Turkey Skin (Raw, from RTL Parts of DK Meat)
Turkey skin, sourced from raw parts of turkey (RTL), is an excellent addition to your culinary repertoire, offering a rich source of fats and a variety of essential nutrients. While often used in dishes to enhance flavor and texture, turkey skin can be roasted or fried for a crisp, golden finish that adds a delightful crunch to many recipes.
Nutritional Breakdown:
| Nutrient | Amount |
|---|---|
| Energy | 380 kcal |
| Protein | 14.35 g |
| Total Fat | 35.83 g |
| Saturated Fat | 10.216 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 4 mg |
| Iron | 0.76 mg |
| Magnesium | 7 mg |
| Phosphorus | 80 mg |
| Potassium | 93 mg |
| Sodium | 78 mg |
| Zinc | 0.88 mg |
| Copper | 0.041 mcg |
| Manganese | 0.003 mg |
| Selenium | 11.2 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (Vitamin B1) | 0.026 mg |
| Riboflavin (Vitamin B2) | 0.08 mg |
| Niacin (Vitamin B3) | 2.745 mg |
| Vitamin B6 | 0.114 mg |
| Folate (Vitamin B9) | 5.0 mcg |
| Vitamin B12 | 1.95 mcg |
| Vitamin A | 79 mcg |
| Vitamin E | 0.08 mg |
| Vitamin D2 | 0.7 mcg |
Allergen Information:
Turkey skin, as a poultry product, is generally safe for most people but may be unsuitable for individuals with poultry allergies. It is important to consider that turkey skin contains significant fat, which may not be suitable for those on low-fat or heart-health-conscious diets.
Dietary Preferences:
- Gluten-Free: Naturally gluten-free.
- Paleo: Turkey skin fits within a paleo diet due to its natural, unprocessed nature.
- Keto-Friendly: With a high fat content and no carbohydrates, turkey skin is suitable for ketogenic diets.
- Low-Carb: Contains zero carbohydrates, making it appropriate for low-carb and no-carb meal plans.
- Not Vegan: Turkey skin is an animal-based product and does not meet vegan dietary preferences.
Cooking Tips and Advice:
Turkey skin is often overlooked as a flavoring component, but its high-fat content can be used to your advantage in a variety of dishes. Whether you’re roasting, grilling, or slow cooking, the skin crisps up beautifully, providing a savory crunch. If you’re looking to use turkey skin in a more traditional way, consider rendering it down to make turkey fat (schmaltz), which can be used in cooking for added richness and flavor. The high-fat content also makes turkey skin perfect for making homemade turkey gravy or enhancing the flavor of soups and stews.
When preparing turkey skin, be sure to cook it thoroughly to achieve a crisp texture and prevent any undesirable softness. If you’re frying it, allow the skin to render out some of its fat first to get that perfect golden brown finish. For those looking to cut down on fat intake, it can be beneficial to remove the skin after cooking to avoid consuming excess fats.
Conclusion:
Turkey skin, while often discarded, is a flavorful and nutrient-rich ingredient that can enhance a variety of dishes. With its rich fat content, it’s a fantastic addition to keto, paleo, and low-carb diets, providing a crispy and savory treat when prepared properly. Just be mindful of its fat content if you’re looking to maintain a balanced diet. When used thoughtfully, turkey skin can elevate the flavors of many dishes, from roasted meats to soups, stocks, and beyond.
