Energy
middle half200 kcalthis record per 100 g
- Corpus median
- 188 kcal
- Middle 50%
- 160–207 kcal
Based on 36 records reporting energy.
Meat & poultrymoderate variability
Turkey, light meat, breaded, baked or fried, skin eaten calories: 170 per 1 large or thick slice (85 g)
This exact USDA record reports 170 calories for 1 large or thick slice (85 g). That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Quick facts
1 large or thick slice · 85 g
- Calories
- 170 kcal
- Protein
- 22.8 g
- Carbohydrate
- 5.5 g
- Total fat
- 5.8 g
- Fiber
- 0.3 g
- Sodium
- 168 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
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
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 170 calories for 1 large or thick slice at 85 grams. On a fixed-weight basis, the same record contains 200 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 22.8 g protein, 0.3 g fiber, and 168 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is turkey, whole, light meat, meat and skin, cooked, roasted, representing 59.2% of the record’s listed input weight. The record contains 4 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The source calls its underlying survey portion “Quantity not specified,” but it separately lists 1 large or thick slice at the identical weight. We use the familiar household label here without changing the source calculation.
The household measures attached to this record span roughly 57–270 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2706108: “Turkey, light meat, breaded, baked or fried, skin eaten.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2706108, each row multiplies the published per-100-gram values by its stated weight. “1 oz, boneless, cooked” through “1 cup, diced, cooked” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 oz, boneless, cookedUSDA-listed household measure | 28.4 g | 57 kcal | 7.6 g | 0.1 g | 56 mg |
| 1 large or thick sliceUSDA-listed household measure | 85 g | 170 kcal | 22.8 g | 0.3 g | 168 mg |
| 1 cup, diced, cookedUSDA-listed household measure | 135 g | 270 kcal | 36.2 g | 0.5 g | 267 mg |
02 · Fixed-weight context
Where 100 grams sits inside Turkey, duck, other poultry
The comparison set contains 36 exact records in the Turkey, duck, other poultry USDA category. Here, “middle half” describes FDC 2706108’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half26.8 gthis record per 100 g
- Corpus median
- 26.9 g
- Middle 50%
- 24.2–28.4 g
Based on 36 records reporting protein.
Dietary fiber
upper quarter0.4 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0 g
Based on 36 records reporting dietary fiber.
Sodium
lower quarter198 mgthis record per 100 g
- Corpus median
- 442 mg
- Middle 50%
- 231–466 mg
Based on 36 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2706108’s 85 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Magnesium; the larger tradeoff-side percentage is Saturated fat. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Magnesium27 mg
≈ 6% DV. This does not cross the FDA’s 20% ‘high’ guide.
Iron1 mg
≈ 5% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat1.6 g
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
Sodium168 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Turkey, light meat, breaded, baked or fried, skin eaten,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2706107 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 oz, boneless, cooked to 1 cup, diced, cooked
USDA assigns those measures 28.4 g and 135 g. At this record’s fixed composition, scaled energy moves from 57 kcal to 270 kcal.
