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Portions and preparation · USDA nutrition

Turkey, light or dark meat calories per large or thick slice: 134–177 across all 5 named USDA examples

Across all 5 named USDA examples, a large or thick slice contains 134–177 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

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 1 large or thick slice · 85 g

163calories

Turkey, light or dark meat, fried, coated, skin eaten

Protein
22.3 g
Carbs
1.2 g
Fat
7.2 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 2706116 Full nutrition profile →

Compare all 5 food records, nutrition tables and USDA sources

The 5 exact records in this guide report 134–177 calories in the records' own listed source servings and 158–208 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 or dark meat, begin by separating “Turkey, light or dark meat, fried, coated, skin eaten” from “Turkey, light or dark meat, stewed, 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 5 linked records.

Equal-weight view

How turkey, light or dark meat records compare at 100 grams

All 5 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Turkey, light or dark meat, stewed, skin not eaten 158 kcal
    158 kcal
  2. Turkey, light or dark meat, smoked, skin not eaten 162 kcal
    162 kcal
  3. Turkey, light or dark meat, fried, coated, skin not eaten 165 kcal
    165 kcal
  4. Turkey, light or dark meat, fried, coated, skin eaten 192 kcal
    192 kcal
  5. Turkey, light or dark meat, smoked, skin eaten 208 kcal
    208 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 5 named USDA records in view: 5 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 5 records together under the exact grouping key “turkey light or dark meat.” That rule determines membership before any nutrition result is read.

For Turkey, light or dark meat, this page can compare 5 named records from FDC 2706116 through FDC 2706117. 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 or dark meat serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

50 kcal separates the fixed-weight endpoints

The lower endpoint is “stewed”; the higher is “light or dark meat, smoked, skin eaten.” This isolates density, not ingredient causation.

Discriminator

726 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “light or dark meat, fried, coated, skin eaten” (270 mg) and “light or dark meat, smoked, skin not eaten” (996 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 5 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 or dark meat; match the preparation and adjust to your portion.

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

Full comparison

Compare every selected FNDDS record

For Turkey, light or dark 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 or dark meat nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Turkey, light or dark meat, fried, coated, skin eaten Direct name match 85 gUSDA reference amount 163 kcal 192 22.3 g 0 g 230 mg FDC 2706116 ↗
Turkey, light or dark meat, fried, coated, skin not eaten Direct name match 85 gUSDA reference amount 140 kcal 165 23.1 g 0 g 233 mg FDC 2706115 ↗
Turkey, light or dark meat, smoked, skin eaten Direct name match 85 gUSDA reference amount 177 kcal 208 23.9 g 0 g 847 mg FDC 2706119 ↗
Turkey, light or dark meat, smoked, skin not eaten Direct name match 85 gUSDA reference amount 138 kcal 162 24.9 g 0 g 847 mg FDC 2706120 ↗
Turkey, light or dark meat, stewed, skin not eaten Direct name match 85 gUSDA reference amount 134 kcal 158 26.5 g 0 g 519 mg FDC 2706117 ↗

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 134 calories for “stewed” to 177 for “light or dark meat, smoked, skin eaten.” At a fixed 100 grams, “stewed” is 158 calories and “light or dark meat, smoked, skin eaten” is 208—a fixed-weight separation of 50 calories. For Turkey, light or dark 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 or dark meat, fried, coated, skin eaten”, “light or dark meat, fried, coated, skin not eaten”, “light or dark meat, smoked, skin eaten”, “light or dark meat, smoked, skin not eaten”, and “light or dark meat, stewed, skin not eaten”. The source formulations contain 13 distinct ingredient codes; examples that appear in only part of the set include salt, table, beverages, water, tap, municipal, eggs, grade a, large, egg whole, and flour, wheat, all-purpose, enriched, bleached. On this Turkey, light or dark 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 or dark meat” cannot resolve the differences between Turkey, light or dark meat, fried, coated, skin eaten and Turkey, light or dark meat, stewed, 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 or dark meat, fried, coated, skin eaten”, “light or dark meat, fried, coated, skin not eaten”, “light or dark meat, smoked, skin eaten”, “light or dark meat, smoked, skin not eaten”, and “light or dark meat, stewed, skin not eaten”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    13 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 or dark meat, fried, coated, skin eaten” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Turkey, light or dark 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 or dark meat is the right meal family. Then resolve the phrases that actually separate this set—“light or dark meat, fried, coated, skin eaten”, “light or dark meat, fried, coated, skin not eaten”, “light or dark meat, smoked, skin not eaten”, and “light or dark meat, stewed, 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 or dark 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 5 exact records behind Turkey, light or dark 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 or dark meat, fried, coated, skin not eaten is higher in carbohydrate per 100 g

Turkey, light or dark meat, fried, coated, skin not eaten reports 1.4 g versus 0 g for Turkey, light or dark meat, smoked, skin eaten: a 1.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

5 listed servings each weigh 85 g

The 5 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 or dark meat, fried, coated, skin eaten and Turkey, light or dark meat, smoked, skin not eaten are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (fried versus No matching controlled term in the source name) 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 or dark 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 or dark meat, fried, coated, skin eaten vs Turkey, light or dark meat, smoked, skin not eaten

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

Follow this evidence path Test a nearby record choice Turkey, dark meat, roasted, skin eaten vs Turkey, light or dark meat, fried, coated, skin not eaten

Turkey, light or dark meat, fried, coated, skin not eaten is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path 5 context records in this source topic Turkey, duck, other poultry

Turkey, light or dark meat, fried, coated, skin eaten and Turkey, light or dark meat, fried, coated, 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 3 of 5 context records; its summed listed input weight spans 0.4–0.8 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 Beverages, water, tap, municipal

USDA input 14429 appears in 2 of 5 context records; its summed listed input weight spans 2.5–2.5 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 Sodium: density and serving context

In this page’s records, sodium runs from 270 mg in Turkey, light or dark meat, fried, coated, skin eaten to 996 mg in Turkey, light or dark meat, smoked, skin not eaten, all per 100 g.

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

In this page’s records, iron runs from 1 mg in Turkey, light or dark meat, fried, coated, skin not eaten to 1.8 mg in Turkey, light or dark meat, smoked, skin eaten, all per 100 g.

Follow this evidence path