What is Pressed Turkey? An In-Depth Look at This Processed Meat

If you’ve ever bought packaged sliced turkey at the grocery store deli, you may have seen labels like “pressed turkey” or “formed turkey” This refers to a type of processed turkey that is made by compressing small pieces of turkey into a uniform shape But what exactly does this mean? Let’s take an in-depth look at understanding pressed turkey.

An Overview of Pressed Turkey

Pressed turkey is turkey meat that has been mechanically compressed and molded to form a log, loaf, or roast shape Smaller pieces of ground, chopped, or minced turkey meat are combined with binders and seasoning This mixture is then compressed under high pressure into a solid, uniform form, sort of like a meatloaf.

Once formed, the pressed turkey loaf is fully cooked, either by steaming or roasting. When cooled, it can be sliced to provide luncheon meat for sandwiches, salads, snacks, and other uses. Pressed turkey offers a convenient way to incorporate turkey flavor and nutrition into recipes without having to roast a whole bird.

How Pressed Turkey is Made

Here is an overview of the production process used to make pressed turkey

• Turkey meat is ground up or finely chopped into small pieces. This allows a mix of both white and dark meat to be used.

• Binders and seasonings are combined with the chopped turkey. Binders help the pieces stick together and include ingredients like wheat gluten, whey protein, or egg whites. Broth, turkey stock, or processed drippings may be added for moisture and flavor.

• The turkey mixture is stuffed into a mold or tube and compressed under high pressure, up to 4000 psi. This compacts the meat into a uniform log, loaf, or roast shape.

• The molded turkey is cooked thoroughly either by steaming or roasting until it reaches an internal temperature of 165°F. Steaming helps retain moisture.

• After cooling, the pressed turkey loaf is sliced to the desired thickness. It can now be packaged and sold as luncheon meat.

Characteristics of Pressed Turkey

Pressed turkey has some distinct characteristics that set it apart from natural, whole roasted turkey:

• Uniform look – The slices have a very consistent size, shape, and appearance since the meat has been molded.

• Compact, dense texture – It is tighter and denser than natural roasted turkey due to the high pressure compression.

• Mild flavor – The flavor tends to be more subtle and mild compared to roasted whole cuts of turkey.

• Added moisture – Binders and broth help the pressed turkey retain moisture during cooking.

• Lower cost – Smaller turkey pieces and scraps can be used to produce pressed turkey.

• Longer shelf life – Like other processed meats, pressed turkey can last 1-2 weeks or more when properly refrigerated.

Common Uses for Pressed Turkey

The uniform slices, mild flavor, and convenience make pressed turkey suitable for a wide variety of applications:

• Sandwich or sub meat
• Salad toppings
• Wraps or flatbread fillings
• Breakfast sandwiches
• Pizza topping
• Soup filler or garnish
• Casseroles, pasta bakes, hot dishes
• Appetizer trays
• Lunchbox additions

Pressed turkey can quickly add protein and flavor to sandwiches, salads, snacks, and other recipes. It provides an easy alternative to using whole roasted turkey.

Nutrition Facts About Pressed Turkey

Pressed turkey can be a nutritious choice thanks to its high protein content:

• High in protein – A 3 oz serving provides about 18g protein.

• Low in fat – Roughly 1-2g of fat per serving.

• Low calorie – Approximately 50-70 calories in a thin deli-style slice.

• Contains vitamins and minerals like B vitamins, zinc, iron, and potassium.

• May be high in sodium – Check labels and opt for low-sodium products if limiting salt intake.

For best nutrition, enjoy pressed turkey in moderation along with whole grains, fruits, vegetables, and other healthy foods.

Pressed vs Natural Turkey Differences

There are some notable differences between pressed turkey luncheon meat and natural roasted whole turkey:

• Texture – Pressed turkey has a uniform, dense texture while natural roast turkey is more tender and succulent.

• Flavor – Pressed turkey tends to have a milder flavor compared to the rich, savory taste of roasted whole turkey.

• Color – The color of pressed turkey is typically a light pink whereas natural turkey is browner.

• Cost – Pressed turkey is less expensive per pound compared to buying a whole turkey.

• Convenience – Pressed turkey is ready to eat straight from the package unlike a whole bird that requires lengthy roasting.

So while pressed turkey offers speed and convenience, whole roasted turkey generally provides a preferable texture and fuller turkey flavor. But pressed turkey can be a handy kitchen staple for quick sandwiches and meals.

Buying Quality Pressed Turkey

Pressed turkey can be purchased pre-packaged at supermarkets or freshly sliced at deli counters. Here are some tips for selecting a quality product:

• Check the ingredients list and opt for products with minimal additives and preservatives.

• Look for lower sodium or reduced sodium options.

• Seek turkey seasoned simply with spices rather than “turkey flavoring.”

• Choose reputable national brands for more consistent quality.

• Select packages with thicker, meatier slices over paper-thin shreds.

• Make sure the packaging isn’t damaged and doesn’t contain air pockets.

With an observant eye while shopping, you can get tasty pressed turkey well-suited for your recipes.

Try Making Your Own for Maximum Freshness

For the absolute freshest pressed turkey flavor, you can even make it easily at home. Just finely grind turkey meat, mix in broth and spices, pack into a loaf pan, and bake until fully cooked and firm. Then chill, slice, and enjoy your fresh homemade pressed turkey.

While not as quick and convenient as pre-packaged, making it yourself allows control over all the ingredients. It also provides the freshestpressed turkey possible for your family.

So now you know all about pressed turkey!