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Turkey Thigh, Skinless Cooked

Turkey Thigh, Skinless Cooked

EverydayCooked

Turkey Thigh, Skinless Cooked is a dark meat poultry cut valued for its high protein content and rich mineral profile. While naturally higher in fat than turkey breast, removing the skin reduces saturated fat while retaining beneficial nutrients like iron and zinc. The cooked meat maintains a moist, tender texture with deeper savory flavors compared to white meat, making it a nutrient-dense option for muscle maintenance and iron-rich diets.

Macro Impact

A 3 oz serving contains 138 calories, 23g protein, 0g carbs, and 5g fat.

Calorie Burn

How long would it take to burn off 138 calories?
Walking3.5 mph, moderate pace
32 min
YogaModerate effort, gentle pace
23 min
SwimmingModerate effort, freestyle
18 min
Biking12-14 mph, moderate effort
14 min
StairsStair climbing, moderate pace
16 min
Running5 mph (12 min/mile)
12 min

Nutrition Facts

Serving size3 oz (85 g)
Amount per serving
Calories138
% Daily Value*
Total Fat5g
7%
Saturated Fat2g
9%
Trans Fat0g
Polyunsaturated Fat1g
Monounsaturated Fat2g
Cholesterol94mg
31%
Sodium77mg
3%
Total Carbohydrate0g
0%
Dietary Fiber0g
0%
Total Sugars0g
Includes Added Sugars0g
0%
Protein23g
Vitamin D0mcg
0%
Calcium9mg
1%
Iron1mg
7%
Potassium213mg
5%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
0 / 275 g
0%
Fiber
0 / 28 g
0%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
5 / 78 g
7%
Monounsaturated
2 / 31 g
8%
Polyunsaturated
1 / 23 g
4%
Saturated
2 / 23 g
7%
Trans
0 g
Cholesterol
94 / 300 g
31%
Omega 3
0 / 5 g
2%
Omega 6
1 / 19 g
5%
Omega 9
2 g
Protein
Protein
23 / 80 g
29%
Amino Acids
Histidine
1 / 3 g
22%
Isoleucine
1 / 2 g
69%
Leucine
2 / 3 g
59%
Lysine
2 / 2 g
83%
Methionine
1 / 1 g
51%
Phenylalanine
1 / 2 g
51%
Threonine
1 / 1 g
63%
Tryptophan
0 / 0 g
54%
Valine
1 / 2 g
59%
Arginine
1 g
Cysteine
0 g
Cystine
0 g
Tyrosine
1 g
Alanine
1 g
Aspartic Acid
2 g
Glutamic Acid
4 g
Glycine
1 g
Proline
1 g
Serine
1 g
Vitamins
Thiamine, B1
0 / 1 mg
7%
Riboflavin, B2
0 / 1 mg
14%
Niacin, B3
6 / 15 mg
37%
Pantothenic Acid, B5
1 / 5 mg
14%
Pyridoxine, B6
0 / 1 mg
33%
Biotin, B7
3 / 30 mcg
11%
Cobalamin, B12
1 / 2 mcg
35%
Folate
4 / 400 mcg
1%
Vitamin A
4 / 800 mcg
1%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
0%
Vitamin E
1 / 15 mg
5%
Vitamin K
2 / 105 mcg
2%
Minerals
Calcium
9 / 1k mg
1%
Copper
0 / 1 mg
28%
Iron
1 / 13 mg
9%
Magnesium
21 / 370 mg
6%
Manganese
0 / 2 mg
1%
Phosphorous
170 / 700 mg
24%
Potassium
213 / 3k mg
7%
Selenium
20 / 55 mcg
37%
Sodium
77 / 2.3k mg
3%
Zinc
2 / 10 mg
18%
Chromium
1 / 30 mcg
3%
Molybdenum
9 / 45 mcg
19%
Iodine
4 / 150 mcg
3%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
58 g
Caffeine
0 mg
Choline
64 mg
Taurine
30 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Turkey, thigh, from whole bird, meat only, raw. USDA Standard Reference, Legacy. Food ID 171531.
  2. 2.Turkey, retail parts, thigh, meat only, raw. USDA Standard Reference, Legacy. Food ID 174518.
  3. 3.Turkey, tom, thigh, meat only, raw. Canadian Nutrient File. Food ID 5176.
  4. 4.Turkey, hen, thigh, meat only, raw. Canadian Nutrient File. Food ID 502076.
  5. 5.Turkey, all classes, thigh, meat only, raw. Canadian Nutrient File. Food ID 502084.
  6. 6.Turkey, broiler, thigh, meat only, raw. Canadian Nutrient File. Food ID 502106.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

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