Turkey, thigh, cooked, skin eaten
Common food
Photo: Wikipedia
Cooked turkey thigh with the skin on is a succulent, dark-meat poultry cut with a rich, savory flavor and a tender, juicy texture that stands up well to roasting and braising. The skin adds a delightful layer of crispiness and fat, making it a more flavorful and satisfying option than lean breast meat. Nutritionally, it's a powerhouse of protein with a moderate amount of fat, providing a hearty and filling meal.
💚 Why it's loved
People love it for its deep, savory flavor and forgiving, juicy texture that stays moist even when well-cooked, making it ideal for both simple weeknight roasts and elaborate holiday feasts. The crispy, seasoned skin is often considered the best part, adding a satisfying contrast and a boost of rich flavor.
⚠️ 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 heart health or calorie intake. To enjoy it healthily, you can remove the skin before eating, or use cooking methods like roasting on a rack to allow excess fat to drip away. Pairing it with fiber-rich vegetables can also help balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in B vitamins, especially niacin and B6, for energy metabolism.
- Contains minerals like selenium and zinc for immune function.
- Dark meat provides more iron and zinc than white meat.
- Skin adds flavor and helps retain moisture during cooking.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single turkey thigh can yield nearly as much meat as a chicken breast, but with a much bolder, more complex flavor due to the bird's larger size and the myoglobin in its active leg muscles.
Full nutrition (scales with serving)
| Water | 64.3 g |
| Energy | 182 kcal |
| Protein | 24.4 g |
| Total lipid (fat) | 9.3 g |
| Carbohydrate, by difference | 0.27 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 194 mg |
| Potassium, K | 256 mg |
| Sodium, Na | 457 mg |
| Zinc, Zn | 3.1 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 28.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.30 mg |
| Niacin | 6.5 mg |
| Vitamin B-6 | 0.43 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 93.3 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 13.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.07 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 2.8 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 16:0 | 1.9 g |
| SFA 18:0 | 0.72 g |
| Fatty acids, total monounsaturated | 3.4 g |
| MUFA 16:1 | 0.36 g |
| MUFA 18:1 | 3.0 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:3 | 0.15 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 | 112 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How is turkey thigh different from turkey breast?
Turkey thigh is dark meat with more fat, connective tissue, and a richer, more robust flavor. It's more forgiving and stays juicier during cooking compared to the leaner, milder breast meat.
Is the skin nutritious?
The skin is high in fat and calories but also contains some collagen and flavor. It's best enjoyed in moderation; you can crisp it separately and use it as a garnish to control portions.
What's the best way to cook it to keep it tender?
Low-and-slow methods like braising, stewing, or roasting at a moderate temperature are ideal. These methods break down the connective tissue, resulting in exceptionally tender, pull-apart meat.