Turkey, dark meat from whole, meat and skin, with added solution, cooked, roasted
Whole food · Poultry Products
Photo: Wikipedia
This is the rich, succulent dark meat from a whole roasted turkey, including the flavorful skin. It has a tender, juicy texture with a deep, savory, and slightly gamey flavor that's more robust than white meat. Nutritionally, it's a powerhouse of protein and a good source of healthy fats, especially when the skin is eaten.
Calorie split: 51% protein · 0% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory flavor and moist, tender texture that stands up beautifully to roasting and seasonings. It's the centerpiece of holiday feasts and a versatile protein for everything from sandwiches to salads.
⚠️ Watch-outs & how to enjoy it better
The skin is high in saturated fat and calories, and the meat can be high in sodium if brined or seasoned heavily. For those monitoring fat or sodium intake, simply enjoy the meat without the skin and use herbs and spices for flavor instead of salt.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides healthy monounsaturated fats, especially in the skin.
- Rich in B vitamins like niacin (B3) and B6 for energy metabolism.
- Contains essential minerals like selenium and zinc.
- A satiating food that can help with appetite control.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The dark meat gets its color from myoglobin, a protein that stores oxygen in muscle cells, which is why it's found in the turkey's more active leg and thigh muscles.
Full nutrition (USDA data · scales with serving)
| Water | 62.7 g |
| Energy | 199 kcal |
| Energy | 835 kj |
| Protein | 25.6 g |
| Total lipid (fat) | 10.8 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 213 mg |
| Potassium, K | 232 mg |
| Sodium, Na | 206 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 30.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.32 mg |
| Niacin | 6.9 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 88.0 mg |
| Betaine | 5.8 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 16.0 ug |
| Retinol | 16.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 52.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.08 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.04 mg |
| Tocopherol, delta | 0.03 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.06 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 16.0 iu |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin D3 (cholecalciferol) | 0.40 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 | 3.1 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 | 0.04 g |
| SFA 14:0 | 0.11 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 2.1 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.81 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.9 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.37 g |
| MUFA 16:1 c | 0.36 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 3.4 g |
| MUFA 18:1 c | 3.3 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 3.1 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:2 n-6 c,c | 2.7 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.15 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.10 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.15 g |
| Fatty acids, total trans-monoenoic | 0.12 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.11 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 110 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 0.89 g |
| Isoleucine | 0.70 g |
| Leucine | 1.7 g |
| Lysine | 2.0 g |
| Methionine | 0.64 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.80 g |
| Tyrosine | 0.72 g |
| Valine | 0.80 g |
| Arginine | 1.5 g |
| Histidine | 0.66 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.4 g |
| Glycine | 1.4 g |
| Proline | 1.5 g |
| Serine | 0.99 g |
FAQ
Why is turkey dark meat darker and juicier than white meat?
Dark meat contains more myoglobin (an oxygen-storing protein) and fat, which gives it its color and keeps it moist during cooking. White meat is from less active muscles, so it's leaner and lighter in color.
Is the skin on roasted turkey healthy to eat?
The skin is flavorful but is high in saturated fat and calories. It's best enjoyed in moderation. If you want to reduce fat, you can easily remove the skin before eating.
How does the nutrition of roasted dark meat with skin compare to skinless?
Per 100g, the meat with skin has about 10.8g of fat and 199 kcal. Skinless dark meat typically has around 7g of fat and 170 kcal, making it a leaner choice while still being flavorful.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.99 kcal/g · 51% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.89 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.