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Portions and preparation · USDA nutrition

Turkey, drumstick nutrition: 122–175 calories in 4 named USDA examples

The 4 named USDA examples report 122–175 calories for their individually listed servings; at a common 100-gram basis, they span 144–206 calories per 100 g. Match the preparation and weight before using a value.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 85 g

175calories

Turkey, drumstick, cooked, skin eaten

Protein
23.5 g
Carbs
0 g
Fat
8.3 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2706122 Full nutrition profile →

Compare all 4 food records, nutrition tables and USDA sources

The 4 exact records in this guide report 122–175 calories in the records' own listed source servings and 144–206 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Turkey, drumstick, begin by separating “Turkey, drumstick, cooked, skin eaten” from “Turkey, drumstick, roasted, skin not eaten.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 4 linked records.

Equal-weight view

How turkey, drumstick records compare at 100 grams

All 4 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Turkey, drumstick, cooked, skin not eaten 144 kcal
    144 kcal
  2. Turkey, drumstick, roasted, skin not eaten 144 kcal
    144 kcal
  3. Turkey, drumstick, roasted, skin eaten 203 kcal
    203 kcal
  4. Turkey, drumstick, cooked, skin eaten 206 kcal
    206 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 4 named USDA records in view: 4 direct matches. All sit within “Turkey, duck, other poultry.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 4 records together under the exact grouping key “turkey drumstick.” That rule determines membership before any nutrition result is read.

For Turkey, drumstick, this page can compare 4 named records from FDC 2706122 through FDC 2706123. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 85 g comparison anchor

Equal source weights make the selected Turkey, drumstick serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

62 kcal separates the fixed-weight endpoints

The lower endpoint is “drumstick, cooked, skin not eaten”; the higher is “drumstick, cooked, skin eaten.” This isolates density, not ingredient causation.

Discriminator

56 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “drumstick, cooked, skin eaten” (399 mg) and “drumstick, roasted, skin not eaten” (455 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 4 records each use a 85 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every turkey, drumstick; match the preparation and adjust to your portion.

Important: “Lower” begins with Turkey, drumstick, cooked, skin not eaten; “higher” ends with Turkey, drumstick, cooked, skin eaten, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every turkey, drumstick meal.

Full comparison

Compare every selected FNDDS record

For Turkey, drumstick, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Turkey, drumstick nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Turkey, drumstick, cooked, skin eaten Direct name match 85 gUSDA reference amount 175 kcal 206 23.5 g 0 g 339 mg FDC 2706122 ↗
Turkey, drumstick, cooked, skin not eaten Direct name match 85 gUSDA reference amount 122 kcal 144 24.2 g 0 g 387 mg FDC 2706121 ↗
Turkey, drumstick, roasted, skin eaten Direct name match 85 gUSDA reference amount 173 kcal 203 22.9 g 0 g 376 mg FDC 2706124 ↗
Turkey, drumstick, roasted, skin not eaten Direct name match 85 gUSDA reference amount 122 kcal 144 24.2 g 0 g 387 mg FDC 2706123 ↗

Portion analysis

Serving total and calorie density answer different questions

Every selected record uses a 85-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 122 calories for “drumstick, cooked, skin not eaten” to 175 for “drumstick, cooked, skin eaten.” At a fixed 100 grams, “drumstick, cooked, skin not eaten” is 144 calories and “drumstick, cooked, skin eaten” is 206—a fixed-weight separation of 62 calories. For Turkey, drumstick, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “drumstick, cooked, skin eaten”, “drumstick, cooked, skin not eaten”, “drumstick, roasted, skin eaten”, and “drumstick, roasted, skin not eaten”. Across the source formulations, the shared backbone includes salt, table; differentiating rows include turkey, all classes, leg, meat and skin, cooked, roasted, turkey, drumstick, from whole bird, meat only, roasted, turkey, drumstick, from whole bird, meat only, with added solution, roasted, and turkey, dark meat from whole, meat and skin, with added solution, cooked, roasted. On this Turkey, drumstick page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Turkey, drumstick” cannot resolve the differences between Turkey, drumstick, cooked, skin eaten and Turkey, drumstick, roasted, skin not eaten. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 85 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “drumstick, cooked, skin eaten”, “drumstick, cooked, skin not eaten”, “drumstick, roasted, skin eaten”, and “drumstick, roasted, skin not eaten”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include salt, table; rows that vary across the set include turkey, all classes, leg, meat and skin, cooked, roasted, turkey, drumstick, from whole bird, meat only, roasted, and turkey, drumstick, from whole bird, meat only, with added solution, roasted. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Turkey, drumstick, cooked, skin eaten” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Turkey, drumstick unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that turkey, drumstick is the right meal family. Then resolve the phrases that actually separate this set—“drumstick, cooked, skin eaten”, “drumstick, cooked, skin not eaten”, “drumstick, roasted, skin eaten”, and “drumstick, roasted, skin not eaten”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Turkey, drumstick source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 4 exact records behind Turkey, drumstick source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Turkey, drumstick, roasted, skin eaten is higher in total fat per 100 g

Turkey, drumstick, roasted, skin eaten reports 10.1 g versus 3.4 g for Turkey, drumstick, cooked, skin not eaten: a 6.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

4 listed servings each weigh 85 g

The 4 records with a listed serving weight on this page each use 85 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.

Choose the record before reading the number

Turkey, drumstick, cooked, skin eaten and Turkey, drumstick, roasted, skin not eaten are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (No matching controlled term in the source name versus baked, roasted, or broiled) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Turkey, drumstick source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Turkey, drumstick, cooked, skin eaten vs Turkey, drumstick, roasted, skin not eaten

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus baked, roasted, or broiled; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Turkey, drumstick, cooked, skin not eaten vs Turkey, drumstick, roasted, skin eaten

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus baked, roasted, or broiled; it is a selection cue, not evidence of cause.

Follow this evidence path 4 context records in this source topic Turkey, duck, other poultry

Turkey, drumstick, cooked, skin eaten and Turkey, drumstick, cooked, skin not eaten belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A shared source-formulation input Salt, table

USDA input 2047 appears in 4 of 4 context records; its summed listed input weight spans 0.8–0.8 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Iron: density and serving context

In this page’s records, iron runs from 0.8 mg in Turkey, drumstick, cooked, skin not eaten to 2.3 mg in Turkey, drumstick, cooked, skin eaten, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 12 mg in Turkey, drumstick, cooked, skin not eaten to 32 mg in Turkey, drumstick, cooked, skin eaten, all per 100 g.

Follow this evidence path Inspect an exact record Turkey, drumstick, cooked, skin eaten

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706122 citation for this exact record—not a name-level average.

Follow this evidence path