Turkey breast · Ingredient encyclopedia
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Ingredient encyclopedia

Turkey breast

The domestic turkey descends from a North American bird domesticated by Indigenous peoples.

Cook it tonight ↓
Classic Roast Turkey
From our recipe: Classic Roast Turkey

US season & availability

Available year-round; US retail selection expands around Thanksgiving.

How to choose

Choose the boneless cut the recipe specifies; a whole breast is not a tenderloin.

How to store

Refrigerate at 40°F (4°C) or below, sealed below ready-to-eat food; cook or freeze within 1–2 days.

Prep with confidence

Do not wash raw turkey; use a thermometer to reach 165°F (74°C).

Nutrition reference · per 100 g

Food form in this reference: Raw breast meat only, without skin or bone

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Energy
114 kcal
Fat
1.48 g
Protein
23.66 g
Sodium
113 mg
Carbohydrate
0.14 g
Fiber
0 g
More reported vitamins & minerals
Calcium
11 mg
Potassium
242 mg
Vitamin A (RAE)
6 µg RAE
Iron
0.73 mg
Vitamin C
0 mg

USDA reference food (original record): Turkey, whole, breast, meat only, raw
USDA FoodData Central · SR Legacy · FDC ID 171098 · 100 g

Sources & editorial method →

Cook it tonight

Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (1)

Put a table together

Thanksgiving, a smaller table

Turkey already comes with starch and vegetables; a small portion of beans adds crunch, apple crisp a sweet finish. This is a leftovers-friendly menu, not three two-serving recipes.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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