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 Turkey 2.8 Bone-in Turkey Breast 3.3 Thighs 2.8 Drumsticks 2.5 Wings 2.3 Boneless Breast 4.0 Boneless Thigh 4.0 Boneless Turkey Roast 4.0 Cutlets/Slices 4.0 Tenderloins/Fillets 4.0 Ground Turkey 4.0 Deli/Cooked Turkey Products 4.0 * 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   53 8.48 Parts Breast   62 9.92 Hindquarter   49 7.84 Drumstick   47 7.52 Thigh   53 8.48 Wing   43 6.88 * 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 / 24.5 54 / 27.0 51 / 25.5 57 / 28.5 Bone-In Parts*** Breast 58 / 29.0 63 / 31.5 61 / 30.5 67 / 33.5 Hindquarter 53 / 26.5 45 / 22.5 -- / -- -- / -- Drumstick 51 / 25.5 48 / 24.0 45 / 22.5 45 / 22.5 Thigh 56 / 28.0 48 / 24.0 53 / 26.5 53 / 26.5 Wing 41 / 20.5 44 / 22.0 42 / 21.0 46 / 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 Return to Table of Contents