🦃 Iron in Turkey Calculator
Calculate iron content by turkey cut, serving size, and number of servings
| Turkey Cut | 3 oz (85g) | 6 oz (170g) | 8 oz (227g) |
|---|---|---|---|
| Breast Roasted | 0.6mg | 1.2mg | 1.6mg |
| Dark Meat Roasted | 1.3mg | 2.6mg | 3.5mg |
| Whole Turkey (Mixed) | 1.0mg | 2.0mg | 2.7mg |
| Turkey Wing | 1.2mg | 2.4mg | 3.2mg |
| Turkey Leg / Drumstick | 1.3mg | 2.6mg | 3.5mg |
| Deli Turkey Slices | 0.4mg | 0.8mg | 1.1mg |
| Ground Turkey 93% | 1.1mg | 2.2mg | 2.9mg |
| Smoked Turkey | 0.9mg | 1.8mg | 2.4mg |
| Meat / Poultry | Iron | Calories | Notes |
|---|---|---|---|
| Turkey Dark Meat | 1.3mg | 159 | Good heme iron source |
| Turkey Breast | 0.6mg | 125 | Lean, lower iron |
| Chicken Breast | 0.4mg | 128 | Lowest poultry iron |
| Chicken Thigh | 0.9mg | 170 | More iron than breast |
| Beef (ground 90%) | 2.2mg | 173 | Higher iron, more fat |
| Pork Loin | 0.6mg | 143 | Similar to turkey breast |
| Portion | Ounces | Grams | Description |
|---|---|---|---|
| Small Serving | 2 oz | 57g | Deli sandwich portion |
| Standard Serving | 3 oz | 85g | Deck of cards size |
| Medium Serving | 4 oz | 113g | Palm-sized portion |
| Large Serving | 6 oz | 170g | Typical dinner plate |
| Extra Large | 8 oz | 227g | Half pound |
| Full Pound | 16 oz | 454g | Whole pound cooked |
turkey, officially called Republic turkey, is a state that mostly sits in Anatolia, a region of West Asia. A little part of it, known as East Thrace, is in Southeast Europe. The land touches the Black Sea in the north and borders with Georgia, Armenia, Azerbaijan and Iran in the east.
In the south surround it Iraq, Syria and the Mediterranean Sea. Turkey has a special spot, shared between Asia and Europe. It works as a bridge and fence between those two continents.
Turkey: Country, Bird and Food
The modern republic of turkey was born in 1923, after the failure of the prior empire. It forms a big land area, surrounded by three sides of the Black Sea, Mediterranean Sea and Aegean Sea. In the Bosporus region stnads Istanbul, the biggest city of the land.
Now we change the topic; the bird turkey is a big and heavy species from the group Meleagris. They come from America. In their natural homes they are among the biggest birds and rank between the heaviest in the order Galliformes.
Benjamin Franklin wanted to choose the wild turkey instead of the bald eagle as the symbol of United States. Those wild birds are close and impressive animals. Usually they move by walking or running, even though they can fly strongly.
They often sleep in high trees.
During the past 30 years the industry of turkey grew a lot. Before it was made up of sale of one main product for festivals and special events, now it offers various foods. Among them are stuffings, sausages, fine meats and even more.
Because of health, variety and good taste, turkey always more enters in everyday meal plans.
For a party evening, when one buys whole turkey, it is useful to plan one until one and a half pounds for every person. A middle bird of four until five kilos is enough for eight until ten people. If some wants seconds or leftovers, then 1,25 until 1,5 pounds each person is a good choice.
Choose bigger then needed helps, because leftover meat goes in later meals.
One important point about food safety; important groups for health and safety do not advise to wash raw bird before cooking. Rinsing of raw turkey truly spreads the risk of cross-contamination. Before cooking one takes out the neck and bag of bowels from the bird.
One needs a thermometer to make sure proper cooking, although a tool for juice is not fully needed.
Also Turkish breads deserve attention. Simit is a traditional ring bread for breakfast or snack, existing already from the 1520s. It gives a nice nutty taste thanks to sesame seeds, but poppy seeds worktoo. Through various regions of turkey there are many types of simit.
