Turkey breast, pre-basted, meat and skin, cooked, roasted
Whole food · Poultry Products
Photo: Wikipedia
This is lean, juicy white meat from the turkey's breast, often pre-basted for moisture and flavor. It has a mild, savory taste with a tender, slightly firm texture when roasted. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates.
💚 Why it's loved
People love it for its clean, mild flavor that acts as a perfect canvas for herbs, spices, and sauces. It's incredibly versatile for quick weeknight meals, sandwiches, and salads, and is a centerpiece of traditional holiday feasts.
⚠️ Watch-outs & how to enjoy it better
The main downside is that it can become dry and bland if overcooked, and pre-basting solutions often add significant sodium. To counteract dryness, use a meat thermometer to pull it at 165°F (74°C) and let it rest before slicing. To manage sodium, look for low-sodium basting solutions or rinse slices lightly, and pair it with potassium-rich vegetables like roasted sweet potatoes.
Key benefits
- Excellent source of lean protein for muscle maintenance
- Very low in fat, especially saturated fat
- Zero carbohydrates, suitable for low-carb diets
- Rich in B vitamins like niacin and B6 for energy metabolism
- Contains minerals like selenium and phosphorus
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single, standard 3-ounce serving of roasted turkey breast provides more than half of an adult's daily recommended intake of niacin (vitamin B3), which is essential for converting food into usable energy.
Full nutrition (scales with serving)
| Water | 70.9 g |
| Energy | 126 kcal |
| Energy | 527 kj |
| Protein | 22.2 g |
| Total lipid (fat) | 3.5 g |
| Ash | 2.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.66 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 214 mg |
| Potassium, K | 248 mg |
| Sodium, Na | 397 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 25.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.13 mg |
| Niacin | 9.1 mg |
| Pantothenic acid | 0.49 mg |
| Vitamin B-6 | 0.32 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Vitamin B-12 | 0.32 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Fatty acids, total saturated | 0.98 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.59 g |
| SFA 18:0 | 0.24 g |
| Fatty acids, total monounsaturated | 1.1 g |
| MUFA 16:1 | 0.19 g |
| MUFA 18:1 | 0.92 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 0.84 g |
| PUFA 18:2 | 0.68 g |
| PUFA 18:3 | 0.04 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 42.0 mg |
| Tryptophan | 0.25 g |
| Threonine | 0.97 g |
| Isoleucine | 1.1 g |
| Leucine | 1.7 g |
| Lysine | 2.0 g |
| Methionine | 0.62 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.87 g |
| Tyrosine | 0.84 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.67 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 0.98 g |
FAQ
What does 'pre-basted' mean?
Pre-basting means the turkey breast was injected or coated with a seasoned liquid solution (often containing broth, salt, and flavor enhancers) before packaging to help it stay moist during cooking.
How is it different from a whole turkey?
This is just the breast meat with skin, a smaller, quicker-cooking cut compared to a whole bird. It's more convenient for smaller meals and has a higher meat-to-bone ratio.
Is the skin included in the nutrition facts?
Yes, the data is for 'meat and skin.' The skin adds most of the fat content (3.46g) and calories; without it, the meat is even leaner.