source of essential amino acids needed for tissue repair, immune function, and enzyme production. Protein constitutes roughly 39% of the total calorie content in this cooked product, and the amino acid spectrum includes significant amounts of leucine, lysine, and valine — all key for muscle protein synthesis. Total energy comes to 258 kcal per 100 g, with fat contributing the majority of calories. Of the 17.45 g of total fat, about 4.572 g is saturated fat, which is moderately high relative to leaner poultry but still lower than many ground beef products with similar lean percentages. Trans fats are present at 0.243 g, a minor amount but worth noting for individuals tracking minute fat components. With zero carbohydrates, this ground turkey is effectively carb‑free, making it highly compatible with low‑carbohydrate and ketogenic diets. The cholesterol content at 106 mg per 100 g contributes to overall nutrient intake important for hormone synthesis and cell structure but may be a concern for those on strict cholesterol‑management diets. Micronutrient analysis reveals that this turkey crumbles supply essential minerals and vitamins. Potassium (276 mg) supports electrolyte balance and nerve function, while iron (1.98 mg) contributes to oxygen transport, valuable particularly for individuals at risk of iron deficiency. Calcium (49 mg) is present in modest amounts, supporting bone health in conjunction with other sources in the diet. Among vitamins, the B‑vitamin profile is notable: niacin (7.72 mg) aids in energy metabolism, vitamin B12 (1.6 µg) supports nerve and blood cell health, and riboflavin (0.26 mg) promotes cellular energy transformation. Trace amounts of vitamin D (0.2 µg) are also present, although this is not a primary source compared to fortified foods or sun exposure. Comparatively, ground turkey at 85/15 retains more fat and calories than leaner poultry like turkey breast (99% lean) but offers a richer nutrient profile than some other proteins of similar caloric density. When comparing to ground beef of similar lean/fat ratios, turkey generally provides similar protein with lower saturated fat, making it a strategic choice for consumers targeting heart‑healthy diets. Combining these detailed figures allows individuals to tailor ground turkey’s inclusion in meals based on nutrition goals — whether weight loss, active lifestyles, or heart health prioritization.

Source: USDA FoodData Central (FDC ID: 174494)