8 Easy Ground Turkey Recipes (in 30 minutes or less!) (2024)

FAQs

What can I add to ground turkey to make it taste better? ›

How do you add flavor to ground turkey? Turkey meat can be flavored with easy ingredients like kosher salt and pepper, bell peppers, garlic powder, and olive oil. If you're cooking meat, specifically turkey taco meat, hot sauce and enchilada sauce are your best mates.

Look & Color. Raw turkey meat should be light pink or beige, depending on the type of meat and its fat content. The meat color becomes dull as time passes, which is normal. However, if the meat has a brown, gray or yellow or green hue, you will want to part ways with it.

What spices pair well with ground turkey? Taco seasoning like chili powder, cumin, oregano, garlic powder, onion powder, kosher salt and pepper taste great with ground turkey. Other herbs like paprika, dried oregano, basil and rosemary are a good choice too.

Grinding meat develops myosin, a sticky meat protein that traps water and fat, keeping it juicy. And when the salt we added to the turkey mixes with water in the meat, myosin (which is very soluble in salty water) dissolves out of the muscle and forms a sticky, sturdy, moisture-trapping gel.

Baking soda causes a chemical reaction with the meat, changing the texture to make it less tough, and it works quickly without having to use a marinade. Cornstarch works well to tenderize meats that will be cooked in a sauce, as it will also help to thicken the sauce.

Leaner ratios of ground turkey are missing on the flavor boost from a higher fat content, so they need some extra help in the flavor department. Without a good sprinkle of salt and pepper (or any other herbs and spices), ground turkey cooks up bland and flavorless.

"Ground turkey contains less saturated fat than ground beef, giving it a more beneficial fat profile," says Beaver. "In its place, ground turkey instead contains more polyunsaturated fat, which is a protective, healthier type of fat."

USDA research has found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness. From a food safety perspective, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended as the safest method.

The best way to cook ground turkey is with a bit of oil in the pan. Since turkey is quite lean, you'll need to add oil to prevent it from sticking to the pan.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

How to tell when ground turkey is done? ›

It will be cooked when it is all browned evenly, juices run clear and when your thermometer is at least 165 degrees F. The best method is to scoop some of your ground turkey into a small bowl and ensure your meat thermometer reaches 165 degrees.

Mushrooms add moisture, mouthfeel, and umami (beefy) flavor to the otherwise dry ground turkey. When mushrooms are chopped up into little bits, they easily and evenly mix with ground turkey making the protein so tender and flavorful while also giving the dish a veggie boost. And we all love that!

Instead of filling your bird with stuffing, fill it with aromatics. (News flash: Cooking stuffing inside a turkey can be dangerous.) The basics, like onion, garlic, thyme, rosemary, and sage, help lend that traditional Thanksgiving flavor. Take your aromatics up a notch by adding halved lemons or oranges.

Don't overcook your ground turkey and it will stay moist. It should take no more than 15 minutes to cook. Anything beyond that will dry it out.

When it comes to seasoning, salt and pepper are the right place to start. But you can expand upon these basics by using fall herbs like rosemary, thyme, and sage, which are natural accompaniments for turkey.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Although fully cooked turkey breast is already seasoned, you can enhance its flavor by adding your favorite spices or marinades. Before cooking, try rubbing the turkey breast with a mixture of herbs, garlic, and olive oil.