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Portions and preparation · USDA nutrition

Turkey calories per large or thick slice: 118–177 across 15 of 23 named USDA examples

Across 15 of 23 named USDA examples, a large or thick slice contains 118–177 calories. Each included example lists 85 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data. The remaining 8 specifically named examples do not list that exact household measure.

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

172calories

Turkey, dark meat, roasted, skin eaten

Protein
22.5 g
Carbs
0 g
Fat
8.7 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 2706112 Full nutrition profile →

Compare all 23 food records, nutrition tables and USDA sources

The 23 exact records in this guide report 118–177 calories in the records' own listed source servings and 139–208 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, begin by separating “Turkey, dark meat, roasted, skin eaten” from “Turkey, wing, cooked, 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 the first 6 of 23 linked records.

Equal-weight view

How turkey records compare at 100 grams

Five rank landmarks are shown from all 23 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 and dark meat, roasted, skin not eaten 151 kcal
    151 kcal
  3. Median-ranked landmark: Turkey, light meat, roasted, skin eaten 169 kcal
    169 kcal
  4. 75th-ranked landmark: Turkey, light or dark meat, fried, coated, skin eaten 192 kcal
    192 kcal
  5. Maximum: 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 23 named USDA records in view: 23 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 description segment” placed these 23 records together under the exact grouping key “turkey.” That rule determines membership before any nutrition result is read.

For Turkey, this page can compare 23 named records from FDC 2706112 through FDC 2706128. 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 serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

69 kcal separates the fixed-weight endpoints

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

Discriminator

799 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 or dark meat, smoked, skin not eaten” (996 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 23 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; match the preparation and adjust to your portion.

Important: “Lower” begins with Turkey, light meat, roasted, 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 meal.

Full comparison

Compare every selected FNDDS record

For Turkey, 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 nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Turkey, dark meat, roasted, skin eaten Direct name match 85 gUSDA reference amount 172 kcal 202 22.5 g 0 g 392 mg FDC 2706112 ↗
Turkey, dark meat, roasted, skin not eaten Direct name match 85 gUSDA reference amount 142 kcal 167 22.9 g 0 g 389 mg FDC 2706111 ↗
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 ↗
Turkey, light and dark meat, roasted, skin eaten Direct name match 85 gUSDA reference amount 156 kcal 183 23.4 g 0 g 395 mg FDC 2706114 ↗
Turkey, light and dark meat, roasted, skin not eaten Direct name match 85 gUSDA reference amount 128 kcal 151 23.8 g 0 g 394 mg FDC 2706113 ↗
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 ↗
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 ↗
Turkey, thigh, cooked, skin eaten Direct name match 85 gUSDA reference amount 155 kcal 182 20.7 g 0 g 388 mg FDC 2706125 ↗
Turkey, thigh, cooked, skin not eaten Direct name match 85 gUSDA reference amount 137 kcal 161 22.9 g 0 g 389 mg FDC 2706126 ↗
Turkey, wing, cooked, skin eaten Direct name match 85 gUSDA reference amount 172 kcal 202 22.9 g 0 g 376 mg FDC 2706129 ↗
Turkey, wing, cooked, skin not eaten Direct name match 85 gUSDA reference amount 118 kcal 139 24.5 g 0 g 397 mg FDC 2706128 ↗

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 177 for “light or dark meat, smoked, skin eaten.” At a fixed 100 grams, “light meat, roasted, skin not eaten” is 139 calories and “light or dark meat, smoked, skin eaten” is 208—a fixed-weight separation of 69 calories. For Turkey, 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 “dark meat, roasted, skin eaten”, “light and dark meat, roasted, skin eaten”, “light meat, roasted, skin not eaten”, “light or dark meat, smoked, skin not eaten”, and “wing, cooked, skin not eaten”. The source formulations contain 32 distinct ingredient codes; examples that appear in only part of the set include salt, table, shortening, vegetable, household, composite, turkey from whole, light meat, meat and skin, with added solution, cooked, roasted, and turkey from whole, light meat, meat only, with added solution, cooked, roasted. On this Turkey 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” cannot resolve the differences between Turkey, dark meat, roasted, skin eaten and Turkey, wing, cooked, 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 “dark meat, roasted, skin eaten”, “light and dark meat, roasted, skin eaten”, “light meat, roasted, skin not eaten”, “light or dark meat, smoked, skin not eaten”, and “wing, cooked, skin not eaten”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    32 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, dark meat, roasted, skin eaten” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Turkey 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 is the right meal family. Then resolve the phrases that actually separate this set—“dark meat, roasted, skin eaten”, “light and dark meat, roasted, skin not eaten”, “light or dark meat, fried, coated, skin not eaten”, and “wing, cooked, 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 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.

Explore this meal family

3 more-specific turkey guides

Use a focused guide when its description matches your meal. Each one keeps its own exact source records and links back to this broader family.

Focused guide Turkey, drumstick Turkey, drumstick: compare 4 exact USDA records by source calories, 100-gram values, portions, and citations. Focused guide Turkey, light meat Turkey, light meat: compare 6 exact USDA records by source calories, 100-gram values, portions, and citations. Focused guide Turkey, light or dark meat Turkey, light or dark meat: compare 5 exact USDA records by source calories, 100-gram values, portions, and citations.

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 23 exact records behind Turkey 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, dark 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

23 listed servings each weigh 85 g

The 23 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, dark meat, roasted, skin eaten and Turkey, light or dark meat, fried, coated, 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 versus fried) 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 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, dark meat, roasted, skin eaten vs Turkey, light or dark meat, fried, coated, skin not eaten

Both records appear in this page’s evidence set. 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 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 23 context records in this source topic Turkey, duck, other poultry

Turkey, dark meat, roasted, skin eaten and Turkey, dark meat, roasted, 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 19 of 23 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 Shortening, vegetable, household, composite

USDA input 4615 appears in 4 of 23 context records; its summed listed input weight spans 1.4–1.5 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 197 mg in Turkey, light meat, breaded, baked or fried, skin not 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 Calcium: density and serving context

In this page’s records, calcium runs from 9 mg in Turkey, thigh, cooked, skin eaten to 32 mg in Turkey, drumstick, cooked, skin eaten, all per 100 g.

Follow this evidence path