Super source
Protein
20.2 g · 40% DV target
A versatile and lean poultry staple, whole turkey provides a dense source of high-quality protein that serves as a foundational element for tissue repair and muscle maintenance.
Whole turkey is a dense source of high-quality protein, providing all essential amino acids (the building blocks of protein the body cannot make itself) required for tissue repair and muscle maintenance .712
Consuming poultry like turkey as a primary protein source is consistently recommended by major health institutions over red or processed meats to help manage saturated fat intake and support cardiovascular health .811
Turkey meat is notably lower in saturated fat than most cuts of red meat, though the fat content varies significantly between lean breast meat and darker cuts like the drumstick .78
To align with heart-healthy dietary patterns, institutional guidance suggests limiting portion sizes to approximately 3 ounces of cooked weight (roughly the size of a deck of cards) per meal .8
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
20.2 g · 40% DV target
0.31 g · Top 10% of meat & poultry
0.89 g · Top 18% of meat & poultry
0.17 g · 66% DV target
6.54 mg · 41% DV target
0.48 mg · 28% DV target
Seasonality has not been estimated for this ingredient yet.
Raw turkey should be kept on the bottom shelf to prevent cross-contamination.
Whole turkeys can be frozen for up to a year if properly sealed.
Poultry generally has a lower carbon footprint than beef or lamb but higher than plant proteins.
The turkey is one of only two domesticated birds native to the New World, and its name likely stems from a 16th-century confusion with the guinea fowl, which was imported to Europe via Turkish merchants.