Energy
middle half182 kcalthis record per 100 g
- Corpus median
- 188 kcal
- Middle 50%
- 160–207 kcal
Based on 36 records reporting energy.
Meat & poultrymoderate variability
Turkey, thigh, cooked, skin eaten calories: 155 per 85 g
This exact USDA record reports 155 calories for 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
USDA reference amount · 85 g
- Calories
- 155 kcal
- Protein
- 20.7 g
- Carbohydrate
- 0.2 g
- Total fat
- 7.9 g
- Fiber
- 0 g
- Sodium
- 388 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 85 g
155calories
Turkey, thigh, cooked, skin eaten
- Protein
- 20.7 g
- Carbs
- 0.2 g
- Fat
- 7.9 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 155 calories for USDA reference amount at 85 grams. On a fixed-weight basis, the same record contains 182 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 20.7 g protein, 0 g fiber, and 388 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is turkey, retail parts, thigh, meat and skin, cooked, roasted, representing 65.5% 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 reference amount and 1 cup, diced, cooked answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 52–673 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 2706125: “Turkey, thigh, cooked, 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 2706125, each row multiplies the published per-100-gram values by its stated weight. “1 oz, boneless, cooked” through “1 large thigh (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed)” 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 | 52 kcal | 6.9 g | 0 g | 130 mg |
| 1 cup, diced, cookedUSDA-listed household measure | 135 g | 246 kcal | 32.9 g | 0 g | 617 mg |
| 1 large thigh (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed)USDA-listed household measure | 370 g | 673 kcal | 90.3 g | 0 g | 1,691 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 2706125’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half24.4 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
middle half0 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0 g
Based on 36 records reporting dietary fiber.
Sodium
middle half457 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 2706125’s 85 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; the larger tradeoff-side percentage is Sodium. 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
Iron1 mg
≈ 6% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium388 mg
≈ 17% DV. This does not cross the FDA’s 20% ‘high’ guide.
Saturated fat2.4 g
≈ 12% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Turkey, thigh, cooked, skin eaten,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2706126 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 oz, boneless, cooked to 1 large thigh (from tom, approx 19 to 21 lb bird) (yield after cooking, bone removed)
USDA assigns those measures 28.4 g and 370 g. At this record’s fixed composition, scaled energy moves from 52 kcal to 673 kcal.
- 02
Record choice: compare with FDC 2706126
At an equal 100 g, this record has 3.3 g more total fat than “Turkey, thigh, cooked, skin not eaten.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Turkey, retail parts, thigh, meat and skin, cooked, roasted
The source formulation has 4 input rows; Turkey, retail parts, thigh, meat and skin, cooked, roasted supplies 65.5% 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 “thigh; cooked; skin eaten” fits. Inspect FDC 2706126 when “thigh; cooked; skin not eaten” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Turkey, thigh, cooked, skin eaten
- Exact source wording
- “Turkey, thigh, cooked, skin eaten”
- Source identity
- USDA FDC 2706125 · FNDDS 24202460
- Named qualifiers
- thigh · cooked · skin eaten
- Source inputs unique in this pair
- Turkey, skin from whole, (light and dark), with added solution, roasted · Turkey, retail parts, thigh, meat and skin, cooked, roasted
Inspect this alternative when its fields fit better
Turkey, thigh, cooked, skin not eaten
- Exact source wording
- “Turkey, thigh, cooked, skin not eaten”
- Source identity
- USDA FDC 2706126 · FNDDS 24202500
- Named qualifiers
- thigh · cooked · skin not eaten
- Source inputs unique in this pair
- Turkey, thigh, from whole bird, meat only, 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 “thigh”, “cooked”, 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, thigh, cooked, skin eaten | 85 g155 kcal | 182 kcal | 24.4 g | 9.3 g | 0 g | 457 mg |
| Turkey, thigh, cooked, skin not eaten | 85 g137 kcal | 161 kcal | 26.9 g | 6 g | 0 g | 458 mg |
| Turkey, wing, cooked, skin eaten | 85 g172 kcal | 202 kcal | 26.9 g | 10 g | 0 g | 442 mg |
| Turkey, drumstick, cooked, skin eaten | 85 g175 kcal | 206 kcal | 27.6 g | 9.7 g | 0 g | 399 mg |
| Turkey, drumstick, cooked, skin not eaten | 85 g122 kcal | 144 kcal | 28.5 g | 3.4 g | 0 g | 455 mg |
| Turkey, wing, cooked, skin not eaten | 85 g118 kcal | 139 kcal | 28.8 g | 2.1 g | 0 g | 467 mg |
| Turkey, light meat, skin eaten | 85 g144 kcal | 169 kcal | 28.3 g | 5.6 g | 0 g | 468 mg |
How to compare FDC 2706125: 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 2706125, the 5 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 small thigh (from hen, approx 11 to 13 lb bird) (yield after cooking, bone removed)
410 kcal
225 g
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 signals in the source amount
For FDC 2706125, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
95.2 mg≈ 32% Daily ValueSodium
388.5 mg≈ 17% Daily ValueThe percentages above apply to FDC 2706125’s 85 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2706125 has no protein percentage here: Feast reports 20.7 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Source-serving signals
What stands out in this record
These 1 calculated observation describe FDC 2706125 at 85 g—not a measured or recommended plate.
