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Turkey, fryer-roasters, skin only, cooked, roasted |
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Turkey, fryer-roasters, skin only, cooked, roasted (USDA#05204) |
| Serving Size 1 unit (yield from 1 lb ready-to-cook turkey) |
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| Water 55g |
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| Calories 299 |
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| Energy 1251kj |
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| Protein 20g |
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| Total Fat 23g |
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| Ash 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 35mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 17mg |
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| Phosphorus, P 150mg |
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| Potassium 181mg |
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| Sodium 61mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 153mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 2mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 7mg |
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| Folate, total 4mcg |
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| Folic acid 0mcg |
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| Folate, food 4mcg |
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| Folate, DFE 4mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 6g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 4g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 9g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 7g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 5g |
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| 18:2 undifferentiated 4g |
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| 18:3 undifferentiated 0g |
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| 20:4 undifferentiated 5g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 144mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 1g |
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| Glutamic acid 2g |
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| Glycine 3g |
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| Proline 1g |
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| Serine 0g |
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Roasting Tips
Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking.
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Turkey cooking temperatures and times are important to monitor in order to insure meat is safely cooked to the proper doneness. When preparing turkey, use the chart of ... |
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