Poultry | Low Fat High Protein Keto Paleo

Turkey Breast Halve

Meleagris gallopavo Allergen-Free
Turkey Breast Halve

Sourcing & Taxonomy

  • Family Phasianidae
  • Primary Cuisine North American, European
  • Seasonality Year-Round (peak Fall/Winter)
  • Source Turkey

The Forktionary Angle

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Definition

A lean cut of white meat from the breast of a domestic turkey, typically sold without bone or skin, known for its mild flavor.

Sensory Profile

TasteMild, Savory, Lean, Umami
TextureFirm, Lean, Fine-grained, Juicy (when cooked properly)
AromaMild, Meaty, Poultry-like
AcidityLow

Technical Metrics

Nutrition Facts

Per 112g
Calories147 kcal
Total Fat2.5 g
Saturated Fat0.7 g
Trans Fat0 g
Cholesterol70 mg
Protein30 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron0.8 mg
Potassium280 mg

Chef’s Secret

Brine turkey breast for at least 4 hours before cooking to ensure moisture and flavor, preventing it from drying out.

Substitutions

Best Match

Chicken Breast

1:1

Closest match in flavor, texture, and leanness; ideal for most recipes.

Pork Loin

1:1

Good lean white meat alternative, suitable for roasting or grilling.

Tofu (Extra-Firm)

1:1

Plant-based, high-protein option for texture, requires seasoning for flavor.

Veal Cutlet

1:1

Offers a similar mild flavor and tender texture for premium dishes.

Buying Guide

Choose breasts with a pinkish color, firm texture, and no strong odor.

Flavor Pairings

Cranberry sage thyme rosemary gravy mashed potatoes green beans sweet potato.