Turkey, drumstick, roasted, skin eaten
Common food
Photo: Wikipedia
A roasted turkey drumstick, skin-on, is a hearty, savory centerpiece with a satisfyingly crisp, golden-brown skin giving way to tender, juicy dark meat. Its flavor is rich and subtly gamey, a hallmark of poultry dark meat, with the skin adding a delicious, fatty crunch. Nutritionally, it's a protein powerhouse, delivering nearly 27 grams of protein per 100 grams with zero carbohydrates.
Calorie split: 54% protein · 0% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People adore the roasted drumstick for its comforting, familiar flavor and the textural contrast between the crispy skin and succulent meat. It's a versatile staple, perfect as a standalone meal or shredded into countless dishes, and is deeply embedded in holiday traditions like American Thanksgiving.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may be a concern for those monitoring fat intake. The meat can be tough if overcooked, and the high protein content might be challenging for individuals with certain kidney conditions. To enjoy it wisely, consider removing the skin to reduce fat, pair it with high-fiber vegetables like roasted Brussels sprouts or a leafy salad to balance the meal, and ensure proper cooking with a meat thermometer to prevent dryness.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in essential minerals like selenium and phosphorus.
- Provides B vitamins, particularly niacin and B6, for energy metabolism.
- Zero carbohydrates, making it suitable for low-carb and ketogenic diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tradition of serving turkey at American Thanksgiving was popularized not by the Pilgrims, but by Sarah Josepha Hale, a magazine editor who campaigned for decades to make it a national holiday.
Full nutrition (USDA data · scales with serving)
| Water | 61.2 g |
| Energy | 203 kcal |
| Protein | 26.9 g |
| Total lipid (fat) | 10.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 27.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 202 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 442 mg |
| Zinc, Zn | 3.9 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 34.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.27 mg |
| Niacin | 4.7 mg |
| Vitamin B-6 | 0.36 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 76.0 mg |
| Vitamin B-12 | 0.79 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 5.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.43 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 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 | 0.00 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.08 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.81 g |
| Fatty acids, total monounsaturated | 3.2 g |
| MUFA 16:1 | 0.43 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.19 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.04 g |
| Cholesterol | 93.0 mg |
Amino acid profile (per 100g)
Estimated from Turkey, mechanically deboned, from turkey frames, raw — USDA does not publish this profile for Turkey.
| Tryptophan | 0.11 g |
| Threonine | 0.64 g |
| Isoleucine | 0.50 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.37 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.55 g |
| Tyrosine | 0.47 g |
| Valine | 0.54 g |
| Arginine | 0.87 g |
| Histidine | 0.50 g |
| Alanine | 0.87 g |
| Aspartic acid | 1.4 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.78 g |
| Proline | 0.65 g |
| Serine | 0.62 g |
FAQ
Is roasted turkey drumstick dark meat healthier than white meat?
Dark meat, like the drumstick, has slightly more fat and calories than white breast meat, but it's also richer in iron, zinc, and B vitamins. Both are excellent sources of protein.
How do I keep a turkey drumstick moist when roasting?
Brining the drumstick beforehand is the most effective method. You can also roast it at a moderate temperature (around 325°F/165°C) and use a meat thermometer to pull it out at 165°F (74°C) internal temperature to avoid overcooking.
Can I eat the skin?
Yes, the skin is edible and adds significant flavor and texture. However, it is high in fat and calories, so you might choose to remove it if you're watching your intake.
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 2.03 kcal/g · 53% 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: 1.69 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.