100%
Ground turkey yields 100%
You buy ground turkey by its whole weight, but you only plate 100% of it. That 0% loss is real cost the invoice never shows — here's the math.
At 100% yield, ground turkey carries a ×1.00 trim tax: its usable part costs the invoice price times 1.00.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
Bone, skin, and trim are the loss. A whole bird costs less per pound but yields far less usable meat than a portioned cut.
Say your invoice shows $3.50 per lb of ground turkey (an example AP price).
At 100% yield, your real cost is $3.50 per lb EP — because $3.50 ÷ 1.00 = $3.50.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Yield breakdown
| As-purchased (AP) | 100% |
|---|---|
| Edible portion (EP) | 100% |
| Lost to trim | 0% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of ground turkey?
Ground turkey typically yields 100% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much ground turkey is lost to trim?
About 0% of the as-purchased weight is lost to cleaning, peeling, and trimming before it reaches the plate.
How do you calculate the edible-portion cost of ground turkey?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 1.00. At 100% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
One ingredient's trim is the tax above — a plate stacks ten of them. The calculator adds them up.
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion