Turkey, ground, 93% lean, 7% fat, pan-broiled crumbles
Whole food · Poultry Products
Photo: Wikipedia
This is lean ground turkey, cooked into savory crumbles by pan-broiling. It offers a mild, slightly sweet poultry flavor with a tender, fine-grained texture that readily absorbs seasonings. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates.
💚 Why it's loved
People love its neutral flavor canvas, which perfectly takes on spices from Italian to Mexican to Asian, making it incredibly versatile. It's also cherished as a lighter, quicker-cooking alternative to ground beef for familiar dishes like tacos, chili, and pasta sauce.
⚠️ Watch-outs & how to enjoy it better
The very leanness that makes it healthy can also lead to dry, bland results if overcooked. To counteract this, cook it just until no longer pink, mix in a tablespoon of broth or tomato sauce, or combine it with finely diced mushrooms for moisture. Some may find its mild flavor less satisfying than richer meats, so bold seasoning is key.
Key benefits
- Excellent source of complete protein for muscle maintenance and sati.g.
- Very low in carbohydrates, making it ideal for low-carb and ketogenic diets.
- Leaner than most ground beef, reducing overall saturated fat intake.
- Versatile base that can mimic ground beef in many recipes.
- Quick-cooking, making it a staple for fast, healthy weeknight meals.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The USDA officially classifies turkey as 'poultry,' but ground turkey is legally allowed to contain a small percentage of other poultry meats (like chicken) unless specified as 'ground turkey breast.'
Full nutrition (scales with serving)
| Water | 61.1 g |
| Energy (Atwater General Factors) | 213 kcal |
| Energy (Atwater Specific Factors) | 220 kcal |
| Energy | 220 kcal |
| Energy | 922 kj |
| Nitrogen | 4.3 g |
| Protein | 27.1 g |
| Total lipid (fat) | 11.6 g |
| Total fat (NLEA) | 10.4 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Calcium, Ca | 31.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 29.1 mg |
| Phosphorus, P | 259 mg |
| Potassium, K | 304 mg |
| Sodium, Na | 90.0 mg |
| Zinc, Zn | 3.8 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 28.4 ug |
| Thiamin | 0.09 mg |
| Riboflavin | 0.26 mg |
| Niacin | 8.1 mg |
| Pantothenic acid | 1.4 mg |
| Vitamin B-6 | 0.50 mg |
| Choline, total | 78.7 mg |
| Choline, free | 2.6 mg |
| Choline, from phosphocholine | 1.6 mg |
| Choline, from phosphotidyl choline | 65.5 mg |
| Choline, from glycerophosphocholine | 0.90 mg |
| Choline, from sphingomyelin | 8.1 mg |
| Betaine | 12.3 mg |
| Vitamin B-12 | 1.9 ug |
| Vitamin A, RAE | 30.0 ug |
| Retinol | 30.0 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.19 mg |
| Tocopherol, delta | 0.03 mg |
| Tocotrienol, alpha | 0.04 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.11 mg |
| Tocotrienol, delta | 0.00 mg |
| Fatty acids, total saturated | 3.0 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 11:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.09 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 0.77 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 14:1 c | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 c | 0.37 g |
| MUFA 17:1 | 0.02 g |
| MUFA 17:1 c | 0.02 g |
| MUFA 18:1 c | 3.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 20:1 c | 0.04 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 3.5 g |
| PUFA 18:2 c | 3.1 g |
| PUFA 18:2 n-6 c,c | 3.0 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 c | 0.18 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.17 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 c | 0.02 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 c | 0.02 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.17 g |
| PUFA 20:4c | 0.17 g |
| PUFA 20:5c | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:2 | 0.00 g |
| PUFA 22:5 c | 0.02 g |
| PUFA 22:4 | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 c | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.14 g |
| Fatty acids, total trans-monoenoic | 0.11 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.10 g |
| TFA 22:1 t | 0.00 g |
| Fatty acids, total trans-dienoic | 0.04 g |
| TFA 18:2 t not further defined | 0.04 g |
| Cholesterol | 104 mg |
FAQ
What does '93% lean' mean?
It means by weight, 93% of the product is lean meat and tissue, while 7% is fat. This ratio is determined before cooking.
Is it safe to eat pink?
No. Ground poultry must be cooked to an internal temperature of 165°F (74°C) to ensure harmful bacteria like Salmonella are destroyed. The color pink can linger even when fully cooked.
How do I keep it from drying out?
Avoid overcooking. Brown it quickly over medium-high heat, breaking it into pieces. You can also mix in a little broth, tomato paste, or finely grated onion to add moisture and flavor.