Turkey, whole, skin (light and dark), roasted
Whole food · Poultry Products
Photo: Wikipedia
This is the succulent, golden-brown skin of a whole roasted turkey, a prized delicacy that crisps beautifully while basting the meat beneath. It offers a rich, savory flavor with a satisfying textural contrast—crispy on the outside, tender and gelatinous underneath. Nutritionally, it's a dense source of fat and protein, with virtually no carbohydrates.
💚 Why it's loved
People adore it for its incredible savory depth and the textural masterpiece of a perfectly rendered, crackling skin. It's the flavorful centerpiece of celebratory meals, embodying comfort and tradition.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie density can be a concern for those monitoring intake, and the skin can be very high in sodium if heavily seasoned. To enjoy it mindfully, practice portion control, pair it with fiber-rich vegetables, and consider removing the skin from your personal serving if fat intake is a primary concern.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Provides significant energy from its high fat content
- Contains B vitamins like niacin and B6 for metabolism
- Rich in minerals such as selenium and zinc
- The rendered fat can be used for flavorful cooking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tradition of serving turkey at Thanksgiving became widespread in the U.S. partly due to a successful marketing campaign by turkey producers in the mid-20th century, not just because it was a historical staple.
Full nutrition (scales with serving)
| Water | 34.9 g |
| Energy | 459 kcal |
| Energy | 1920 kj |
| Protein | 23.9 g |
| Total lipid (fat) | 39.3 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.57 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 33.0 mg |
| Phosphorus, P | 233 mg |
| Potassium, K | 242 mg |
| Sodium, Na | 116 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 21.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.29 mg |
| Niacin | 10.2 mg |
| Pantothenic acid | 0.92 mg |
| Vitamin B-6 | 0.38 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 73.8 mg |
| Betaine | 3.8 mg |
| Vitamin B-12 | 1.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 79.0 ug |
| Retinol | 79.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 262 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.15 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.07 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.08 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 54.0 iu |
| Vitamin D (D2 + D3) | 1.4 ug |
| Vitamin D3 (cholecalciferol) | 1.4 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 11.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.42 g |
| SFA 15:0 | 0.06 g |
| SFA 16:0 | 7.9 g |
| SFA 17:0 | 0.11 g |
| SFA 18:0 | 2.7 g |
| SFA 20:0 | 0.04 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 15.1 g |
| MUFA 14:1 | 0.06 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 1.5 g |
| MUFA 16:1 c | 1.5 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 13.2 g |
| MUFA 18:1 c | 12.8 g |
| MUFA 20:1 | 0.20 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 11.9 g |
| PUFA 18:2 | 10.8 g |
| PUFA 18:2 n-6 c,c | 10.6 g |
| PUFA 18:2 CLAs | 0.08 g |
| PUFA 18:3 | 0.68 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.66 g |
| PUFA 18:3 n-6 c,c,c | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.06 g |
| PUFA 20:3 | 0.05 g |
| PUFA 20:3 n-3 | 0.01 g |
| PUFA 20:3 n-6 | 0.04 g |
| PUFA 20:4 | 0.19 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.04 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.57 g |
| Fatty acids, total trans-monoenoic | 0.44 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.41 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.13 g |
| Fatty acids, total trans-polyenoic | 0.13 g |
| Cholesterol | 177 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.12 g |
| Threonine | 0.54 g |
| Isoleucine | 0.46 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.40 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.60 g |
| Tyrosine | 0.42 g |
| Valine | 0.66 g |
| Arginine | 1.5 g |
| Histidine | 0.40 g |
| Alanine | 1.6 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.4 g |
| Glycine | 3.1 g |
| Proline | 2.2 g |
| Serine | 0.78 g |
FAQ
How do I get the skin extra crispy?
Pat the skin completely dry before roasting, rub it with a little baking powder or cornstarch, and ensure it's exposed to direct heat, often by roasting uncovered at a high temperature for the final portion of cooking.
Is the skin mostly fat?
Yes, the skin is primarily composed of fat and connective tissue. A 100g serving contains about 39g of fat, which is why it's so flavorful and calorie-dense compared to the lean breast meat.
Can I eat the skin if I'm on a low-carb diet?
Absolutely. With virtually zero carbs, roasted turkey skin is a popular and flavorful choice for low-carb and ketogenic diets, providing fat and protein for satiety.