Knowing the yield of a whole turkey and turkey products is required when planning and budgeting. It is easy to calculate single serving products and roasts but more difficult with a whole body turkey or parts. This information can help you.

Average Servings Per Pound*
Whole Turkey2.8
Bone-in Turkey Breast3.3
Thighs2.8
Drumsticks2.5
Wings2.3
Boneless Breast4.0
Boneless Thigh4.0
Boneless Turkey Roast4.0
Cutlets/Slices4.0
Tenderloins/Fillets4.0
Ground Turkey4.0
Deli/Cooked Turkey Products4.0
* Based on a 3-oz. cooked, edible serving
Source: National Turkey Federation

 

Average Number of Portions/Servings From Cooked Whole Body Turkey and Turkey Parts
 Average Yield %*Number of Edible Ounces (1-oz.portions)
per Pound**
Whole Body Turkey 538.48
Parts Breast 629.92
Hindquarter 497.84
Drumstick 477.52
Thigh 538.48
Wing 436.88

* This is an average based on yields from braised, roasted, pressure-cooked and steamed cooking methods.
** To calculate serving sizes, divide the average number of edible ounces per pound by the serving size.
Source: "Food Buying Guide for Child Nutrition Programs," Program Aid 1331, USDA

 

Cooked, Edible Yield from 50 Pounds of Whole Body Turkey and Turkey Parts
Cooking Method*Braised
% / Lbs.
Roasted
% / Lbs.
Pressure Cooked
% / Lbs.
Simmered
% / Lbs.
Whole Body Turkey**49 / 24.554 / 27.051 / 25.557 / 28.5
Bone-In Parts*** Breast58 / 29.063 / 31.561 / 30.567 / 33.5
Hindquarter53 / 26.545 / 22.5-- / ---- / --
Drumstick51 / 25.548 / 24.045 / 22.545 / 22.5
Thigh56 / 28.048 / 24.053 / 26.553 / 26.5
Wing41 / 20.544 / 22.042 / 21.046 / 23.0
* Cooked to an internal temperature of 170°F (breast) and 180°F (thigh).
** Includes neck and giblets. Numbers apply to frozen, thawed or fresh.
*** Cooked from frozen state.
Source: "Food Yields," USDA Handbook 102

 

 

Sources of Supply
Hormones/Drugs
Processing Programs
USDA Inspection & Grading
Labeling Terms
Yield from Turkey
Fresh/Frozen

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