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Portions and preparation · USDA nutrition

Turkey, light meat calories per large or thick slice: 118–170 across all 6 named USDA examples

Across all 6 named USDA examples, a large or thick slice contains 118–170 calories. Each included example lists 85 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 1 large or thick slice · 85 g

170calories

Turkey, light meat, breaded, baked or fried, skin eaten

Protein
22.8 g
Carbs
5.5 g
Fat
5.8 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 2706108 Full nutrition profile →

Compare all 6 food records, nutrition tables and USDA sources

The 6 exact records in this guide report 118–170 calories in the records' own listed source servings and 139–200 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, light meat, begin by separating “Turkey, light meat, breaded, baked or fried, skin eaten” from “Turkey, light meat, 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 6 linked records.

Equal-weight view

How turkey, light meat records compare at 100 grams

Five rank landmarks are shown from all 6 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Turkey, light meat, roasted, skin not eaten 139 kcal
    139 kcal
  2. 25th-ranked landmark: Turkey, light meat, skin not eaten 139 kcal
    139 kcal
  3. Median-ranked landmark: Turkey, light meat, roasted, skin eaten 169 kcal
    169 kcal
  4. 75th-ranked landmark: Turkey, light meat, skin eaten 169 kcal
    169 kcal
  5. Maximum: Turkey, light meat, breaded, baked or fried, skin eaten 200 kcal
    200 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 6 named USDA records in view: 6 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 6 records together under the exact grouping key “turkey light meat.” That rule determines membership before any nutrition result is read.

For Turkey, light meat, this page can compare 6 named records from FDC 2706108 through FDC 2706105. 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, light meat serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

61 kcal separates the fixed-weight endpoints

The lower endpoint is “light meat, roasted, skin not eaten”; the higher is “light meat, breaded, baked or fried, skin eaten.” This isolates density, not ingredient causation.

Discriminator

271 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “light meat, breaded, baked or fried, skin not eaten” (197 mg) and “light meat, skin eaten” (468 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 6 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, light meat; match the preparation and adjust to your portion.

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

Full comparison

Compare every selected FNDDS record

For Turkey, light meat, 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, light meat nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Turkey, light meat, breaded, baked or fried, skin eaten Direct name match 85 gUSDA reference amount 170 kcal 200 22.8 g 0.3 g 168 mg FDC 2706108 ↗
Turkey, light meat, breaded, baked or fried, skin not eaten Direct name match 85 gUSDA reference amount 147 kcal 173 23.2 g 0.3 g 167 mg FDC 2706107 ↗
Turkey, light meat, roasted, skin eaten Direct name match 85 gUSDA reference amount 144 kcal 169 24.1 g 0 g 398 mg FDC 2706110 ↗
Turkey, light meat, roasted, skin not eaten Direct name match 85 gUSDA reference amount 118 kcal 139 24.5 g 0 g 397 mg FDC 2706109 ↗
Turkey, light meat, skin eaten Direct name match 85 gUSDA reference amount 144 kcal 169 24.1 g 0 g 398 mg FDC 2706106 ↗
Turkey, light meat, skin not eaten Direct name match 85 gUSDA reference amount 118 kcal 139 24.5 g 0 g 397 mg FDC 2706105 ↗

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 118 calories for “light meat, roasted, skin not eaten” to 170 for “light meat, breaded, baked or fried, skin eaten.” At a fixed 100 grams, “light meat, roasted, skin not eaten” is 139 calories and “light meat, breaded, baked or fried, skin eaten” is 200—a fixed-weight separation of 61 calories. For Turkey, light meat, 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 “light meat, breaded, baked or fried, skin eaten”, “light meat, breaded, baked or fried, skin not eaten”, “light meat, roasted, skin not eaten”, “light meat, skin eaten”, and “light meat, skin not eaten”. The source formulations contain 7 distinct ingredient codes; examples that appear in only part of the set include salt, table, turkey from whole, light meat, meat and skin, with added solution, cooked, roasted, turkey from whole, light meat, meat only, with added solution, cooked, roasted, and turkey, all classes, light meat, cooked, roasted. On this Turkey, light meat 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, light meat” cannot resolve the differences between Turkey, light meat, breaded, baked or fried, skin eaten and Turkey, light meat, 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 “light meat, breaded, baked or fried, skin eaten”, “light meat, breaded, baked or fried, skin not eaten”, “light meat, roasted, skin not eaten”, “light meat, skin eaten”, and “light meat, skin not eaten”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    7 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Turkey, light meat, breaded, baked or fried, skin eaten” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Turkey, light meat 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, light meat is the right meal family. Then resolve the phrases that actually separate this set—“light meat, breaded, baked or fried, skin eaten”, “light meat, roasted, skin eaten”, “light meat, roasted, skin not eaten”, and “light meat, 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, light meat 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 6 exact records behind Turkey, light meat 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, light meat, breaded, baked or fried, skin eaten is higher in carbohydrate per 100 g

Turkey, light meat, breaded, baked or fried, skin eaten reports 6.5 g versus 0 g for Turkey, light meat, roasted, skin not eaten: a 6.5 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

6 listed servings each weigh 85 g

The 6 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, light meat, breaded, baked or fried, skin eaten and Turkey, light meat, roasted, skin not eaten are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (baked, roasted, or broiled; fried 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, light meat 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, light meat, breaded, baked or fried, skin eaten vs Turkey, light meat, roasted, skin not eaten

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled; fried 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, light meat, breaded, baked or fried, skin eaten vs Turkey, light meat, skin not eaten

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

Follow this evidence path 6 context records in this source topic Turkey, duck, other poultry

Turkey, light meat, breaded, baked or fried, skin eaten and Turkey, light meat, breaded, baked or fried, 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 formulation detail that separates records Salt, table

USDA input 2047 appears in 4 of 6 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 A formulation detail that separates records Bread, crumbs, dry, grated, plain

USDA input 18079 appears in 2 of 6 context records; its summed listed input weight spans 10–10 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 Calcium: density and serving context

In this page’s records, calcium runs from 11 mg in Turkey, light meat, roasted, skin not eaten to 27 mg in Turkey, light meat, breaded, baked or fried, skin eaten, all per 100 g.

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

In this page’s records, sodium runs from 197 mg in Turkey, light meat, breaded, baked or fried, skin not eaten to 468 mg in Turkey, light meat, skin eaten, all per 100 g.

Follow this evidence path