Ground turkey is cheap and can be used in many ways, but it makes you wonder what it’s actually made of. With whole cuts like legs, wings, and breasts, you can be sure you’re eating a part of the animal. With the shapeless mass that is ground meat, you cant be so sure. Products made from ground meats have been the subject of much scrutiny in recent years. People speak in grisly tones about what processed meats are made of. They retch at the mention of chicken nuggets. Its true that some of these items have been found to include ground bones, feet, and blood. There are a lot of Americans who feel bad when they hear these words. All of those things are safe to eat, but it’s still scary to think that food companies are hiding something from you. Thankfully, store-bought ground turkey isnt so mysterious.
Ground turkey is typically made from thighs and drumsticks. You can sometimes find ground turkey breast, usually labeled as such, but this is more expensive. It’s not legal for companies to hide bones or organs inside their products, so you shouldn’t worry about that. USDA regulations state, “Ground poultry can contain only muscle meat and skin with attached fat in natural proportions. ” Additional fillers, such as giblets, are not permitted. Some people might still be turned off by the thought that ground meat is made from the cheapest cuts of meat, but when it comes to chicken, more expensive doesn’t always mean better.
Ground turkey is a versatile and popular staple in many kitchens. But have you ever wondered how this poultry product goes from whole bird to the ground meat we cook with? Here’s a look at the basic process for how ground turkey is made.
The Meat Used
Ground turkey contains both dark and light meat from the turkey. The dark meat comes from the thighs and drumsticks, while the light meat comes from the breast. The skin and attached fat are also included in most standard ground turkey.
Using this combination of dark and light meat provides more moisture and fat compared to ground turkey made from only breast meat. The dark meat contributes juiciness, while the skin adds flavor. The result is a product with a rich turkey taste and tender texture when cooked.
Removing Meat from the Bone
To make ground turkey, the meat must first be removed from the bone. The thighs, drumsticks, and breast meat are removed by hand from whole turkey carcasses.
The skin and some fat may be left attached to the meat during this initial butchering stage. The bones, tendons, and any undesired parts are trimmed away.
Grinding and Blending
Once cut from the bone, the turkey meat then goes through a grinding machine. This pulverizes the meat into a mushy mass and allows the dark and light meat, skin and fat to be blended together.
The coarse grind is then typically passed through the grinder again to achieve a smoother finer texture. Adding seasonings or marinades can also happen during this stage.
Packaging Ground Meat
The properly mixed and finely ground turkey can then be packaged for sale. The ground turkey is formed into chubs or tubes, then sealed in plastic. It may be sold as-is or frozen.
Being packaged directly after grinding ensures the ground turkey is as fresh as possible when it reaches store shelves or your freezer.
Fat Percentages and Additives
One key aspect of producing ground turkey is controlling the fat content. Packages specify ratios like 93/7 or 85/15 to indicate the lean meat to fat percentages. More fat keeps ground turkey moister, while less provides a leaner product.
Some ground turkey has salt or other spices added for flavor Check the label for any additives if avoiding them. Other than that, no fillers or binders can be legally added to ground poultry in the United States
Is Ground Turkey Processed?
There is some processing involved in turning whole turkey into ground meat ready for cooking. This includes removing it from the bone, grinding, and blending.
However, ground turkey contains just the natural meat, skin, and fat from the turkey itself. No artificial additives or fillers are permitted. So while it is processed for convenience, ground turkey remains a nutritious and minimally altered poultry product.
Buying Fresh vs. Frozen
Both fresh and frozen ground turkey are widely available. Fresh ground turkey will only have been ground within the past few days, for maximum freshness.
Frozen ground turkey may have been kept frozen for longer but still retains its quality. Thaw frozen ground turkey safely in the refrigerator before using.
Either fresh or frozen pre-packaged ground turkey ensures you get a convenient product with all natural ingredients from real turkey meat.
Grind Your Own for Total Control
Though less convenient, grinding turkey yourself lets you customize the meat blend. You can pick the exact mix of breast and thigh meat, control fat percentages, and add only the seasonings you want.
A meat grinder attachment for a stand mixer or an electric meat grinder makes quick work of home-ground turkey. The hands-on process lets you create the ideal ground turkey for your cooking needs.
Ideal for Burgers, Meatballs, and More
Made from a flavorful mix of white and dark turkey meat, skin, and fat, commercially sold ground turkey provides a versatile foundation for cooking. It’s perfectly suited for dishes like juicy burgers, meatballs, chili, and so much more.
While delicious and convenient, ground turkey does go through some mechanical processing. But since no artificial additives are allowed, it retains its status as an unaltered, natural poultry product loaded with protein.
Dark meat in ground turkey is a great thing
White poultry meat is more expensive than dark meat, but the reasoning behind this is arbitrary. Americans overvalue white meat based on the idea that leaner meats are automatically healthier than fattier meats. This ideology came with the anti-fat fervor that swept the U. S. in the second half of the 20th century. Fat makes you gain weight, so the reasoning went. However, contemporary studies have shown that the reality is far more complex.
Most of the fat in turkey is unsaturated, which is actually beneficial. Adding skin to ground turkey blends does, however, make them higher in saturated fat than skinless cuts. A lot of people have also said that white meat has a lot of protein, but it really only has a little more than dark meat. White meat is rich in vitamins and minerals, but so is dark meat. Their nutritional differences have been widely misunderstood.
Youd be hard-pressed to find any professional chef that prefers white meat to dark meat. Dark meat is juicy and tender while having a far richer flavor. White meat is less flavorful, and its near-total lack of fat leads it to dry out quickly.
USDA Ground Turkey From Bone In Drums
FAQ
What is ground turkey meat made of?
Is ground turkey actually healthy?
Is ground turkey considered a processed meat?
Which is healthier, ground turkey or ground chicken?
What is a good use for ground turkey?
One of our favorite uses for ground turkey has to be meatballs —especially these ones. They’ve got a light, tender texture and are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. These meatballs truly live up to their name!
What are the health benefits of ground turkey?
Ground turkey is a highly nutritious food. It is loaded with protein, vitamins B3, B6, B12, selenium, sodium, phosphorus, and zinc. Here are some of its health benefits: Spaghetti Squash is a great source of vitamin C, vitamin B6, manganese, and fiber. It is also rich in antioxidants. Here are some of its health benefits for us:
Can you use ground turkey in recipes?
These flavorful and easy recipes using ground turkey are protein-packed and guaranteed to be staples in your house. Ground turkey is one of my go-to meats to cook with, especially for lightened up comfort foods. You’ll love using it in recipes because it’s: