Reference
Turkey breast: skin, raw and roasted states
Choose a retail turkey breast record with skin or meat only, raw or roasted. Weigh edible meat and included skin without bones. Whole-turkey breast, injected solutions and deli slices are separate products; one generic turkey number cannot describe them all.
Nutrition for the exact food state
All values refer to 100 g of edible food. Match the state before weighing a serving.
| Food and state | Calories, kcal | Protein, g | Fat, g | Carbs, g |
|---|---|---|---|---|
| Turkey breast, meat and skin, raw Retail turkey part; edible meat and skin, skin included. Exclude bones and discarded parts. Weigh raw edible food; a cooked serving needs its own state. Whole-turkey, added-solution and deli products are different records. | 155 | 21.9 | 7.45 | 0 |
| Turkey breast, meat and skin, cooked, roasted Retail turkey part; edible meat and skin, skin included. Exclude bones and discarded parts. Roasted reference state; it does not establish your cooking yield. Whole-turkey, added-solution and deli products are different records. | 164 | 29 | 5.33 | 0.05 |
| Turkey breast, meat only, raw Retail turkey part; edible meat only, skin excluded. Exclude bones and discarded parts. Weigh raw edible food; a cooked serving needs its own state. Whole-turkey, added-solution and deli products are different records. | 114 | 23.3 | 2.33 | 0 |
| Turkey breast, meat only, cooked, roasted Retail turkey part; edible meat only, skin excluded. Exclude bones and discarded parts. Roasted reference state; it does not establish your cooking yield. Whole-turkey, added-solution and deli products are different records. | 136 | 29.5 | 1.97 | 0 |
On a narrow screen, scroll the table sideways to see the nutrition columns.
Reference states describe specific records. Your brand, preparation and water content may differ. Missing values are never treated as zero.
Calculate your weighed serving
Use edible weight greater than zero and no more than 5,000 g. Exclude shells, packaging and parts you do not eat. Volumes are not converted to mass.
Retail turkey part; edible meat and skin, skin included. Exclude bones and discarded parts. Weigh raw edible food; a cooked serving needs its own state. Whole-turkey, added-solution and deli products are different records.
Calories: kcal
Protein: g
Fat: g
Carbs: g
Water and fiber in your serving
Water in this reference: % by weight.
Water in your serving: g.
Dietary fiber in your serving: g.
Water is part of the edible food; it is not a drink volume or a predicted cooking loss. Total carbohydrate includes fiber: do not add fiber to carbs again. Not available means unknown, rather than zero.
The serving calculator continues this exact food and weight, including its available water and fiber. A full recipe currently totals calories, protein, fat and carbs; water and fiber are not included in saved recipe totals.
Water and dietary fiber per 100 g
Values refer to 100 g of the named edible food. Grams of water per 100 g also equal the percentage by weight. Fiber is included in total carbohydrate; it is not an extra quantity to add to carbs.
| Food and state | Water, g per 100 g | Dietary fiber, g per 100 g |
|---|---|---|
| Turkey breast, meat and skin, raw | 71 | 0 |
| Turkey breast, meat and skin, cooked, roasted | 64.6 | 0 |
| Turkey breast, meat only, raw | 74.7 | 0 |
| Turkey breast, meat only, cooked, roasted | 67.5 | 0 |
Scroll sideways on a narrow screen. Not available means the reference lacks this value; zero is a reported value. Choose the matching species, edible part and preparation. These records do not establish your cooking yield or the composition of an entire recipe.
Your recipe and receipt
Use the measured edible amount, excluding bones and parts you discard. If a purchase costs 12 USD and gives 600 g of usable cooked meat, assigning its full cost to that meat gives 3 USD per 150 g serving. Enter 600 g as the usable package amount and match the nutrition record to that cooked food. These are editable example weights and cost, not a market price or standard cooking yield. A raw record cannot convert into cooked nutrition using one universal multiplier. For your own recipe, enter all ingredients and the measured finished edible yield. Do not count batter, flour coating or cooking additions already included in a prepared record twice; add further sauces separately.
Whole turkey, raw, edible meat and skin: existing food card