Turkey, drumstick, roasted, skin not eaten
Common food
Photo: Wikipedia
A roasted turkey drumstick, with its savory, juicy meat and firm texture, is a lean protein powerhouse. Stripped of its skin, it delivers a clean, satisfying flavor profile that's both comforting and nourishing. Its standout nutritional feature is its exceptional protein-to-calorie ratio, making it a staple for muscle maintenance and satiety.
💚 Why it's loved
People adore it for its hearty, familiar flavor that anchors holiday feasts and everyday meals alike. Its versatility allows it to be seasoned simply or transformed into global cuisines, making it a beloved canvas for culinary creativity.
⚠️ Watch-outs & how to enjoy it better
The lean meat can become dry if overcooked, which is a common pitfall. Those monitoring sodium intake should be cautious, as pre-brined or seasoned drumsticks can be high in salt. To counteract dryness, use a meat thermometer, brine before cooking, or shred the meat into sauces or stews where moisture is retained.
Key benefits
- Excellent source of high-quality protein for muscle repair and growth
- Very low in fat and carbohydrates, especially without skin
- Rich in B vitamins like niacin (B3) and B6 for energy metabolism
- Good source of selenium, an important antioxidant mineral
- Promotes satiety, aiding in weight management
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single roasted turkey drumstick can provide over 50% of the daily recommended intake of niacin (vitamin B3), a nutrient crucial for converting food into usable energy.
Full nutrition (scales with serving)
| Water | 67.0 g |
| Energy | 144 kcal |
| Protein | 28.5 g |
| Total lipid (fat) | 3.4 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.82 mg |
| Magnesium, Mg | 29.0 mg |
| Phosphorus, P | 221 mg |
| Potassium, K | 240 mg |
| Sodium, Na | 455 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 30.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.25 mg |
| Niacin | 10.0 mg |
| Vitamin B-6 | 0.68 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 98.6 mg |
| Vitamin B-12 | 1.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 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) | 0.06 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 1.00 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 | 0.01 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.64 g |
| SFA 18:0 | 0.29 g |
| Fatty acids, total monounsaturated | 1.1 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 0.98 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.91 g |
| PUFA 18:2 | 0.77 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 88.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How do I keep a roasted turkey drumstick from drying out?
Brining the drumstick in salt water for a few hours before cooking helps it retain moisture. Roasting at a moderate temperature (around 325°F/165°C) and using a meat thermometer to pull it out at 165°F (74°C) internal temperature is key. Letting it rest for 10 minutes after cooking also allows juices to redistribute.
Is turkey drumstick meat considered red or white meat?
Turkey is classified as poultry, and its meat is typically considered white meat. However, the dark meat from the legs and wings, like the drumstick, has a slightly higher myoglobin content than the breast, giving it a richer flavor and a bit more iron.
Can I eat the skin for more flavor, and how does it change the nutrition?
Yes, the skin is flavorful but adds significant fat and calories. Removing it cuts the fat content by more than half while keeping the protein nearly the same. If you enjoy the skin, consider roasting the drumsticks with the skin on, then removing it before eating to get the flavor benefit with less fat consumption.