- 02
Record choice: compare with FDC 2706107
At an equal 100 g, this record has 3.2 g more total fat than “Turkey, light meat, breaded, baked or fried, skin not eaten.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Turkey, whole, light meat, meat and skin, cooked, roasted
The source formulation has 4 input rows; Turkey, whole, light meat, meat and skin, cooked, roasted supplies 59.2% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “light meat; breaded; baked or fried; skin eaten” fits. Inspect FDC 2706107 when “light meat; breaded; baked or fried; skin not eaten” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Turkey, light meat, breaded, baked or fried, skin eaten
- Exact source wording
- “Turkey, light meat, breaded, baked or fried, skin eaten”
- Source identity
- USDA FDC 2706108 · FNDDS 24201070
- Named qualifiers
- light meat · breaded · baked or fried · skin eaten
- Source inputs unique in this pair
- Turkey from whole, light meat, meat and skin, with added solution, cooked, roasted · Turkey, whole, light meat, meat and skin, cooked, roasted
Inspect this alternative when its fields fit better
Turkey, light meat, breaded, baked or fried, skin not eaten
- Exact source wording
- “Turkey, light meat, breaded, baked or fried, skin not eaten”
- Source identity
- USDA FDC 2706107 · FNDDS 24201060
- Named qualifiers
- light meat · breaded · baked or fried · skin not eaten
- Source inputs unique in this pair
- Turkey from whole, light meat, meat only, with added solution, cooked, roasted · Turkey, all classes, light meat, cooked, roasted
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “light meat”, “breaded”, “baked or fried”, and “skin eaten”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordTurkey, light meat, breaded, baked or fried, skin eaten | 85 g170 kcal | 200 kcal | 26.8 g | 6.8 g | 0.4 g | 198 mg |
| Turkey, light meat, breaded, baked or fried, skin not eaten | 85 g147 kcal | 173 kcal | 27.3 g | 3.7 g | 0.4 g | 197 mg |
| Turkey, light or dark meat, fried, coated, skin eaten | 85 g163 kcal | 192 kcal | 26.2 g | 8.5 g | 0 g | 270 mg |
| Turkey, light meat, skin eaten | 85 g144 kcal | 169 kcal | 28.3 g | 5.6 g | 0 g | 468 mg |
| Turkey, light meat, skin not eaten | 85 g118 kcal | 139 kcal | 28.8 g | 2.1 g | 0 g | 467 mg |
| Turkey, light or dark meat, fried, coated, skin not eaten | 85 g140 kcal | 165 kcal | 27.2 g | 5.1 g | 0 g | 274 mg |
| Turkey, light meat, roasted, skin eaten | 85 g144 kcal | 169 kcal | 28.3 g | 5.6 g | 0 g | 468 mg |
How to compare FDC 2706108: its source amount is 85 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2706108, the 5 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 small or thin slice
60 kcal
30 g
1 medium slice
120 kcal
60 g
1 large or thick slice
170 kcal
85 g
1 cup, diced, cooked
270 kcal
135 g
1 oz, boneless, cooked
57 kcal
28 g
At a glance
Nutrient signals in the source amount
For FDC 2706108, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
64.6 mg≈ 22% Daily ValueSaturated fat
1.6 g≈ 8% Daily ValueThe percentages above apply to FDC 2706108’s 85 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2706108 has no protein percentage here: Feast reports 22.8 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 85 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 170 kcal 200 kcal | Not established Not established |
| Protein | 22.8 g 26.8 g | Not shown Not shown |
| Carbohydrate | 5.5 g 6.5 g | 2% 2% |
| Total fat | 5.8 g 6.8 g | 7% 9% |
| Dietary fiber | 0.3 g 0.4 g | 1% 1% |
| Sugars | 0.5 g 0.6 g | Not established Not established |
| Sodium | 168.3 mg 198 mg | 7% 9% |
| Saturated fat | 1.6 g 1.9 g | 8% 9% |
| Monounsaturated Fat | 2.1 g 2.4 g | Not established Not established |
| Polyunsaturated Fat | 1.7 g 2 g | Not established Not established |
| Cholesterol | 64.6 mg 76 mg | 22% 25% |
| Potassium | 204.9 mg 241 mg | 4% 5% |
| Calcium | 23 mg 27 mg | 2% 2% |
| Iron | 0.9 mg 1.1 mg | 5% 6% |
| Magnesium | 27.2 mg 32 mg | 6% 8% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.3 µg 0.4 µg | 2% 2% |
| Vitamin A | 7.7 µg 9 µg | 1% 1% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 50.5 g 59.4 g | Not established Not established |
For FDC 2706108, approximate percentages divide the displayed 85 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2706108 to 4 source inputs totaling 111.5 g in its standardized formulation. Publishing that exact provenance makes “Turkey, light meat, breaded, baked or fried, skin eaten” inspectable beside similarly named records.
How to read this
4 listed components
The largest listed inputs by source weight are Turkey, whole, light meat, meat and skin, cooked, roasted, Turkey from whole, light meat, meat and skin, with added solution, cooked, roasted, Bread, crumbs, dry, grated, plain. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
111.5 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Turkey from whole, light meat, meat and skin, with added solution, cooked, roastedUSDA ingredient 5703 | 34 GM | 34 g | 30.5% |
| 2 | Bread, crumbs, dry, grated, plainUSDA ingredient 18079 · encyclopedia page available | 10 GM | 10 g | 9% |
| 3 | Shortening, vegetable, household, compositeUSDA ingredient 4615 · encyclopedia page available | 1.5 GM | 1.5 g | 1.3% |
| 4 | Turkey, whole, light meat, meat and skin, cooked, roastedUSDA ingredient 5182 | 66 GM | 66 g | 59.2% |
Exact-record context
What makes this USDA record distinct?
