Turkey, retail parts, thigh, meat and skin, cooked, roasted
Whole food · Poultry Products
Photo: Wikipedia
This is a succulent, savory cut from the turkey's upper leg, where the meat and skin are roasted together to a golden crisp. The meat is darker and richer than breast, with a satisfying, slightly chewy texture, while the skin adds a flavorful, fatty crunch. Nutritionally, it's a powerhouse of high-quality protein with minimal carbohydrates.
💚 Why it's loved
People love it for its deep, savory flavor and juicy texture, which stands up well to bold seasonings and marinades. It's a versatile centerpiece for family meals, from holiday feasts to simple weeknight dinners.
⚠️ 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. To counteract this, you can remove the skin before eating or use it sparingly as a flavor garnish rather than a main component.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in B vitamins like niacin and B6 for energy metabolism.
- Provides essential minerals like selenium and phosphorus.
- Contains healthy monounsaturated fats from the skin.
- Lower in fat than many other roasted poultry cuts with skin.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A turkey's thigh has about 20% more iron and zinc than its breast meat, which is why it has that deeper color and richer, more 'meaty' flavor.
Full nutrition (scales with serving)
| Water | 65.1 g |
| Energy | 183 kcal |
| Energy | 765 kj |
| Protein | 23.9 g |
| Total lipid (fat) | 9.5 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.41 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 187 mg |
| Potassium, K | 273 mg |
| Sodium, Na | 101 mg |
| Zinc, Zn | 3.0 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 27.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.30 mg |
| Niacin | 6.4 mg |
| Pantothenic acid | 1.1 mg |
| Vitamin B-6 | 0.44 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 96.8 mg |
| Betaine | 6.9 mg |
| Vitamin B-12 | 1.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 14.0 ug |
| Retinol | 14.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 46.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 0.07 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 13.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin D3 (cholecalciferol) | 0.30 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| 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 12:0 | 0.03 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 | 0.74 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.40 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 3.1 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.01 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:4 | 0.12 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.14 g |
| Cholesterol | 116 mg |
| Tryptophan | 0.28 g |
| Threonine | 1.0 g |
| Isoleucine | 0.83 g |
| Leucine | 1.9 g |
| Lysine | 2.4 g |
| Methionine | 0.65 g |
| Cystine | 0.22 g |
| Phenylalanine | 0.85 g |
| Tyrosine | 0.79 g |
| Valine | 0.88 g |
| Arginine | 1.5 g |
| Histidine | 0.71 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.3 g |
| Proline | 1.2 g |
| Serine | 0.99 g |
| Hydroxyproline | 0.28 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is turkey thigh healthier than chicken thigh?
Nutritionally, they are very similar. Turkey thigh meat is slightly leaner and has a more pronounced flavor, while chicken thigh is often more widely available and milder.
How do I keep roasted turkey thigh from drying out?
Brining the meat beforehand, cooking it to an internal temperature of 165°F (74°C) without overcooking, and letting it rest before slicing are key to retaining juiciness.
Can I use turkey thigh in place of beef in recipes?
Yes, especially in stews, curries, and braises. The dark meat holds up well to long cooking times and absorbs sauces beautifully, though the texture will be different.