Turkey, whole, dark meat, meat and skin, cooked, roasted

Turkey meat comes from the domesticated turkey (Meleagris gallopavo), a large bird native to North America that has been domesticated for centuries and is now raised worldwide for its meat and eggs. Turkey dark meat specifically refers to the leg and thigh muscles, which have a darker pigment than breast meat due to a higher concentration of myoglobin. Dark meat tends to be juicier and more flavorful than light meat because of its slightly higher fat content. Historically, turkeys were first domesticated by indigenous peoples in Mexico around 800 BC and later introduced to Europe in the 16th century following Spanish colonization. Today, turkey is a centerpiece of various cultural feasts, especially Thanksgiving and Christmas in the United States and Canada, but it’s consumed year‑round in many forms such as roasted, smoked, grilled, or stewed. Dark turkey meat with skin, as in this database entry, includes both the muscle and the outer skin layer, which contributes additional fat and flavor. When roasted properly, turkey dark meat remains moist and tender. The USDA categorizes this item under poultry products and assigns it a unique FoodData Central ID (171489), ensuring standardized nutrient data for researchers, dietitians, and consumers alike. Compared to white meat cuts like turkey breast, dark meat contains slightly more calories and fat but also offers higher amounts of minerals like iron and zinc, which are essential for functions such as oxygen transport and immune defense.

Turkey, whole, dark meat, meat and skin, cooked, roasted, is a nutrient‑dense food providing a balanced mix of macros and micronutrients tailored to support many body functions. In a 100 g cooked portion, this turkey delivers 206 calories, with ~27 g of high‑quality protein essential for muscle repair, immune function and hormone synthesis. Protein quality in turkey is high; it contains all nine essential amino acids such as lysine and leucine, vital for muscle protein synthesis and nitrogen balance. Most calories come from protein and fat, while carbohydrates remain negligible (<1 g), making this cut suitable for low‑carb and ketogenic eating patterns. The total fat content (9.95 g) includes both monounsaturated and polyunsaturated fats, which contribute to energy and support fat‑soluble nutrient absorption, but also contains saturated fats (~2.9 g), important to note for heart‑health mindful diets. Turkey is a rich source of micronutrients as well; it provides selenium (~30.2 µg per 100 g), a trace mineral critical for antioxidant defense and thyroid function. It also contains zinc (3.35 mg), which plays a role in immune response and DNA synthesis, as well as iron (1.45 mg), essential for hemoglobin formation and oxygen transport. Potassium is abundant (228 mg), which supports electrolyte balance and normal muscle and nerve function. B‑vitamins are well represented: niacin (~7.1 mg), B6 (~0.43 mg) and B12 (~1.66 µg) support energy metabolism, neurological function and red blood cell production. Fat‑soluble vitamins like vitamin D are present in smaller amounts (~0.4 µg), but still contribute to overall intake, especially when sunlight exposure is limited. Cholesterol content (~134 mg) is typical for animal products and should be considered in context of overall dietary patterns. Compared to leaner cuts such as turkey breast, dark meat with skin offers slightly higher fat and calorie content, but also richer flavor and a broader micronutrient spectrum. For comparison, a similar 85 g serving of cooked turkey dark meat contains roughly 175 calories, 23 g of protein and about 8.5 g of fat, illustrating how portion size affects nutrient intake and dietary planning.

Source: USDA FoodData Central (FDC ID: 171489)