For FDC 2706108, the close-record rule searches the USDA “Turkey, duck, other poultry” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Turkey, light meat, breaded, baked or fried, skin eaten
- USDA category
- Turkey, duck, other poultry
- FDC ID
- 2706108
- FNDDS code
- 24201070
Closest inspectable record
Turkey, light meat, breaded, baked or fried, skin not eaten
- USDA category
- Turkey, duck, other poultry
- FDC ID
- 2706107
- FNDDS code
- 24201060
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 200 kcal | 173 kcal | +27 kcal |
| Protein | 26.8 g | 27.3 g | −0.5 g |
| Carbohydrate | 6.5 g | 6.5 g | +0 g |
| Total fat | 6.8 g | 3.7 g | +3.2 g |
| Dietary fiber | 0.4 g | 0.4 g | Same listed value |
| Sodium | 198 mg | 197 mg | +1 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 27 more calories and 3.2 g more total fat than “Turkey, light meat, breaded, baked or fried, skin not eaten.”
Only this record lists Turkey from whole, light meat, meat and skin, with added solution, cooked, roasted; Turkey, whole, light meat, meat and skin, cooked, roasted. Only the comparison record lists Turkey from whole, light meat, meat only, with added solution, cooked, roasted; Turkey, all classes, light meat, cooked, roasted. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
2 of the six displayed differences clear the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Bread, crumbs, dry, grated, plain; Shortening, vegetable, household, composite.
Listed only in this record: Turkey from whole, light meat, meat and skin, with added solution, cooked, roasted; Turkey, whole, light meat, meat and skin, cooked, roasted.
Listed only in the comparison: Turkey from whole, light meat, meat only, with added solution, cooked, roasted; Turkey, all classes, light meat, cooked, roasted.
Portion evidence
The listed portion sets differ
This record’s reference amount is 85 g; a familiar listed measure is 1 large or thick slice (85 g).
The comparison record’s reference amount is 85 g; a familiar listed measure is 1 large or thick slice (85 g).
Use the 100-gram row to compare FDC 2706108 with FDC 2706107 at equal mass; use their 85 g and 85 g source amounts only for portion matching.
Evidence boundary: FDC 2706108 versus FDC 2706107 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full turkey, duck, other poultry source category → Read the calculation and selection methodology →
Deep comparisons
Controlled comparisons that include this exact record
FDC 2706108 appears in 2 pair pages that passed semantic, material-difference, source-evidence, and diversity gates. Each preserves a 100-gram denominator and both primary records.
4 material nutrient differencesTurkey, light meat, breaded, baked or fried, skin… vs Turkey, light meat, roasted, skin not eatenInspect descriptions, portions, formulations, and both sources →4 material nutrient differencesTurkey, light meat, breaded, baked or fried, skin… vs Turkey, light meat, skin not eatenInspect descriptions, portions, formulations, and both sources →
From record to familiar meal
Guides that use this exact USDA record
These 2 guides place “Turkey, light meat, breaded, baked or fried, skin eaten” beside explicitly linked source records; use them to compare preparations without turning FDC 2706108 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with amount of absorbed frying fat, portion size, cut and fat trim, cooking method.
For “Turkey, light meat, breaded, baked or fried, skin eaten,” resolve amount of absorbed frying fat first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
amount of absorbed frying fat
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 02
portion size
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 03
cut and fat trim
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 04
cooking method
Match the method named by the source—such as baked, fried, boiled, or grilled—before scaling. Preparation can change both water content and the ingredients retained in the finished food.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2706108 comes from FoodData Central Survey Foods (FNDDS). Its 200 kcal per 100 g becomes 170 kcal at 85 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” The separately listed 1 large or thick slice has the same gram weight, so the familiar label can be shown without changing the calculation.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2706108
FNDDS food code: 24201070
The scaling for FDC 2706108 can be exact while the match to “Turkey, light meat, breaded, baked or fried, skin eaten” is wrong. That is why this profile keeps its 85 g weight, 4-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.