💎 Key Nutrients
What Is Turkey, Retail Parts, Breast, Meat and Skin, With Added Solution, Raw? Origin and Varieties
Turkey, retail parts, breast, meat and skin, with added solution, raw represents a specific category of poultry products commonly found in retail grocery stores. Turkey itself (Meleagris gallopavo) is a large bird native to North America that was domesticated by Indigenous peoples centuries before European settlement. The domesticated turkey we eat today has been bred for size and meat production, primarily in the United States, where poultry production is a major agricultural sector. Turkey breasts are typically the largest single muscle on the bird, prized for their high protein and mild flavor. What distinguishes this item in the database is the inclusion of an 'added solution'—this refers to a brine or marinade often consisting of water, salt, natural flavorings, and sometimes sugar or phosphates injected into the meat to enhance juiciness and flavor. These solutions help retain moisture during cooking but also introduce additional sodium, which may affect nutritional profiles compared with unenhanced meat. In terms of varieties, turkey breasts can be purchased whole, in halves, or as cutlets and can be either fresh or frozen. They are offered with the skin on (as in this raw product) or skinless, with skinless versions generally being lower in fat. The presence of added solutions is common in pre‑packaged wholesale and retail cuts, providing convenience for consumers and food service operations, but it also means readers should check labels for sodium content if they are monitoring salt intake. Turkey is raised on farms and processed under regulated conditions in facilities certified by the USDA Food Safety and Inspection Service. The bird’s meat has a long cultural history in American cuisine, traditionally playing a central role in holiday meals such as Thanksgiving. However, turkey at its core is a versatile lean protein that fits into modern meals year‑round, from salads and sandwiches to roasts and stir‑fries. Its adaptability across cooking methods makes it an important staple for those seeking high‑quality animal protein in diverse dietary patterns.
Nutrition Profile: A Detailed Breakdown
Understanding the nutrient composition of turkey breast with skin and added solution helps consumers make informed decisions. According to USDA FoodData Central data, a 3 oz (85 g) raw serving contains 122 calories, 17.7 g of high‑quality protein, and 5.7 g of total fat. Protein accounts for the majority of the energy, delivering essential amino acids necessary for muscle repair, immune function, and metabolic processes. Carbohydrates are negligible (<0.1 g), which aligns with poultry’s characteristic as a low‑carbohydrate food. The protein content is noteworthy: turkey provides a complete amino acid profile, including essential amino acids like lysine, leucine, and tryptophan, which are crucial for tissue maintenance and neurotransmitter synthesis. Fats in this product come primarily from the skin and the added solution. Saturated fat is modest at 1.1 g, while trace amounts of trans fats are present due to the natural fat composition. Cholesterol, at 54.4 mg per serving, is typical for white meat poultry. Micronutrients include potassium (~188 mg), which supports electrolyte balance and cardiovascular function, and iron (~0.37 mg), which plays a role in oxygen transport. Though not a high source of calcium or vitamin C, turkey contributes vitamin D (~0.26 mcg) and other minerals like phosphorus and selenium in meaningful amounts, important for bone health and antioxidant defense. Selenium in particular is a standout micronutrient in turkey meat, supporting thyroid function and immune response. This nutritional profile positions turkey breast as a nutrient‑dense choice compared with many other animal proteins. When compared to similar foods, turkey breast is leaner than many red meats and even some dark poultry cuts. For example, a 3 oz serving of cooked turkey breast generally contains slightly fewer calories and fat than the same portion of chicken thigh with skin. Turkey’s high protein‑to‑calorie ratio makes it an efficient source of muscle‑supporting protein without excessive calories. Overall, turkey breast with skin and added solution delivers a robust nutritional offering that supports diverse dietary needs, particularly when prepared in health‑conscious ways that limit the impact of added sodium from processing.