- 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 | Not established Not established |
| Protein | 20.7 g 24.4 g | Not shown Not shown |
| Carbohydrate | 0.2 g 0.3 g | 0% 0% |
| Total fat | 7.9 g 9.3 g | 10% 12% |
| Dietary fiber | 0 g 0 g | 0% 0% |
| Sugars | 0 g 0 g | Not established Not established |
| Sodium | 388.5 mg 457 mg | 17% 20% |
| Saturated fat | 2.4 g 2.8 g | 12% 14% |
| Monounsaturated Fat | 2.9 g 3.4 g | Not established Not established |
| Polyunsaturated Fat | 2.4 g 2.8 g | Not established Not established |
| Cholesterol | 95.2 mg 112 mg | 32% 37% |
| Potassium | 217.6 mg 256 mg | 5% 5% |
| Calcium | 7.7 mg 9 mg | 1% 1% |
| Iron | 1.1 mg 1.3 mg | 6% 7% |
| Magnesium | 18.7 mg 22 mg | 4% 5% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.3 µg 0.3 µg | 1% 2% |
| Vitamin A | 11.1 µg 13 µg | 1% 1% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 54.7 g 64.3 g | Not established Not established |
For FDC 2706125, 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 2706125 to 4 source inputs totaling 100.8 g in its standardized formulation. Publishing that exact provenance makes “Turkey, thigh, cooked, skin eaten” inspectable beside similarly named records.
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 · encyclopedia page available | 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% |
Exact-record context
What makes this USDA record distinct?
For FDC 2706125, 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, thigh, cooked, skin eaten
- USDA category
- Turkey, duck, other poultry
- FDC ID
- 2706125
- FNDDS code
- 24202460
Closest inspectable record
Turkey, thigh, cooked, skin not eaten
- USDA category
- Turkey, duck, other poultry
- FDC ID
- 2706126
- FNDDS code
- 24202500
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 182 kcal | 161 kcal | +21 kcal |
| Protein | 24.4 g | 26.9 g | −2.5 g |
| Carbohydrate | 0.3 g | 0 g | +0.3 g |
| Total fat | 9.3 g | 6 g | +3.3 g |
| Dietary fiber | 0 g | 0 g | Same listed value |
| Sodium | 457 mg | 458 mg | −1 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 21 more calories and 3.3 g more total fat than “Turkey, thigh, cooked, skin not eaten.”
Only this record lists Turkey, skin from whole, (light and dark), with added solution, roasted; Turkey, retail parts, thigh, meat and skin, cooked, roasted. Only the comparison record lists Turkey, thigh, from whole bird, meat only, 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: Turkey, thigh, from whole bird, meat only, with added solution, roasted; Salt, table.
Listed only in this record: Turkey, skin from whole, (light and dark), with added solution, roasted; Turkey, retail parts, thigh, meat and skin, cooked, roasted.
Listed only in the comparison: Turkey, thigh, from whole bird, meat only, roasted.
Portion evidence
The listed portion sets differ
This record’s reference amount is 85 g; a familiar listed measure is 1 cup, diced, cooked (135 g).
The comparison record’s reference amount is 85 g; a familiar listed measure is 1 cup, cooked, diced (135 g).
Use the 100-gram row to compare FDC 2706125 with FDC 2706126 at equal mass; use their 85 g and 85 g source amounts only for portion matching.
Evidence boundary: FDC 2706125 versus FDC 2706126 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 2706125 appears in 1 pair page that passed semantic, material-difference, source-evidence, and diversity gates. Each preserves a 100-gram denominator and both primary records.
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Turkey, thigh, cooked, skin eaten” beside explicitly linked source records; use them to compare preparations without turning FDC 2706125 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 portion size, cut and fat trim, cooking method, breading, marinade, or sauce.
For “Turkey, thigh, cooked, skin eaten,” resolve portion size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
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.
- 02
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.
- 03
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.
- 04
breading, marinade, or sauce
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2706125 comes from FoodData Central Survey Foods (FNDDS). Its 182 kcal per 100 g becomes 155 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.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2706125
FNDDS food code: 24202460
The scaling for FDC 2706125 can be exact while the match to “Turkey, thigh, cooked, 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.