Turkey, back, from whole bird, meat and skin, with added solution, raw
Whole food · Poultry Products
Photo: Wikipedia
This is raw turkey back meat with skin, taken from a whole bird and often enhanced with a solution for moisture. It has a mild, subtly sweet poultry flavor and a tender, slightly chewy texture that becomes succulent when cooked. Nutritionally, it's a high-protein, low-carb cut with a significant portion of its calories coming from fat, primarily in the skin.
Calorie split: 33% protein · 0% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People love its rich, savory flavor that serves as a perfect canvas for marinades and seasonings, and its versatility makes it a staple in everything from roasts to stews. It's a traditional centerpiece for holiday meals, particularly in North American and European cuisines.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may concern those monitoring fat intake. The 'added solution' can sometimes mean higher sodium levels. To counteract, you can remove the skin before eating to reduce fat, and rinse or soak the meat briefly to help reduce surface sodium before cooking.
Key benefits
- Excellent source of lean protein for muscle maintenance.
- Very low in carbohydrates and sugars.
- Contains essential B vitamins like niacin and B6.
- Provides minerals such as selenium and phosphorus.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'added solution' is often a mixture of water, salt, and sometimes phosphates or flavorings, injected to increase juiciness and yield, a process known as 'plumping' or 'enhancing.'
Full nutrition (USDA data · scales with serving)
| Water | 66.9 g |
| Energy | 206 kcal |
| Energy | 864 kj |
| Protein | 16.9 g |
| Total lipid (fat) | 15.4 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.15 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.10 g |
| Sucrose | 0.10 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.05 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.78 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 159 mg |
| Potassium, K | 185 mg |
| Sodium, Na | 157 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 18.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.19 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 0.78 mg |
| Vitamin B-6 | 0.33 mg |
| Folate, total | 5.0 ug |
| Folate, food | 5.0 ug |
| Choline, total | 53.3 mg |
| Betaine | 5.3 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 38.0 ug |
| Retinol | 38.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 126 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.11 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.03 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.02 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 24.0 iu |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin D3 (cholecalciferol) | 0.60 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 | 2.7 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 | 0.10 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.9 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.66 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 7.1 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.69 g |
| MUFA 16:1 c | 0.68 g |
| MUFA 17:1 | 0.03 g |
| MUFA 18:1 | 6.3 g |
| MUFA 18:1 c | 6.0 g |
| MUFA 20:1 | 0.10 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 | 5.6 g |
| PUFA 18:2 | 5.1 g |
| PUFA 18:2 n-6 c,c | 5.0 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.31 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.30 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 | 0.03 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.11 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 | 0.29 g |
| Fatty acids, total trans-monoenoic | 0.22 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.21 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.06 g |
| Fatty acids, total trans-polyenoic | 0.06 g |
| Cholesterol | 84.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.16 g |
| Threonine | 0.55 g |
| Isoleucine | 0.44 g |
| Leucine | 1.1 g |
| Lysine | 1.3 g |
| Methionine | 0.40 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.45 g |
| Valine | 0.52 g |
| Arginine | 0.98 g |
| Histidine | 0.41 g |
| Alanine | 0.97 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 1.1 g |
| Proline | 1.1 g |
| Serine | 0.64 g |
| Hydroxyproline | 0.41 g |
FAQ
What's the difference between turkey back and turkey breast?
Turkey back meat is darker, more flavorful, and fattier than the lean, mild white meat of the breast. It's ideal for slow-cooking methods that break down connective tissue.
Is the 'added solution' safe?
Yes, these solutions are FDA-approved and used to enhance moisture and flavor. If you need to limit sodium, look for 'no solution added' or 'all-natural' labels, or rinse the meat.
What's the best way to cook it?
Due to its higher fat content and connective tissue, it excels in slow-cooking methods like braising, stewing, or making stock, which render the fat and tenderize the meat.
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 2.06 kcal/g · 33% calories from protein · 0.0 g fiber · 0.1 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: 0.85 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.