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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
189
KCAL / 100G
Carbs
0g
· 0%
Protein
28.9g
· 63%
Fat
7.4g
· 37%
Fiber
0g
Vitamins
B3
10.1mg · 63% DV
B6
0.53mg · 31% DV
B5
0.94mg · 19% DV
B2
0.22mg · 17% DV
Minerals
Selenium
27.1µg · 49% DV
Phosphorus
223mg · 32% DV
Zinc
2mg · 18% DV
Magnesium
28mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
2.5g
POLYUNSATURATED
1.8g
Omega 6:3 ratio 20.4:1
Above the ideal 4:1 (20.4:1).
Turkey, especially the breast, dries out easily when overcooked. Use moderate heat, rest the meat before slicing, and remove it from the oven once it reaches a safe internal temperature.
Cooked turkey generally keeps for 3 to 4 days when cooled promptly and stored in a shallow, covered container in the refrigerator. Do not save turkey that has been left at room temperature for more than two hours.
Yes. Divide it into portions and freeze it in airtight packaging for easier use later. Thaw it in the refrigerator rather than on the counter, and avoid repeatedly thawing and refreezing it.
Turkey thigh is usually darker, richer, and more forgiving because it contains more fat and connective tissue. Breast meat has a milder flavor but can become dry if it is cooked too long.
Roasted vegetables, leafy salads, yogurt-based sauces, and legume side dishes pair well with turkey. Citrus, mustard, sage, thyme, and rosemary add flavor without masking the meat.
Roasted turkey can fit well into a post-workout meal because it provides substantial protein. After long or intense training, pair it with a carbohydrate food such as potatoes, rice, grains, or fruit to support recovery.
For most people, a moderate portion is fine in the evening. Very large servings, skin-on turkey, rich gravy, or creamy sauces may worsen reflux or indigestion in people who are sensitive to them.
Not necessarily; this claim is often overstated. Approved livestock medicines are regulated for residue limits, while safe handling, proper cooking, and buying from a reputable source remain important.
People with a poultry allergy should avoid it. Those following medically prescribed protein, phosphorus, or sodium restrictions should consider their individual plan, particularly when the turkey is brined, heavily seasoned, or served with salty gravy.
No. Smoke, marinades, and natural meat pigments can leave turkey slightly pink even when it is fully cooked. Use a food thermometer and safe cooking temperatures rather than color alone to judge doneness.
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Nutrition data compiled from USDA FoodData Central and scientific sources.