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Turkey

Meat — purine content 100mg per 100g

Medium Purine
100
mg/100g

Yes, in moderation (up to 100g per meal).

Diet Advice

Turkey is lean white meat at about 100mg purine per 100g — lower than beef or pork muscle, but still an animal purine source, so portion size matters more than the cooking method. Deli and cured turkey is a different food: much saltier and not a lean-protein swap.

Recommended Preparation

Roast, grill or poach, and keep the portion to roughly the size of your palm. Skip cured or deli turkey and use leftovers in salads rather than in processed sandwiches.

Data source: USDA FoodData Central; Choi HK, NEJM 2004; Li R, Asia Pac J Clin Nutr 2018 (dietary factors meta-analysis). Purine value: 100mg per 100g of Turkey (Medium purine, yellow zone).

See the full purine food classification table for all 142 foods, or read the low purine diet guide.

Frequently Asked Questions

Turkey: is it high in purines?
Turkey: 100mg of purines per 100g, in the medium band (50-150mg/100g) used on this site. This is a food to portion rather than ban: smaller servings, less often, and sparingly during a flare.
Can I eat Turkey during a gout flare?
During a flare the usual advice is to leave Turkey out, or keep the portion small: at 100mg per 100g it sits in the medium band, and a flare is when purine intake is kept lowest. Between flares a moderate portion is a more reasonable fit.
What are the best low-purine alternatives to Turkey?
Lower-purine options to use in place of Turkey include: Chicken Breast (Skinless), Tofu. They give comparable nutrition with noticeably less purine per 100g, which makes everyday meals easier to plan.