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USDA source topicMeat & poultry

Turkey, duck, other poultry: nutrition range, portions, and source records

This wiki page organizes 36 exact USDA Survey Foods records labeled “Turkey, duck, other poultry.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.

What is included?

The exact descriptions define the topic.

USDA places these records in the “Turkey, duck, other poultry” survey-food category. Within Feast’s broader navigation, they appear under Meat & poultry (36 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Turkey, light meat, roasted, skin not eaten; Turkey, light and dark meat, roasted, skin eaten; Cornish game hen, cooked, skin eaten; Turkey, drumstick, roasted, skin not eaten; Turkey, wing, cooked, skin not eaten. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 36 descriptions instead of replacing them with one generic average.

A robust view of the data

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.

NutrientMedianCentral 80%Observed spanRecords
Caloriesper 100 g188 kcal139 kcal–257 kcal133 kcal–336 kcal36
Proteinper 100 g26.9 g22.6 g–29.1 g18.9 g–32.3 g36
Carbohydrateper 100 g0 g0 g–1.4 g0 g–6.5 g36
Total fatper 100 g8 g3 g–18.1 g2.1 g–28.2 g36
Dietary fiberper 100 g0 g0 g–0 g0 g–0.4 g36
Total sugarsper 100 g0 g0 g–0.1 g0 g–0.6 g36
Sodiumper 100 g442 mg210 mg–522 mg197 mg–996 mg36
Potassiumper 100 g247 mg220 mg–279 mg174 mg–328 mg36
Calciumper 100 g14 mg11 mg–26 mg9 mg–32 mg36
Ironper 100 g1.1 mg0.7 mg–2.7 mg0.7 mg–5.7 mg36

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

Calories context

188 kcal at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported calories value is 188 kcal per 100 grams. The central records run from 139 kcal to 257 kcal, while the complete observed span is 133 kcal to 336 kcal.

Turkey, light meat, roasted, skin not eaten is nearest the lower central boundary, and Cornish game hen, cooked, skin eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Protein context

26.9 g at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported protein value is 26.9 g per 100 grams. The central records run from 22.6 g to 29.1 g, while the complete observed span is 18.9 g to 32.3 g.

Cornish game hen, cooked, skin eaten is nearest the lower central boundary, and Turkey, light meat, roasted, skin not eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Carbohydrate context

0 g at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported carbohydrate value is 0 g per 100 grams. The central records run from 0 g to 1.4 g, while the complete observed span is 0 g to 6.5 g.

Cornish game hen, cooked, skin eaten is nearest the lower central boundary, and Turkey, light or dark meat, fried, coated, skin eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total fat context

8 g at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported total fat value is 8 g per 100 grams. The central records run from 3 g to 18.1 g, while the complete observed span is 2.1 g to 28.2 g.

Turkey, drumstick, cooked, skin not eaten is nearest the lower central boundary, and Cornish game hen, cooked, skin eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Dietary fiber context

0 g at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported dietary fiber value is 0 g per 100 grams. The central records run from 0 g to 0 g, while the complete observed span is 0 g to 0.4 g.

Cornish game hen, cooked, skin eaten is nearest the lower central boundary, and Cornish game hen, cooked, skin eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total sugars context

0 g at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported total sugars value is 0 g per 100 grams. The central records run from 0 g to 0.1 g, while the complete observed span is 0 g to 0.6 g.

Cornish game hen, cooked, skin eaten is nearest the lower central boundary, and Dove, fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Sodium context

442 mg at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported sodium value is 442 mg per 100 grams. The central records run from 210 mg to 522 mg, while the complete observed span is 197 mg to 996 mg.

Pheasant, cooked is nearest the lower central boundary, and Turkey light or dark meat, stewed, skin eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Potassium context

247 mg at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported potassium value is 247 mg per 100 grams. The central records run from 220 mg to 279 mg, while the complete observed span is 174 mg to 328 mg.

