Turkey, dark meat from whole, meat and skin, with added solution, raw
Whole food · Poultry Products
Photo: Wikipedia
This is raw turkey dark meat (thigh and drumstick) with skin and a solution added for moisture and tenderness. It has a rich, robust flavor and a juicy, slightly firmer texture than white meat, thanks to its higher fat content. Nutritionally, it's a powerhouse of protein and iron, with a significant portion of its calories coming from healthy fats.
Calorie split: 42% protein · 0% carbs · 58% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory flavor and forgiving, juicy texture that stays moist even with less careful cooking. It's the go-to choice for flavorful roasts, stews, and dishes where the meat needs to hold up to long cooking times.
⚠️ Watch-outs & how to enjoy it better
The higher fat content, especially with skin, increases calorie density, which may be a concern for some diets. The added solution often contains sodium, which can be an issue for those monitoring salt intake. Tip: To manage sodium, choose 'no added solution' varieties when possible, and rinse the meat briefly before cooking. To reduce fat, simply remove the skin before or after cooking.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Rich in iron and zinc, essential minerals for immune function and energy.
- Higher in B vitamins (especially B12 and niacin) than turkey breast.
- The added solution helps lock in moisture, preventing dryness during cooking.
- Provides healthy monounsaturated fats from the skin and dark meat.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Turkey dark meat gets its color from myoglobin, a protein that stores oxygen in muscle cells. Since turkeys walk and stand a lot, their leg and thigh muscles use more oxygen, resulting in a higher myoglobin concentration and darker hue compared to the breast.
Full nutrition (USDA data · scales with serving)
| Water | 70.5 g |
| Energy | 169 kcal |
| Energy | 707 kj |
| Protein | 17.8 g |
| Total lipid (fat) | 10.8 g |
| Ash | 1.1 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 | 0.83 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 172 mg |
| Potassium, K | 202 mg |
| Sodium, Na | 161 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 19.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.22 mg |
| Niacin | 5.2 mg |
| Pantothenic acid | 0.84 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 6.0 ug |
| Folate, food | 6.0 ug |
| Choline, total | 57.2 mg |
| Betaine | 6.0 mg |
| Vitamin B-12 | 1.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 28.0 ug |
| Retinol | 28.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 93.0 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 | 20.0 iu |
| Vitamin D (D2 + D3) | 0.50 ug |
| Vitamin D3 (cholecalciferol) | 0.50 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 | 2.6 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 | 0.01 g |
| SFA 16:0 | 1.8 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.64 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.42 g |
| MUFA 16:1 c | 0.42 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 3.9 g |
| MUFA 18:1 c | 3.7 g |
| MUFA 20:1 | 0.06 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 | 3.8 g |
| PUFA 18:2 | 3.4 g |
| PUFA 18:2 n-6 c,c | 3.4 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.21 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.20 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 | 0.02 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.02 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 | 0.18 g |
| Fatty acids, total trans-monoenoic | 0.14 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.13 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 0.61 g |
| Isoleucine | 0.49 g |
| Leucine | 1.2 g |
| Lysine | 1.4 g |
| Methionine | 0.44 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.56 g |
| Tyrosine | 0.50 g |
| Valine | 0.56 g |
| Arginine | 1.0 g |
| Histidine | 0.46 g |
| Alanine | 1.00 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.3 g |
| Glycine | 0.98 g |
| Proline | 1.1 g |
| Serine | 0.69 g |
| Hydroxyproline | 0.30 g |
FAQ
What does 'with added solution' mean?
It means the turkey was injected or marinated in a saltwater solution (often containing broth, phosphates, or seasonings) to enhance moisture, tenderness, and flavor, and to increase weight. Always check the ingredient list for sodium content.
Is dark meat less healthy than white meat?
Not necessarily. While it has more fat and calories, it also offers more iron, zinc, and B vitamins. The choice depends on your dietary goals—prioritizing lean protein versus nutrient density.
How can I ensure it's cooked safely?
Use a meat thermometer. Turkey dark meat is safe and optimally juicy when it reaches an internal temperature of 175°F (79°C) at the thickest part, avoiding the bone.
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 1.69 kcal/g · 42% 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: 0.80 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.