Turkey, tail
Common food
Photo: Wikipedia
Turkey tail is the dark, fan-shaped meat from the base of the turkey's tail, prized for its rich, gamey flavor and succulent, slightly chewy texture. It is a high-fat, high-protein cut with virtually no carbohydrates, making it a dense source of energy and savory satisfaction. Its unique texture and bold taste set it apart from leaner poultry cuts.
Calorie split: 30% protein · 0% carbs · 70% fat
↓ Full nutrition💚 Why it's loved
People love turkey tail for its intensely savory, almost umami-rich flavor and the satisfying, fatty texture that makes it a true comfort food. It's a versatile cut that can be roasted, fried, or simmered, often becoming the prized, flavorful piece in a family meal or holiday feast.
⚠️ Watch-outs & how to enjoy it better
The high fat content (22.8g per 100g) can be a concern for those monitoring saturated fat intake or following a low-fat diet. To counteract this, consider portion control, pairing it with fiber-rich vegetables like roasted Brussels sprouts or a fresh salad, and opting for cooking methods like roasting or baking that allow excess fat to render off.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides a rich source of energy from healthy fats.
- Contains B vitamins like niacin and B6 for metabolism.
- Offers a flavorful, satiating option for low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In some cultures, the turkey tail was considered a delicacy or a special treat, often reserved for the guest of honor or the head of the household due to its rich flavor and fatty composition.
Full nutrition (USDA data · scales with serving)
| Water | 53.6 g |
| Energy | 294 kcal |
| Protein | 22.3 g |
| Total lipid (fat) | 22.8 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 0.59 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 217 mg |
| Potassium, K | 217 mg |
| Sodium, Na | 485 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 24.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.18 mg |
| Niacin | 9.2 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 77.0 mg |
| Vitamin B-12 | 1.4 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 19.0 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) | 0.46 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.1 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 | 6.6 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 | 0.22 g |
| SFA 16:0 | 4.6 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 9.2 g |
| MUFA 16:1 | 1.1 g |
| MUFA 18:1 | 7.8 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.8 g |
| PUFA 18:2 | 5.3 g |
| PUFA 18:3 | 0.34 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.11 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) | 0.01 g |
| Cholesterol | 88.0 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 turkey tail the same as chicken tail?
No, while both are the tail section of poultry, turkey tail is significantly larger, fattier, and has a more robust, gamey flavor compared to the smaller, milder chicken tail.
How should I cook turkey tail for the best texture?
For a crispy exterior and tender interior, deep-frying or roasting at high heat works well. For a more tender, fall-off-the-bone texture, slow cooking, braising, or smoking are excellent methods that render the fat and break down the connective tissue.
Is turkey tail a healthy choice?
Turkey tail is a good source of protein and B vitamins, but its high fat content means it should be enjoyed in moderation, especially if you're watching your saturated fat intake. Balancing it with vegetables and whole grains makes for a more nutritious meal.
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 2.94 kcal/g · 30% 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: 2.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.