What portion is the score based on?

Nutrition figures are given per 100 g, and the scoring applies a serving-size adjustment based on this food's typical portion: 1 medium slice (60 g). Eating substantially more or less than that shifts the real-world effect accordingly.

How confident is this score?

Based on the measured median for this food category. Because the purine figure is estimated rather than directly measured, read this score as approximate.

How does this compare with other turkey entries?

The database holds 32 turkey variants and this one is 7th of 32, scoring 69. They range from 1 (back turkey) up to 72 (turkey, light or dark meat, fried, coated, skin not eaten), so preparation matters more here than the ingredient does — a 71-point spread within the same food.

Animal / meat

Turkey, light meat, breaded, baked or fried, skin eaten

Q: What does a score of 69 mean?

69 out of 100 places turkey, light meat, breaded, baked or fried, skin eaten in the "good" band. Generally ranks well. Most people with gout find it fits into a regular eating pattern. Scores rank foods against each other on average across a population. They are not a personal risk level.

Q: Can I eat turkey, light meat, breaded, baked or fried, skin eaten if I have gout?

That is a question for you and your clinician. This page ranks foods on published population-average evidence; it does not account for your urate level, kidney function, medications or overall eating pattern.

How turkey, light meat, breaded, baked or fried, skin eaten scores for gout, what moved that score, and the nutrition and portions behind it.

Food Index score

Turkey, light meat, breaded, baked or fried, skin eatenGood

0100

Based on a well-supported purine estimate

What moved this score
Starting score	100
Purine Load	-16.6
Nutrient Gaps	-6
Calorie Density	-3.4
Saturated Fat	-2.8
Sodium	-2.3
Heme Iron	-1.3
3 smaller factors	+1.3
Final score	69

Flare risk (acute)83

Long-term (chronic)86

Turkey, light meat, breaded, baked or fried, skin eaten scores 69 out of 100 and sits in the good band. Generally ranks well. Most people with gout find it fits into a regular eating pattern.

Penalties took 32.4 points off a starting score of 100, and protective factors added 1.3 back. Every factor is listed in full below.

Scores run 0–100, where higher means more gout-friendly on average. They reflect relative ranking across foods, not a personal risk level. The same food can suit one person and not another, so use the score as a starting point for a conversation with your clinician.

Compare with another foodMore turkey, duck, other poultry How scoring works

The underlying data

Nutrition and portions

Nutrition Facts

Amounts per 100 g

Typical serving60 g

Calories200

Total Fat6.8 g
Saturated Fat1.9 g
Sodium198 mg
Dietary Fiber0.40 g
Total Sugars0.56 g
Protein26.8 g

Calcium27 mg
Iron1.1 mg
Magnesium32 mg
Vitamin C0 mg
Folate17 ug

Water59.4 g
Alcohol0 g
Omega-3 EPA0 g
Omega-3 DHA0 g

Common portions

1 small or thin slice30 g
1 medium slicetypical60 g
1 large or thick slice85 g
1 cup, diced, cooked135 g
1 oz, boneless, cooked28 g
Quantity not specified85 g

Where the purine figure comes from

No direct purine measurement has been published for this food, so the score uses the measured median for its category (turkey, duck, other poultry).

We rate this a good confidence estimate.

How purines affect the score →

Nutrition values from the USDA FoodData Central database.

Scoring rationale

Every factor, in full

Each row shows the points a factor moved, what drove it, and the studies behind its weight.

PointsFactorAffects

-16.6
Purine LoadFlare risk
120 mg of purines per 100 g, weighted 1x as an animal source and 1.0x for the typical portion: 120 mg effective.
Evidence: Choi HK 2004, N Engl J Med · Kaneko K 2014, Biol Pharm Bull · Zhang Y 2012, Ann Rheum Dis
Flare risk
-6
Nutrient GapsLong-term
Provides meaningful amounts of only 2 of the 5 protective nutrient groups (vitamin C, fiber, omega-3, magnesium and folate).
Evidence: Choi HK 2009, Arch Intern Med · Juraschek SP 2016, Arthritis Rheumatol · Zhang M 2019, Arthritis Rheumatol
Long-term
-3.4
Calorie DensityLong-term
200 kcal per 100 g, above the 80 kcal energy-density threshold.
Evidence: Aune D 2014, Eur J Nutr
Long-term
-2.8
Saturated FatLong-term
1.88 g of saturated fat per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol · Yokose C 2021, Curr Opin Rheumatol
Long-term
-2.3
SodiumLong-term
198 mg of sodium per 100 g, with no portion adjustment.
Evidence: FitzGerald JD 2020, Arthritis Care Res
Long-term
-1.3
Heme IronLong-term
1.09 mg of iron per 100 g, of which about 60% is heme iron in animal foods, with no portion adjustment.
Evidence: Li R 2018, Asia Pac J Clin Nutr
Long-term
+0.8
MagnesiumLong-term
32 mg of magnesium per 100 g, with no portion adjustment.
Evidence: Li X 2015, BMJ
Long-term
+0.3
FiberLong-term
0.4 g of dietary fiber per 100 g, with no portion adjustment.
Evidence: Juraschek SP 2016, Arthritis Rheumatol
Long-term
+0.2
FolateLong-term
17 µg of folate per 100 g, with no portion adjustment.
Evidence: Lyu LC 2017, Am J Clin Nutr
Long-term

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