Evidence‑Based Health Benefits
Scientific understanding of how turkey meat consumption affects human health largely extrapolates from broader poultry research, as specific studies on turkey breast alone are limited. Poultry in general is a major source of lean protein in diets worldwide, and evidence suggests several potential benefits when poultry replaces higher‑fat red meats. For cardiometabolic outcomes, although the overall literature indicates mixed associations due to variability in study designs, systematic reviews suggest poultry intake is not significantly associated with increased all‑cause mortality or cardiovascular disease, unlike processed meats and red meats, where risks are more clearly elevated. This evidence comes from prospective cohort analyses involving tens of thousands of participants with long‑term follow‑up. The findings indicate no significant increase in all‑cause mortality or cardiovascular events associated with poultry intake, hinting at its relative safety compared with other meat sources in observational settings. Additionally, turkey’s high protein content supports metabolic health outcomes. Adequate protein intake has been linked to improved body composition, enhanced muscle mass, and better weight management. Proteins like those in turkey stimulate satiety hormones, which help regulate appetite and may contribute to maintaining or achieving healthy body weight. Importantly, turkey contains B vitamins such as niacin (vitamin B3), pyridoxine (B6), and cobalamin (B12), as well as minerals like selenium and zinc, which support energy metabolism, immune function, and antioxidant defense systems. These micronutrients contribute to physiologic processes ranging from DNA synthesis to neuronal communication. Though specific randomized trials assessing turkey consumption alone are scarce, substituting turkey and other lean poultry for red and processed meats aligns with dietary guidelines recommending reduced saturated fat intake. A narrative systematic review highlighted that poultry meats provide high‑quality protein and could have neutral to beneficial effects on body weight and cardiovascular risk factors when included as part of a balanced diet. While evidence strength varies from moderate to preliminary depending on the outcome and study type, the overall pattern supports turkey’s role in health‑oriented eating plans.
Potential Risks and Who Should Be Careful
While turkey breast is generally safe and nutritious for most people, there are potential risks to consider. Raw poultry products, including turkey breast, may harbor harmful bacteria such as Salmonella, Campylobacter, and Clostridium perfringens. These pathogens can cause foodborne illness if the meat is not handled or cooked properly. The CDC and USDA recommend thorough cooking to an internal temperature of 165°F and careful handling to prevent cross‑contamination in the kitchen. Raw turkey and its juices should never contact ready‑to‑eat foods, and surfaces should be sanitized to minimize risk. Individuals monitoring sodium intake should be cautious with products containing added solutions, as these can significantly increase sodium content relative to genuinely fresh, unenhanced turkey meat. High sodium intake is linked to elevated blood pressure and cardiovascular risk in susceptible populations. People with specific health conditions such as hypertension, chronic kidney disease, or heart failure may need to limit sodium and should select low‑sodium or unenhanced turkey breast. Though rare, poultry allergies do exist and can cause reactions ranging from mild symptoms like hives and gastrointestinal discomfort to more serious effects such as anaphylaxis. Anyone with a known poultry allergy should avoid turkey and seek guidance from an allergist. Finally, while turkey consumption fits many healthy dietary patterns, overconsumption of any single food—especially if prepared with high‑fat or high‑sodium methods (e.g., frying or brining with heavy salt)—can diminish overall diet quality. Balanced meal planning that includes diverse proteins, vegetables, whole grains, and healthy fats magnifies health benefits while reducing potential risk exposures.
How to Select, Store, and Prepare Turkey, Retail Parts, Breast, Meat and Skin, With Added Solution, Raw
When selecting raw turkey breast with skin and added solution at the store, choose cuts that appear fresh pink in color with minimal liquid pooling in the package. The added solution often makes the meat slightly heavier and wetter; check the label for sodium content and ingredients to make informed choices, especially if you are sodium‑sensitive. Avoid packages with torn or compromised seals, and plan to cook or freeze the meat soon after purchase. Storage is critical for both food safety and quality. In the refrigerator, raw turkey parts should be stored at 40°F (4°C) or below and used within 1–2 days to minimize bacterial growth. For longer storage, place the turkey in airtight packaging and freeze at 0°F (-18°C) or below; frozen turkey parts maintain quality for up to 9 months. After thawing, cook the turkey immediately and do not refreeze thawed raw meat. Always follow the USDA’s recommended internal cooking temperature of 165°F for poultry to ensure safety. Before cooking, remove the turkey breast from packaging on a clean surface, wash hands thoroughly, and clean utensils and surfaces that contact raw meat. Avoid rinsing raw chicken or turkey, as this can spread bacteria around the kitchen. Turkey can be prepared in a variety of ways—roasting, grilling, baking, or slow cooking. When roasting, place the breast on a rack in a roasting pan, season with herbs and spices, and roast until the thickest part reaches the recommended temperature. To preserve nutrients, avoid overcooking, which can dry out the meat and reduce the bioavailability of some vitamins. Using dry‑heat methods like roasting or grilling with minimal added fats helps maintain the lean profile while enhancing flavor. For those with added solutions, consider rinsing and patting dry before seasoning to reduce surface sodium. Pairing turkey with antioxidant‑rich vegetables and whole grains yields balanced, nutrient‑dense meals.
