Meat Cut/Poultry | Gluten Free Keto Friendly Paleo

Turkey Back

Meleagris gallopavo Allergen-Free
Turkey Back

Sourcing & Taxonomy

  • Family Phasianidae
  • Primary Cuisine Global
  • Seasonality Year-Round (Peak Autumn/Winter)
  • Source Turkey

The Forktionary Angle

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Definition

The bony, meaty back portion of a turkey, typically used for making flavorful stock, soup bases, or for roasting.

Sensory Profile

TasteSavory, Meaty
TextureMeaty, Bony
AromaPoultry, Rich
AcidityLow

Technical Metrics

Nutrition Facts

Per 100 g
Calories180 kcal
Total Fat8 g
Saturated Fat2.5 g
Trans Fat0 g
Cholesterol70 mg
Protein25 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium15 mg
Iron1 mg
Potassium250 mg

Chef’s Secret

For a deeply flavored stock, roast the turkey back until golden brown before simmering with aromatics. Always start with cold water to slowly extract impurities and flavor.

Substitutions

Best Match

Chicken Back

1:1

Excellent for stock, similar flavor profile but typically smaller.

Turkey Neck

1:1

Another good source for rich turkey stock, often meatier than backs.

Pork Rib Bones

N/A

For a non-poultry stock with good collagen and fat, but different flavor.

Turkey Thighs (with bone)

1:1

For roasting or braising when more meat is desired, but less suited for pure stock.

Buying Guide

Look for fresh, pink turkey backs with some meat and skin attached. Avoid discolored or strong-smelling pieces.

Flavor Pairings

Stocks gravies soups stews braised dishes smoked meats