Quail, cooked is nearest the lower central boundary, and Turkey, drumstick, cooked, skin eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Calcium context

14 mg at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported calcium value is 14 mg per 100 grams. The central records run from 11 mg to 26 mg, while the complete observed span is 9 mg to 32 mg.

Duck, cooked, skin eaten is nearest the lower central boundary, and Turkey, light meat, breaded, baked or fried, skin not eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Iron context

1.1 mg at the collection midpoint

Across 36 “Turkey, duck, other poultry” records, the middle reported iron value is 1.1 mg per 100 grams. The central records run from 0.7 mg to 2.7 mg, while the complete observed span is 0.7 mg to 5.7 mg.

Turkey, light meat, roasted, skin eaten is nearest the lower central boundary, and Duck, cooked, skin eaten is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 36 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

skin eaten

16 records use this wording, including Cornish game hen, cooked, skin eaten; Cornish game hen, roasted, skin eaten; Duck, cooked, skin eaten.

skin not eaten

16 records use this wording, including Cornish game hen, cooked, skin not eaten; Cornish game hen, roasted, skin not eaten; Duck, cooked, skin not eaten.

roasted

13 records use this wording, including Cornish game hen, roasted, skin eaten; Cornish game hen, roasted, skin not eaten; Duck, roasted, skin eaten.

cooked

12 records use this wording, including Cornish game hen, cooked, skin eaten; Cornish game hen, cooked, skin not eaten; Duck, cooked, skin eaten.

fried

5 records use this wording, including Dove, fried; Turkey, light meat, breaded, baked or fried, skin eaten; Turkey, light meat, breaded, baked or fried, skin not eaten.

baked

2 records use this wording, including Turkey, light meat, breaded, baked or fried, skin eaten; Turkey, light meat, breaded, baked or fried, skin not eaten.

stewed

2 records use this wording, including Turkey light or dark meat, stewed, skin eaten; Turkey, light or dark meat, stewed, skin not eaten.

Portion context

Household measures answer a different question than 100 grams.

36 of 36 records (100%) include at least one named measure in the source data. Together those records provide 163 usable named measures.

Across the pooled named measures, the midpoint gram weight is 85 g. The central 10th-to-90th-percentile interval runs from 28 g to 220 g, while the complete observed span is 15–380 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

Choosing a closer record

Use a sequence, not a guess disguised as precision.

  1. 01

    Match the exact description

    Look for the closest food name, preparation, additions, and context. “Turkey, duck, other poultry” is the collection label; the individual description is the actual reference.

  2. 02

    Compare on equal weight

    Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.

  3. 03

    Scale the closest listed measure

    Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.

  4. 04

    Add missing context

    Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

Complete source catalog

All 36 “Turkey, duck, other poultry” records

Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.

