Braised Turkey Backs
Braised Turkey Backs is a hearty, slow-cooked dish where turkey back sections are simmered until tender in a flavorful liquid. The typical ingredients include the turkey backs themselves, a mirepoix of onions, carrots, and celery, along with broth, herbs like thyme and rosemary, and often tomatoes or wine. This dish is a classic example of comfort food found in various forms across American home cooking, particularly in Southern and rural cuisines.
🍽️ Nutrition at a glance
This dish is primarily high in protein and fat, with minimal carbohydrates unless served with starchy sides. It is a good source of B vitamins (especially niacin and B6), selenium, and phosphorus from the turkey, with additional minerals from the vegetables. A typical serving (about 1 cup with meat and sauce) contains roughly 300-400 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Phosphorus | 320 mg |
| Selenium | 35 mcg |
| Niacin (B3) | 6 mg |
| Vitamin B6 | 0.5 mg |
| Iron | 2.5 mg |
| Zinc | 4 mg |
| Vitamin B12 | 1.5 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, braising turkey backs is a prime example of nose-to-tail eating, utilizing a less popular but flavorful and economical cut of the bird. Nutritionally, the slow-braising process helps break down connective tissue into gelatin, which can aid in digestion and gives the broth a rich, satisfying mouthfeel.
