Turkey Breast

Turkey breast is the meat from the breast of a turkey. It is a lean protein source that can be sold fresh, frozen, or processed into deli meats and other products. It is typically cooked before consumption, often by roasting or grilling.

Turkey breast is commonly used as a primary protein in meals, especially in deli meats, sandwiches, salads, and casseroles. Manufacturers use it for its mild flavor and lean protein content, offering a versatile ingredient for various savory dishes.

Turkey breast is a source of protein, niacin, vitamin B6, and selenium. The U.S. Food and Drug Administration (FDA) generally recognizes turkey as safe (GRAS) when used as a food ingredient. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated turkey products, but do not set specific health guidelines for turkey breast itself. Consuming processed turkey products may involve higher sodium intake.