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Turkey breast, pre-basted, meat and skin, cooked, roasted |
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Turkey breast, pre-basted, meat and skin, cooked, roasted (USDA#05293) |
| Serving Size 0.5 breast, bone removed |
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| Water 70g |
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| Calories 126 |
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| Energy 527kj |
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| Protein 22g |
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| Total Fat 3g |
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| Ash 2g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Calcium, Ca 9mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 214mg |
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| Potassium 248mg |
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| Sodium 397mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 4mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 25mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 5mg |
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| Riboflavin 0mg |
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| Niacin 9mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 5mcg |
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| Folic acid 0mcg |
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| Folate, food 5mcg |
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| Folate, DFE 5mcg_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 0g |
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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 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 4g |
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| 20:4 undifferentiated 8g |
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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 42mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 1g |
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| Leucine 1g |
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| Lysine 2g |
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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 1g |
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| Arginine 1g |
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| Histidine 0g |
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| Alanine 1g |
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| Aspartic acid 2g |
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| Glutamic acid 3g |
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| Glycine 1g |
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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.
Celery layered at the base ... |
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| Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey breast, the proportion of meat to bone, the ... |
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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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| Procedure for Roasting a Turkey | Roasting Time GuidelinesRoasting a Turkey in an Oven-Safe Roasting Bag
Roasting is a dry heat cooking process and is one of the most ... |
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| A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor. The brining process ... |
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| A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor. The brine breaks down and extracts some of ... |
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