Poultry · Turkey & duck

Ground turkey

Minced turkey, a lean mild mince used in place of beef or chicken in burgers, meatballs and chilli.

Also called: turkey mince, minced turkey

A kind of turkey

Photo: pathwithpaws from Seattle, USA, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

Ground turkey is minced turkey meat, sometimes all breast (very lean) and sometimes including dark meat and skin (juicier). It is pale pink and soft, with a milder flavour than beef.

How it’s used

Turkey burgers and meatballs
Chilli, tacos and pasta sauces
Lettuce wraps and stir-fries
Stuffed peppers

Characteristics

Taste: Mild and slightly sweet.
Texture: Fine and soft; can be dry if very lean.
When cooked: Releases little fat; add oil to the pan and moisture or fat to burgers to keep them juicy.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for frying, Suitable for grilling
Common in: American, British

Storage

Refrigerated. Keep cold and use within a day or so of buying, or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Mincing spreads surface bacteria through the meat, so cook minced poultry right through to 74 °C (165 °F), with no pink remaining.
Keep raw mince away from ready-to-eat foods and wash hands, boards and knives after handling.

Nutrition per 100 g

Energy: 148 kcal
Protein: 19.66 g
Carbohydrate: 0 g
Fat: 7.66 g
Fibre: 0 g
Sugars: 0 g

USDA FoodData Central: Turkey, Ground, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Ground chicken — 1:1.
Ground beef — 1:1; richer and fattier.

Related ingredients

Recipes with ground turkey

No recipe in the catalogue uses it yet.