Turkey, ground, 85% lean, 15% fat, patties, broiled

Ground turkey refers to the meat of the domestic turkey that has been finely chopped or ground, combining lean cuts of turkey meat with a specified percentage of fat. In the case of 85 % lean/15 % fat ground turkey, this denotes that 85 % of the product’s weight is lean meat and 15 % is fat. This ratio balances flavor, moisture, and nutritional content, where the fat adds juiciness and cooking tolerance without making the meat excessively high in calories or saturated fat. The broiled preparation method involves cooking the patties under high, direct heat — typically in an oven broiler or on a grill — which allows fat to drip away from the meat and yields a browned exterior while retaining internal moisture. Broiled patties are a common format for use as a protein base in meals such as sandwiches, salads, and grain bowls. The history of turkey as a domesticated bird traces back thousands of years to North America, where indigenous peoples raised and hunted wild turkeys long before European settlers arrived. The selective breeding of turkey over centuries has produced modern domestic varieties that grow quickly and yield consistent meat quality. Ground turkey as a commercial product became increasingly popular in the late 20th century as consumers sought alternatives to ground beef and pork, partly due to perceived health benefits and culinary versatility. Varieties of ground turkey include extra‑lean (e.g., 93 % lean), lean (85 %), and raw blends that may mix dark and light meat with skin to achieve the desired fat ratio. Patties made from these blends are shaped by manufacturers or home cooks and then cooked via broiling, grilling, or pan‑searing. The choice of lean percentage affects not only macronutrient values but also cooking behavior: higher fat content tends to yield juicier burgers but more calories, while higher lean content produces a drier, but leaner, product. In supermarkets and butcher counters today, ground turkey is widely available year‑round. It may be labeled as “lean,” “extra lean,” or simply “ground turkey,” with packaging often indicating the lean‑to‑fat percentage. Broiled patties are especially common in pre‑prepared food sections or can be quickly formed at home from raw ground turkey for grilling and broiling. Cultural and culinary uses vary widely, including swapping turkey patties for beef burgers in American cuisine, adding them to Mediterranean‑inspired wraps, or forming them into meatballs or kebabs for diverse global dishes. Historically grounded in North American poultry raising practices, ground turkey has become a staple protein for health‑conscious consumers and culinary innovators alike.

The nutrition profile of ground turkey (85 % lean, 15 % fat) broiled reflects its role as a high‑protein, moderate‑fat food with virtually zero carbohydrates — making it attractive for a range of eating patterns. Per 100 g cooked serving, it provides 249 kcal, driven primarily by its 16.2 g of total fat and 25.88 g of protein. This translates to about 42 % of calories from protein and 58 % from fat, illustrating a balanced but protein‑forward macro composition. The saturated fat content — about 4.13 g — is moderate compared to fattier red meats, yet still contributes to the overall fat total. In terms of micronutrients, turkey patties are a good source of selenium (35.1 µg), a trace mineral essential for thyroid and antioxidant enzyme function, often overlooked in typical dietary reporting. They also contain significant levels of niacin (vitamin B3, 6.632 mg) and vitamin B12 (1.4 µg) — key B vitamins involved in energy metabolism and nervous system health. Phosphorus (235 mg) and potassium (242 mg) further enhance the mineral profile, both supporting bone health and cellular processes. Iron (2.04 mg) and zinc (3.25 mg) provide important elements for immunity and oxygen transport. Comparatively, 85/15 ground turkey has more fat and calories than extra‑lean turkey (e.g., 93 % lean), yet still generally contains less saturated fat and fewer calories than equivalent portions of ground beef with higher fat percentages. For example, a typical 3 oz ground beef patty may exceed 250 kcal and 10 g of saturated fat, whereas ground turkey of this lean ratio usually sits lower, making turkey a preferred choice for those moderating saturated fat intake. Essential vitamins and minerals are present in moderate amounts: vitamin A is low (~97 IU), and vitamin D contribution is minimal, reflecting poultry’s intrinsic nutrient pattern. Ground turkey contains minimal carbohydrates, so no sugar, fiber, or starch contributions are present; this makes it compatible with low‑carb and ketogenic diets when paired with fiber‑rich sides to balance the meal. The amino acid profile — including leucine, isoleucine, and valine — confirms that turkey protein is “complete,” delivering all essential amino acids needed for muscle protein synthesis and maintenance. This positions ground turkey as a valuable protein source for athletes and individuals focused on body composition or metabolic health. Overall, the nutrition profile of broiled ground turkey patties positions it as a substantial source of high‑quality protein, with moderate fat and negligible carbohydrates, plus a suite of micronutrients that contribute to metabolic and immune function. Its macronutrient ratio makes it highly adaptable to varied dietary frameworks, from weight management to strength training.

Source: USDA FoodData Central (FDC ID: 174495)