1 small thigh (from hen, approx 11 to 13 lb bird) (yield after cooking, bone removed)
410 kcal
225 g
Meat & poultrymoderate variability
Turkey, thigh, cooked, skin eaten: calories and nutrition
Turkey, thigh, cooked, skin eaten has about 155 calories per USDA reference amount in the cited USDA reference record. Use the portion controls and preparation factors below to interpret the estimate.
What this number means
A portion-aware estimate, not a promise
A USDA reference amount weighing 85 grams has about 155 calories in the cited source record.
The listed household measures span roughly 52–673 calories across the listed portions. That range describes the source portions below; it is not a confidence interval and does not capture every recipe.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Portion explorer
See how portion size changes the estimate
Move the slider to scale the source values. This is a mathematical comparison, not an analysis of your exact plate.
- Calories
- 155 kcal
- Protein
- 20.7 g
- Carbohydrate
- 0.2 g
- Total fat
- 7.9 g
Household measures
Compare listed portions
These values scale the source nutrition by gram weight. Rounding keeps the comparison readable.
1 medium thigh (approx 14 to 18 lb bird) (yield after cooking, bone removed)
546 kcal
300 g
1 large thigh (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed)
673 kcal
370 g
1 cup, diced, cooked
246 kcal
135 g
1 oz, boneless, cooked
52 kcal
28 g
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Protein
20.7 g≈ 42% Daily ValueCholesterol
95.2 mg≈ 32% Daily ValueSodium
388.5 mg≈ 17% Daily ValueSource-serving signals
What stands out in this record
These observations are calculated from the cited USDA reference amount. They describe the database serving, not a measurement or recommendation for your plate.
- The representative USDA portion supplies 20.7 g protein, about 42% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 388 mg sodium, about 17% of the Daily Value used on U.S. labels.
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 | 155 kcal 182 kcal | — |
| Protein | 20.7 g 24.4 g | 42% |
| Carbohydrate | 0.2 g 0.3 g | — |
| Total fat | 7.9 g 9.3 g | — |
| Dietary fiber | 0 g 0 g | — |
| Sugars | 0 g 0 g | — |
| Sodium | 388.5 mg 457 mg | 17% |
| Saturated fat | 2.4 g 2.8 g | — |
| Monounsaturated Fat | 2.9 g 3.4 g | — |
| Polyunsaturated Fat | 2.4 g 2.8 g | — |
| Cholesterol | 95.2 mg 112 mg | 32% |
| Potassium | 217.6 mg 256 mg | — |
| Calcium | 7.7 mg 9 mg | — |
| Iron | 1.1 mg 1.3 mg | — |
| Magnesium | 18.7 mg 22 mg | — |
| Vitamin C | 0 mg 0 mg | — |
| Vitamin D | 0.3 µg 0.3 µg | — |
| Vitamin A | 11.1 µg 13 µg | — |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 54.7 g 64.3 g | — |
Daily Values appear only when they are supplied by the reviewed data record. Individual needs differ.
Inside the source record
Source formulation behind this USDA record
USDA links this survey-food entry to 4 source inputs used to calculate the reference nutrition. Publishing those inputs makes the record easier to inspect and helps explain why two similarly named foods can have different values.
How to read this
4 listed components
The largest listed inputs by source weight are Turkey, retail parts, thigh, meat and skin, cooked, roasted, Turkey, thigh, from whole bird, meat only, with added solution, roasted, Turkey, skin from whole, (light and dark), with added solution, roasted. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
100.8 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Turkey, thigh, from whole bird, meat only, with added solution, roastedUSDA ingredient 5728 | 31 GM | 31 g | 30.7% |
| 2 | Salt, tableUSDA ingredient 2047 | 0.84 GM | 0.8 g | 0.8% |
| 3 | Turkey, skin from whole, (light and dark), with added solution, roastedUSDA ingredient 5699 | 3 GM | 3 g | 3% |
| 4 | Turkey, retail parts, thigh, meat and skin, cooked, roastedUSDA ingredient 5743 | 66 GM | 66 g | 65.5% |
What changes the estimate most?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with portion size, cut and fat trim, cooking method, breading, marinade, or sauce.
Food estimates can be sensitive to portion weight, preparation, ingredient ratios, and additions that are difficult to judge from appearance alone.
- 01
portion size
- 02
cut and fat trim
- 03
cooking method
- 04
breading, marinade, or sauce
How we estimated this
Traceable back to the source record
This profile uses FoodData Central Survey Foods (FNDDS). It reports the source serving, calculates the 100-gram comparison from the same record, and scales household portions by their listed gram weights.
About the serving label: USDA describes the underlying portion as “Typical reported amount.” We display it as “USDA reference amount” to make clear that it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published 2024-10-31
FoodData Central ID: 2706125
FNDDS food code: 24202460
It does not reconstruct every possible recipe or infer your plate’s weight. Preparation and recipe differences belong in the uncertainty explanation, not hidden decimal places.
Source release 2024-10-31. Read the full nutrition methodology.