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Turkey Skin
Turkey Skin
Low concern
Turkey skin is the high-fat whole-food cover of turkey carcass; it is calorie- and saturated-fat-dense. Pathogen control (Salmonella, Campylobacter) is the primary safety concern, requiring cooking to 165 °F internal per USDA-FSIS.
Found in
20 products
What it is
Skin from the carcass of domestic turkey (Meleagris gallopavo); high in fat.
Whole-food fat/skin component of poultry preparations.
Why it's flagged
- high saturated fat
- pathogen control
What regulators actually say
"Cook all poultry to a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer."
"USDA FoodData Central provides nutrient profile data for turkey skin."
Regulatory status
United States — FDA
Regulated under USDA-FSIS poultry products.
European Union — EFSA
Regulated under EU meat hygiene legislation.
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