Best Ways to Eat Turkey, Retail Parts, Breast, Meat and Skin, With Added Solution, Raw
Turkey breast with skin and added solution, once cooked, can be incorporated into a wide range of meals that highlight its lean protein and versatility. Grilling or roasting turkey breast yields a flavorful centerpiece that pairs well with roasted vegetables and whole grains like quinoa or brown rice. Adding fresh herbs like rosemary, thyme, and garlic enhances flavor without adding excessive sodium or calories. Slicing leftover roasted turkey into salads adds protein and texture, while turkey tacos with whole‑grain tortillas and colorful toppings like avocado and salsa make for a nutritious, balanced meal. If you prefer slow cooking, turkey breast can be combined with broth, herbs, and vegetables in a slow cooker for tender meat that serves as the basis for soups and stews. This method also infuses other ingredients with savory turkey flavor while preserving nutrients due to the gentle cooking process. Turkey chili, with beans, tomatoes, and spices, is another healthful option that can be tailored to lower sodium by using low‑sodium broth and seasoning to taste. For breakfast or brunch, diced cooked turkey breast can be added to egg scrambles or omelets with spinach and peppers for a high‑protein start to your day. Sandwiches made with whole‑grain bread, lean turkey slices, leafy greens, and mustard or hummus are quick and nutritious lunch options. When cooking turkey salad, using Greek yogurt instead of mayonnaise can reduce saturated fat while adding creamy texture and extra protein.
Nutrient Absorption: What Helps and Hinders
Maximizing nutrient absorption from turkey involves pairing it with foods that enhance uptake of key vitamins and minerals. For example, vitamin C‑rich foods like bell peppers, citrus fruits, or broccoli can enhance iron absorption from turkey. Combining turkey with complex carbohydrates and healthy fats, such as sweet potatoes and olive oil, supports balanced blood sugar levels and improves satiety. Conversely, high‑phytate foods like bran cereals or excessive calcium intake at the same meal may slightly inhibit iron absorption, though this effect is generally modest. High‑fiber meals also slow digestion, which can be beneficial for glycemic control but may delay the uptake of some amino acids. Avoid pairing turkey with high‑alcohol beverages during meals, as alcohol can interfere with nutrient metabolism and protein synthesis. Cooking methods also influence nutrient retention. Gentle cooking such as roasting or poaching preserves more B vitamins and selenium compared with high‑heat frying, which can degrade heat‑sensitive nutrients. Finally, balancing turkey with a variety of fruits and vegetables ensures a broader spectrum of micronutrients beyond what turkey alone can provide.
Turkey, Retail Parts, Breast, Meat and Skin, With Added Solution, Raw for Specific Diets
Turkey breast with skin and added solution can fit into a variety of diet plans, depending on preparation and portioning. In keto and low‑carb diets, its low carbohydrate and high protein profile make it an excellent option; trim visible fat if desired to reduce total fat. For paleo diets, turkey breast is fully compatible when prepared with whole foods and unprocessed seasonings. In Whole30, turkey breast without any prohibited additives (such as sugar or carrageenan in solutions) can be included, though verifying labels is essential. For diabetic‑friendly eating plans, turkey’s minimal carbohydrates help limit post‑meal glucose spikes when paired with fiber‑rich vegetables and whole grains (for those not following low‑carb plans). In heart‑healthy diets, choose turkey breast without added sodium solutions and prepare using methods like roasting or grilling; combining with leafy greens, legumes, and healthy fats like olive oil supports cardiovascular health. Because poultry can replace red meat, which tends to be higher in saturated fat, turkey may be a strategic choice for those managing cholesterol levels, though overall diet patterns and other lifestyle factors remain crucial.
❤️ Health Benefits
Supports muscle maintenance and repair
High‑quality complete protein with essential amino acids
Evidence: ModerateMay support cardiometabolic health compared to red meats
Lower saturated fat and calorie content when substituting red meats
Evidence: PreliminaryRich in essential micronutrients
Contributes nutrients like selenium and B vitamins for metabolism and immunity
Evidence: Strong⚖️ Comparisons
Vs. Chicken breast
Turkey breast offers a similar high protein content but slightly fewer calories and fat per serving.