Exact USDA descriptionCaloriesProteinFiberSodiumSource amountReferences
Cornish game hen, cooked, skin eatenFDC 2706143 257 kcalper 100 g 22.1 gper 100 g 0 gper 100 g 386 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Cornish game hen, cooked, skin not eatenFDC 2706144 133 kcalper 100 g 23.1 gper 100 g 0 gper 100 g 385 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Cornish game hen, roasted, skin eatenFDC 2706145 257 kcalper 100 g 22.1 gper 100 g 0 gper 100 g 386 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Cornish game hen, roasted, skin not eatenFDC 2706146 133 kcalper 100 g 23.1 gper 100 g 0 gper 100 g 385 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Dove, friedFDC 2706148 223 kcalper 100 g 23.1 gper 100 g 0 gper 100 g 197 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Duck, cooked, skin eatenFDC 2706137 336 kcalper 100 g 18.9 gper 100 g 0 gper 100 g 221 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Duck, cooked, skin not eatenFDC 2706138 200 kcalper 100 g 23.4 gper 100 g 0 gper 100 g 227 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Duck, roasted, skin eatenFDC 2706139 336 kcalper 100 g 18.9 gper 100 g 0 gper 100 g 221 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Duck, roasted, skin not eatenFDC 2706140 200 kcalper 100 g 23.4 gper 100 g 0 gper 100 g 227 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Goose, wild, roastedFDC 2706142 304 kcalper 100 g 25.1 gper 100 g 0 gper 100 g 232 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Pheasant, cookedFDC 2706150 238 kcalper 100 g 32.3 gper 100 g 0 gper 100 g 205 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Quail, cookedFDC 2706149 226 kcalper 100 g 25 gper 100 g 0 gper 100 g 214 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey light or dark meat, stewed, skin eatenFDC 2706118 204 kcalper 100 g 30.2 gper 100 g 0 gper 100 g 576 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, dark meat, roasted, skin eatenFDC 2706112 202 kcalper 100 g 26.5 gper 100 g 0 gper 100 g 461 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, dark meat, roasted, skin not eatenFDC 2706111 167 kcalper 100 g 26.9 gper 100 g 0 gper 100 g 458 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, drumstick, cooked, skin eatenFDC 2706122 206 kcalper 100 g 27.6 gper 100 g 0 gper 100 g 399 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, drumstick, cooked, skin not eatenFDC 2706121 144 kcalper 100 g 28.5 gper 100 g 0 gper 100 g 455 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, drumstick, roasted, skin eatenFDC 2706124 203 kcalper 100 g 26.9 gper 100 g 0 gper 100 g 442 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, drumstick, roasted, skin not eatenFDC 2706123 144 kcalper 100 g 28.5 gper 100 g 0 gper 100 g 455 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light and dark meat, roasted, skin eatenFDC 2706114 183 kcalper 100 g 27.5 gper 100 g 0 gper 100 g 465 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light and dark meat, roasted, skin not eatenFDC 2706113 151 kcalper 100 g 28 gper 100 g 0 gper 100 g 464 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light meat, breaded, baked or fried, skin eatenFDC 2706108 200 kcalper 100 g 26.8 gper 100 g 0.4 gper 100 g 198 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light meat, breaded, baked or fried, skin not eatenFDC 2706107 173 kcalper 100 g 27.3 gper 100 g 0.4 gper 100 g 197 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light meat, roasted, skin eatenFDC 2706110 169 kcalper 100 g 28.3 gper 100 g 0 gper 100 g 468 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light meat, roasted, skin not eatenFDC 2706109 139 kcalper 100 g 28.8 gper 100 g 0 gper 100 g 467 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light meat, skin eatenFDC 2706106 169 kcalper 100 g 28.3 gper 100 g 0 gper 100 g 468 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light meat, skin not eatenFDC 2706105 139 kcalper 100 g 28.8 gper 100 g 0 gper 100 g 467 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light or dark meat, fried, coated, skin eatenFDC 2706116 192 kcalper 100 g 26.2 gper 100 g 0 gper 100 g 270 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light or dark meat, fried, coated, skin not eatenFDC 2706115 165 kcalper 100 g 27.2 gper 100 g 0 gper 100 g 274 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light or dark meat, smoked, skin eatenFDC 2706119 208 kcalper 100 g 28.1 gper 100 g 0 gper 100 g 996 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light or dark meat, smoked, skin not eatenFDC 2706120 162 kcalper 100 g 29.3 gper 100 g 0 gper 100 g 996 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, light or dark meat, stewed, skin not eatenFDC 2706117 158 kcalper 100 g 31.2 gper 100 g 0 gper 100 g 610 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, thigh, cooked, skin eatenFDC 2706125 182 kcalper 100 g 24.4 gper 100 g 0 gper 100 g 457 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, thigh, cooked, skin not eatenFDC 2706126 161 kcalper 100 g 26.9 gper 100 g 0 gper 100 g 458 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, wing, cooked, skin eatenFDC 2706129 202 kcalper 100 g 26.9 gper 100 g 0 gper 100 g 442 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Turkey, wing, cooked, skin not eatenFDC 2706128 139 kcalper 100 g 28.8 gper 100 g 0 gper 100 g 467 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

The records are not laboratory measurements of every possible “Turkey, duck, other poultry” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Turkey, duck, other poultry” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 36 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.

Continue exploring

Related source topics

These collections share a broad Feast category or similar language. They remain separate because USDA assigns their records to different source categories.

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