Ground turkey is a lean protein that’s a great alternative to beef or pork, offering a mild flavor and versatility in a wide range of dishes. It’s made by grinding turkey meat, which can be sourced from different parts of the bird—typically the breast or a mix of dark and white meat. It’s popular for making burgers, meatballs, tacos, pasta sauces, or meatloaf.
Here are a few things to know about ground turkey:
- Lean vs. Regular: Ground turkey comes in different fat contents. “Lean” ground turkey typically has 93% lean meat to 7% fat, while “extra lean” can be as low as 99% lean. The higher fat options, which use both dark and light meat, are juicier and more flavorful but can be higher in calories.
- Flavor: Ground turkey has a more neutral taste compared to ground beef, which allows it to absorb the flavors of the seasonings or sauces you cook with it. Some people find it a bit dry, especially the leaner varieties, so adding moisture—like olive oil, broth, or vegetables—can help.
- Cooking Tips: Because it’s leaner than ground beef, ground turkey can dry out if overcooked. It’s best to cook it until just browned and to avoid excessive stirring to retain moisture.
- Substitute: Ground turkey can replace ground beef in many recipes. Use it for a lighter version of chili, tacos, or burgers, or to make turkey meatballs or stuffed peppers.
Let me know if you’re looking for specific recipes or cooking tips for ground turkey!
