There are 180 calories in one serve of Jennie-O Ground Turkey 85%, 48 oz. Use the Nutrition Facts table below to see calories and nutrient values for per 100 gram and other weight quantities.
Nutrition Facts
Amount Per Selected Weight
-
Calories
161
-
Total Fat (g)
13 -
Saturated Fat (g)
3 -
Kilojoules
674 -
Sodium (mg)
85 -
Alcohol (g)
0 -
Cholesterol (mg)
80 -
Total Carbohydrate (g)
0 -
Dietary Fiber (g)
0 -
Sugars (g)
0 -
Protein (g)
17
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Food Details
One serve of Jennie-O Ground Turkey 85%, 48 oz is 4.00 oz (112 grams) and contains 180 calories, 15g fat, 0g carbohydrates, and 19 grams of protein.
JENNIE-O All-Natural Ground Turkey works great for all your cooking needs, from the barbecue grill to the slow cooker. Perfect for casserole and stuffed peppers, use it as a substitute for ground beef, chicken, or pork in any recipe for a nutritious meal without sacrificing flavor. – 19 grams of protein; 220 calories per serving- 85% lean meat; 15% fat- All natural; minimally processed; no artificial ingredients- Gluten free- Great on the grill
Jennie-O Ground Turkey 85%, 48 oz Ingredients
Turkey, Rosemary Extract.
Other Info
Jennie-O Ground Turkey 85%, 48 oz has 12 servings per pack. Cooking Instructions: Spray skillet with nonstick cooking spray. Preheat the skillet over medium-high heat. Add ground turkey to the hot skillet. Stir to crumble, approximately 14-16 minutes. Always cook to well-done 165 degrees F as measured by a meat thermometer. Always cook to 165 degrees F. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep frozen. Cook thoroughly. Keep raw meat and poultry separate from other foods. Wash working surfaces including cutting boards, utensils, and hands after touching raw meat or poultry. Keep hot foods hot. Refrigerate leftovers immediately or discard them.
Keep Refrigerated.
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