Vs. Red meat (beef steak)
Turkey breast is significantly lower in saturated fat and calories than typical beef cuts.
Vs. Pork loin
Turkey breast tends to be leaner with lower calories.
🧊 Storage Guide
🏠
Counter
null
❄️
Fridge
1–2 days
🧊
Freezer
Up to 9 months
⚠️ Signs of
Spoilage:
- smell: Sour or putrid odor
- visual: Grayish discoloration, Slimy texture
- texture: Sticky or tacky feel
- when to discard: Off‑odor or color change
👥 Special Considerations
elderly
Why: High‑quality protein supports sarcopenia prevention
Recommendation: Include to maintain muscle mass
athletes
Why: Provides essential amino acids for recovery
Recommendation: Use for post‑exercise protein
children
Why: Supports growth with lean protein
Recommendation: Serve appropriately sized portions
pregnancy
Why: Provides essential amino acids and micronutrients like B vitamins and selenium
Recommendation: Include cooked turkey as a protein source
breastfeeding
Why: Supports increased protein needs
Recommendation: Beneficial as part of balanced diet
🔬 Detailed Nutrition Profile (USDA)
Common Portions
1.00 breast
(1171.00g)
4.00 oz
(113.00g)
| Nutrient | Amount | Unit |
|---|---|---|
| Water | 72.7600 | g |
| Energy | 144.0000 | kcal |
| Energy | 603.0000 | kJ |
| Protein | 20.7900 | g |
| Total lipid (fat) | 6.7500 | g |
| Ash | 1.1300 | g |
| Carbohydrate, by difference | 0.0300 | g |
| Fiber, total dietary | 0.0000 | g |
| Total Sugars | 0.0100 | g |
| Sucrose | 0.0100 | g |
| Glucose | 0.0000 | g |
| Fructose | 0.0000 | g |
| Lactose | 0.0000 | g |
| Maltose | 0.0000 | g |
| Galactose | 0.0000 | g |
| Starch | 0.0100 | g |
| Calcium, Ca | 9.0000 | mg |
| Iron, Fe | 0.4300 | mg |
| Magnesium, Mg | 23.0000 | mg |
| Phosphorus, P | 171.0000 | mg |
| Potassium, K | 221.0000 | mg |
| Sodium, Na | 126.0000 | mg |
| Zinc, Zn | 1.0700 | mg |
| Copper, Cu | 0.0430 | mg |
| Manganese, Mn | 0.0050 | mg |
| Selenium, Se | 20.8000 | µg |
| Vitamin C, total ascorbic acid | 0.0000 | mg |
| Thiamin | 0.0450 | mg |
| Riboflavin | 0.1480 | mg |
| Niacin | 9.1710 | mg |
| Pantothenic acid | 0.8940 | mg |
| Vitamin B-6 | 0.7560 | mg |
| Folate, total | 7.0000 | µg |
| Folic acid | 0.0000 | µg |
| Folate, food | 7.0000 | µg |
| Folate, DFE | 7.0000 | µg |
| Choline, total | 61.0000 | mg |
| Betaine | 2.6000 | mg |
| Vitamin B-12 | 0.4000 | µg |
| Vitamin B-12, added | 0.0000 | µg |
| Vitamin A, RAE | 15.0000 | µg |
| Retinol | 15.0000 | µg |
| Carotene, beta | 0.0000 | µg |
| Carotene, alpha | 0.0000 | µg |
| Cryptoxanthin, beta | 0.0000 | µg |
| Vitamin A, IU | 50.0000 | IU |
| Lycopene | 0.0000 | µg |
| Lutein + zeaxanthin | 3.0000 | µg |
| Vitamin E (alpha-tocopherol) | 0.1000 | mg |
| Vitamin E, added | 0.0000 | mg |
| Tocopherol, beta | 0.0000 | mg |
| Tocopherol, gamma | 0.0000 | mg |
| Tocopherol, delta | 0.0000 | mg |
| Tocotrienol, alpha | 0.0000 | mg |
| Tocotrienol, beta | 0.0000 | mg |
| Tocotrienol, gamma | 0.0100 | mg |
| Tocotrienol, delta | 0.0000 | mg |
| Vitamin D (D2 + D3), International Units | 13.0000 | IU |
| Vitamin D (D2 + D3) | 0.3000 | µg |
| Vitamin D3 (cholecalciferol) | 0.3000 | µg |
| Vitamin K (phylloquinone) | 0.0000 | µg |
| Fatty acids, total saturated | 1.2400 | g |
| SFA 4:0 | 0.0000 | g |
| SFA 6:0 | 0.0000 | g |
| SFA 8:0 | 0.0010 | g |
| SFA 10:0 | 0.0030 | g |
| SFA 12:0 | 0.0150 | g |
| SFA 14:0 | 0.0430 | g |
| SFA 15:0 | 0.0070 | g |
| SFA 16:0 | 0.8340 | g |
| SFA 17:0 | 0.0120 | g |
| SFA 18:0 | 0.3140 | g |
| SFA 20:0 | 0.0050 | g |
| SFA 22:0 | 0.0040 | g |
| SFA 24:0 | 0.0010 | g |
| Fatty acids, total monounsaturated | 3.0400 | g |
| MUFA 14:1 | 0.0130 | g |
| MUFA 15:1 | 0.0000 | g |
| MUFA 16:1 | 0.2930 | g |
| MUFA 16:1 c | 0.2880 | g |
| MUFA 17:1 | 0.0130 | g |
| MUFA 18:1 | 2.6730 | g |
| MUFA 18:1 c | 2.5820 | g |
| MUFA 20:1 | 0.0410 | g |
| MUFA 22:1 | 0.0080 | g |
| MUFA 22:1 c | 0.0020 | g |
| MUFA 24:1 c | 0.0020 | g |
| Fatty acids, total polyunsaturated | 2.4700 | g |
| PUFA 18:2 | 2.1930 | g |
| PUFA 18:2 n-6 c,c | 2.1500 | g |
| PUFA 18:2 CLAs | 0.0160 | g |
| PUFA 18:3 | 0.1320 | g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.1280 | g |
| PUFA 18:3 n-6 c,c,c | 0.0040 | g |
| PUFA 18:4 | 0.0010 | g |
| PUFA 20:2 n-6 c,c | 0.0160 | g |
| PUFA 20:3 | 0.0100 | g |
| PUFA 20:3 n-3 | 0.0010 | g |
| PUFA 20:3 n-6 | 0.0090 | g |
| PUFA 20:4 | 0.0930 | g |
| PUFA 20:5 n-3 (EPA) | 0.0040 | g |
| PUFA 22:4 | 0.0190 | g |
| PUFA 22:5 n-3 (DPA) | 0.0100 | g |
| PUFA 22:6 n-3 (DHA) | 0.0070 | g |
| Fatty acids, total trans | 0.1290 | g |
| Fatty acids, total trans-monoenoic | 0.1030 | g |
| TFA 16:1 t | 0.0050 | g |
| TFA 18:1 t | 0.0910 | g |
| TFA 22:1 t | 0.0070 | g |
| TFA 18:2 t not further defined | 0.0270 | g |
| Fatty acids, total trans-polyenoic | 0.0270 | g |
| Cholesterol | 64.0000 | mg |
| Tryptophan | 0.2330 | g |
| Threonine | 0.9000 | g |
| Isoleucine | 0.7500 | g |
| Leucine | 1.6300 | g |
| Lysine | 1.9080 | g |
| Methionine | 0.5660 | g |
| Cystine | 0.1920 | g |
| Phenylalanine | 0.7320 | g |
| Tyrosine | 0.6940 | g |
| Valine | 0.8080 | g |
| Arginine | 1.3480 | g |
| Histidine | 0.6470 | g |
| Alanine | 1.2470 | g |
| Aspartic acid | 1.8850 | g |
| Glutamic acid | 2.9830 | g |
| Glycine | 1.0530 | g |
| Proline | 1.0420 | g |
| Serine | 0.8520 | g |
| Hydroxyproline | 0.1800 | g |
| Alcohol, ethyl | 0.0000 | g |
| Caffeine | 0.0000 | mg |
| Theobromine | 0.0000 | mg |
Source: USDA FoodData Central (FDC ID: 171130)
Comments
Please login to leave a comment.
No comments yet. Be the first to share!