Turkey, retail parts, drumstick, meat and skin, raw
Whole food · Poultry Products
Photo: Wikipedia
This is a raw turkey drumstick with its skin intact, offering a lean, dense muscle meat with a mild, slightly gamey flavor and a firm, fibrous texture before cooking. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates, making it an excellent base for a high-protein, low-carb meal. The skin contributes most of the fat content, adding richness and flavor when rendered during cooking.
Calorie split: 56% protein · 0% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People love the turkey drumstick for its deep, savory flavor that's milder than red meat but more substantial than chicken, making it a versatile canvas for bold seasonings and slow-cooking methods. It's a cultural staple for festive meals, particularly in North America for Thanksgiving, symbolizing abundance and home cooking.
⚠️ Watch-outs & how to enjoy it better
The skin is high in saturated fat and calories, which may be a concern for those monitoring fat intake or heart health. To enjoy it mindfully, consider removing the skin before eating or using cooking methods like roasting on a rack to allow excess fat to drip away. The meat can also become dry if overcooked; brining or slow-roasting helps counteract this.
Key benefits
- Excellent source of complete protein (19.96g per 100g)
- Very low in carbohydrates and sugars
- Provides essential B vitamins like niacin and B6
- Rich in minerals such as selenium and phosphorus
- Skin-on preparation adds flavor and helps retain moisture
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single turkey drumstick contains enough meat to make a substantial sandwich, and its bone is often used to flavor stocks and broths, extracting collagen for a rich, gelatinous texture.
Full nutrition (USDA data · scales with serving)
| Water | 73.4 g |
| Energy | 141 kcal |
| Energy | 592 kj |
| Protein | 20.0 g |
| Total lipid (fat) | 6.8 g |
| Ash | 0.88 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 151 mg |
| Potassium, K | 208 mg |
| Sodium, Na | 86.0 mg |
| Zinc, Zn | 2.9 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 20.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.28 mg |
| Niacin | 4.8 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 72.5 mg |
| Betaine | 5.6 mg |
| Vitamin B-12 | 1.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 26.0 ug |
| Retinol | 26.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 86.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 0.18 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 18.0 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 | 1.9 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 | 0.06 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 1.3 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.48 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.25 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.11 g |
| PUFA 20:5 n-3 (EPA) | 0.00 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 | 0.08 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.71 g |
| Isoleucine | 0.56 g |
| Leucine | 1.3 g |
| Lysine | 1.6 g |
| Methionine | 0.51 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.63 g |
| Tyrosine | 0.57 g |
| Valine | 0.63 g |
| Arginine | 1.1 g |
| Histidine | 0.52 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.7 g |
| Glycine | 0.98 g |
| Proline | 1.1 g |
| Serine | 0.78 g |
| Hydroxyproline | 0.22 g |
FAQ
How do I know when a turkey drumstick is fully cooked?
Use a meat thermometer inserted into the thickest part without touching bone; it should reach 165°F (74°C). The juices should run clear, and the meat should pull away from the bone easily.
What's the best way to tenderize a tough turkey drumstick?
Brining in a saltwater solution for a few hours before cooking helps retain moisture. Slow-roasting, braising, or smoking at low temperatures also breaks down connective tissue for tender meat.
Is the skin on a turkey drumstick nutritious?
The skin is high in fat and calories but also contains some vitamins and minerals. It's best enjoyed in moderation; you can crisp it separately for flavor without consuming all the fat.
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 1.41 kcal/g · 57% 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: 0.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.