Turkey, retail parts, thigh, meat and skin, cooked, roasted

Turkey thigh is the dark meat portion of the domesticated turkey (Meleagris gallopavo), a bird native to North America that was domesticated centuries ago and is now raised globally for meat production. Unlike the lean breast, turkey thighs come from the leg section, featuring a mix of muscle tissue and connective fibers that provide a deeper flavor and darker color due to higher myoglobin content — the red‑pigment protein that stores oxygen in muscle. The term "retail parts" signifies that this cut is sold for direct consumer use, often including both meat and skin, which contributes to richer flavor and higher fat content compared to skinless cuts like turkey breast. (营养数据列表) Turkey variety principally depends on farming practices and breed. Commercial turkeys such as Broad Breasted White are bred to maximize meat yield, including both breast and thigh muscle, and are often raised under controlled, conventional conditions. Organic and free‑range turkeys, by contrast, have greater access to outdoor foraging and may exhibit slightly different nutritional profiles — for instance, variations in fat composition and micronutrient levels due to diet differences. Historically, turkey played an important role in Indigenous cuisines across what is now the United States and Mexico long before European colonization. The Pilgrims adopted turkey as a centerpiece protein for celebratory meals, including what became known as Thanksgiving dinner. Over time, turkey farming evolved into modern large‑scale poultry operations, delivering consistent quality, safety, and supply year‑round. Turkey thigh is celebrated in many cultures for its richer flavor relative to white meat and is featured in braises, roasts, stews, and holiday spreads. Its versatility makes it popular in both home kitchens and restaurant menus. Turkey thighs are often classified based on preparation and presentation — for example, bone‑in versus boneless, with skin versus skinless, fresh versus frozen, or marinated versus plain. Each variation slightly changes its flavor, cooking time, and nutritional content. Regardless of preparation, turkey thigh remains a nutrient‑rich source of high‑quality protein and essential micronutrients that supports balanced diets globally.

The nutritional profile of roasted turkey thigh with skin is characterized by a strong protein presence balanced with moderate fat and minimal carbohydrate content. Per 100g cooked roasted serving, turkey thigh supplies ≈23.95g of protein, providing roughly 48% of the Daily Value (DV) for an average adult based on a 2,000‑kcal diet. Protein in turkey contains all nine essential amino acids, making it a complete protein source. This includes notable amounts of leucine, lysine, and tryptophan, which play critical roles in muscle synthesis, immune regulation, and neurotransmitter production. (营养数据列表) Fat content, at approximately 9.5g per 100g, includes a mix of saturated (≈2.96g), monounsaturated, and polyunsaturated fats. Saturated fat contributes to texture and flavor, but in reasonable portions, it is compatible with balanced dietary patterns. The skin significantly contributes to fat content; removing it lowers total fat and calories while preserving protein value. Cholesterol, at 116mg per 100g, is higher than that in comparable lean meats, which is why portion control matters for individuals monitoring blood lipid levels. (营养数据列表) Micronutrient density is a standout feature of turkey thigh. It provides selenium (~27.3µg) — an antioxidant trace mineral that supports thyroid function and immune health — in amounts that contribute ~50% DV per 100g. B vitamins, including niacin (~6.446mg) and vitamin B12 (~1.67µg), support energy metabolism and neurological function. Potassium (~273mg) and phosphorus (~187mg) assist fluid balance, bone health, and cellular processes. Iron (~1.5mg) and zinc (~3.0mg) facilitate oxygen transport and immune responses, respectively. (营养数据列表) When comparing turkey thigh to similar poultry cuts, it has a higher fat content than skinless turkey breast but offers more iron and zinc, which dark meat naturally contains. Compared to chicken thigh, turkey thigh has slightly more protein per gram and similar micronutrient profiles, although variations occur based on cooking method and whether skin is included. Overall, turkey thigh with skin is nutrient‑dense, providing a broad array of macro and micronutrients essential for health when consumed as part of a balanced diet.

Source: USDA FoodData Central (FDC ID: 171137)