John Myers
Basically, poultry with skin is fatter than without skin. Chicken and turkey are particularly lean meats, with the breast fillet containing the least fat. A 200-gram portion of skinless turkey or chicken breast fillet provides just under two grams of fat. Of course, this only applies if you have not used any additional fat, for example in the form of cooking oil, during preparation. This can be avoided by frying the meat in a coated pan or cooking it on the grill.
