Turkey

93/7 is the fat level this page can quote, and it is a real number, not a rounding of "lean." Per 100 g, raw 93/7 reports 153 calories, 17.3 g of protein, and 9.6 g of fat. That is closer to 85/15 ground beef territory than to a lean poultry breast, because "93% lean" describes the ratio of lean tissue to fat by weight in the grind, not a claim about how the finished macros compare to chicken. A reader who buys 93/7 because it says "turkey" and expects chicken-breast numbers is buying the wrong product for that goal. If the package says 99% lean, this page cannot quote it. That formulation is closer in composition to turkey breast, and turkey breast is the exact figure this family dropped for want of a USDA record. Weigh it and log it as its own thing until a source-backed record exists.

Cooking concentrates the grind the same way it concentrates chicken breast. Raw 93/7 reports 153 calories and 17.3 g of protein per 100 g. Pan-broiled crumbles of the same 93/7 grind report 220 calories and 27.1 g of protein in the same 100 g, roughly 44% more calories and 57% more protein. Nothing was added by the pan. Water left the meat, and the protein and fat that were always there now sit in a smaller mass. This is the same water-loss mechanism documented on the chicken breast page: cook the grind, weigh what's left, and log the cooked record rather than scaling the raw one down by eye.

Weigh raw when you can, weigh cooked when you can't, and log the record that matches which one you did. Raw 93/7 at the USDA reference amount of 114 g logs at 19.7 g of protein. Cook that same 114 g and it will weigh less once it comes out of the pan, and it now belongs against the cooked record, not the raw one scaled down after the fact. If you're working from a browned batch with no raw weight to check, USDA's own portion for pan-broiled crumbles, 155 g, reports 42 g of protein for 341 calories, a real weight to check a kitchen scale against.

Sodium moves with the state, not by much, and neither number reflects added seasoning. Raw reports 80 mg per 100 g, pan-broiled reports 90 mg. Both are what an unseasoned grind carries on its own. A pre-seasoned patty, a breakfast sausage blend, or a marinated cutlet will run well outside that band, and neither record here represents it. Log those from the package label when one exists.

Fiber and sugar report as unavailable on both records, a gap in what the USDA measured rather than a claim about the food. Neither the raw nor the pan-broiled record carries a fiber or sugar figure, so the table marks both unavailable rather than filling in a zero. Ground turkey has no meaningful carbohydrate content either way, carbs read 0 g on both records, but an unmeasured fiber figure and a measured zero are different claims and this page only has grounds for the first.

The swap from chicken breast is about the skillet, not the macros. Raw skinless chicken breast reports more protein and less fat per 100 g raw than 93/7 ground turkey does, and the gap does not close once both are cooked. A reader reaching for ground turkey instead of chicken breast is usually doing it because ground meat browns faster, holds a taco seasoning better, or breaks the week's monotony, not because the nutrition label improved. That's a legitimate reason to buy it. It is not a reason to expect the protein-per-calorie ratio to beat chicken breast, because on this page's own numbers it does not.

A skillet meal is exactly the raw-versus-cooked pair this page was built to cover. Recipes that call for "1 lb ground turkey" are specifying the raw weight, and the plate that gets served afterward weighs less and reports different numbers per 100 g. Log the raw record against what came out of the package, log the cooked record against what went on the plate, and treat those as two different lookups for the same cooking session rather than one number carried through.

Where this page cannot follow you. If what's actually in the fridge is a roasted whole breast, a rotisserie half, or deli slices from the counter, this page has no record for any of them. Ground turkey and turkey breast are different cuts with different fat content, and folding a breast or a deli slice into the ground 93/7 numbers here would understate the protein and overstate the fat for what you're eating. Log those as a separate entry, from a package label when one exists, until a source-backed record covers them.

The decision rule for the whole page is short. Confirm the package says 93/7 before you log against either record here, match raw or pan-broiled to the state on the scale, and send turkey breast, deli slices, and any 99% lean product elsewhere, because none of them are what these two records describe.