Turkey is a delicious, lean protein packed with nutrients. A 3-ounce serving of boneless, skinless turkey breast contains 26 grams of protein, 1 gram of fat and 0 grams of saturated fat.
For more information about turkey and nutrition use the links below.
Information courtesy of the National Turkey Federation. (Links will open in a new window.)
Labels you find on meat and poultry items – such as organic, antibiotic-free, natural and free-range – do not reflect differences in food quality or safety. Labels only describe the way in which a poultry or meat product was raised or produced. Labels can be confusing; click on the link below for a brochure that explains a variety of labels and what they mean.
There are no added hormones or steroids given to turkeys today. In fact, no hormones are approved for use in turkeys and haven’t been since the 1950s. Genetic improvements, better feed formulation and modern management practices are responsible for the larger turkeys produced today.