Aesthetically speaking, ground meat is not the most pleasing of animal proteins. When it’s raw, it’s all squishy and bumpy, and cooking it usually just turns the pink, soft stuff into gray, bumpy stuff.
It’s possible to lessen this by leaving the meat alone and letting it get a nice sear before breaking it up into pieces, but that still doesn’t stop the water that usually evaporates when cooking ground beef. You know what I’m talking about if you’ve ever cooked a big chunk of meat for a sauce or chili. ).
Luckily, there is a handy little chemical that solves both of these issues. People usually just call it “baking soda,” but its full name is “sodium bicarbonate.” Adding it to ground beef keeps it tender and browns it faster.
Adding baking soda to ground turkey is a game-changing hack for making incredibly moist, tender meat. The baking soda helps retain moisture and enhances browning. With just a small amount of this pantry staple, you can take your ground turkey dishes to new levels of flavor.
Why Use Baking Soda with Ground Turkey?
Ground turkey can often turn out dry and dense when cooked. Baking soda helps prevent this in two ways:
-
It tenderizes the meat by preventing proteins from over-binding, allowing the turkey to stay juicy
-
It promotes browning through the Maillard reaction, enhancing flavor.
The result is ground turkey that’s super tender and bursting with juice in every bite.
How Baking Soda Improves Texture
Sprinkling on baking soda raises the pH of the meat. This keeps proteins from seizing up and squeezing out moisture.
Instead of becoming tough, chewy, and dry, the turkey stays incredibly tender and retains its natural juices.
How Baking Soda Boosts Browning
The alkaline environment created by baking soda accelerates the Maillard reaction during cooking.
This reaction between amino acids and sugars is what gives browned meat its appealing color and rich, complex flavors.
How Much Baking Soda Per Pound of Ground Turkey
The ideal ratio is 1/4 teaspoon of baking soda per 12 ounces of ground turkey.
For quick reference:
-
1 lb ground turkey: 1/4 teaspoon baking soda
-
2 lbs ground turkey: 1/2 teaspoon baking soda
-
3 lbs ground turkey: 3/4 teaspoon baking soda
And so on. Simply adjust the amount accordingly for larger quantities.
Step-By-Step Method for Using Baking Soda
Adding baking soda to your ground turkey is simple:
Ingredients:
- Ground turkey
- Baking soda
Instructions:
-
Sprinkle & Mix: In a non-reactive bowl, sprinkle baking soda over ground turkey based on the ratio above. Gently mix together using a spoon or clean hands.
-
Rest: Allow mixture to sit for 15 minutes. This gives time for the baking soda to work its magic.
-
Cook: Proceed with cooking as desired, whether pan-frying, baking, or grilling.
-
Enjoy: The baking soda gives you supremely tender, juicy ground turkey perfect for any recipe!
Turkey Recipes That Benefit from Baking Soda
Baking soda-enhanced ground turkey is ideal for:
-
Juicy turkey burgers
-
Tacos and taco salads
-
Chili, bolognese, and meat sauces
-
Turkey meatballs and meatloaf
-
Casserole fillings like lasagna or shepherd’s pie
-
Turkey stuffed peppers or zucchini boats
Anywhere you’d use regular ground turkey will benefit from this simple trick.
Tips for Cooking Ground Turkey with Baking Soda
-
Don’t overdo the baking soda or it may lend a chemical taste. Stick to the recommended 1/4 tsp per 12 oz ratio.
-
Season the turkey after mixing in the baking soda, not before. This prevents the seasoning from getting diluted.
-
Let the mixture sit for the full 15 minutes before cooking. This gives the baking soda time to properly tenderize.
-
Cook as you normally would, being sure to reach a safe internal temperature of 165°F.
-
For burgers, resist overworking the turkey when shaping patties to prevent dense texture.
Frequently Asked Questions
Can you use baking soda with other ground meats?
Absolutely! The baking soda technique works great with ground beef, ground chicken, ground pork, or any other ground meat. Simply use the same ratio of 1/4 tsp per 12 oz.
What about larger cuts like whole turkey?
Baking soda can help tenderize larger cuts too. Use a ratio of 1 tsp baking soda per 1 lb of meat. Rub it all over the surface, let rest up to 2 hours, then rinse off before cooking.
Does baking soda only work on ground meat?
No, it can also tenderize thin steaks, chicken breasts, or any thinly sliced meat. Use the same 1/4 tsp per 12 oz ratio. Mix with a bit of water to evenly distribute over the surface before letting rest.
Can I add more baking soda for extra tender meat?
It’s best not to exceed the recommended amount, as too much baking soda can make the meat taste soapy or bitter. Stick to 1/4 tsp per 12 oz of ground turkey for ideal results.
Should I add baking soda to turkey sausage?
Turkey sausage usually has a firm texture that can benefit from baking soda. Use a pinch per 12 oz of sausage and proceed as usual. It may help retain juiciness when sautéing.
Get Perfectly Tender Ground Turkey with Baking Soda
With just a small amount of baking soda, you can transform your ground turkey dishes from dry and dense to incredibly tender, juicy and packed with flavor.
The best way to cook ground beef
This is not a “new” hack or recent discovery, so I’m not sure how I missed it all these years, but I’m glad it’s finally made its way into my brain. I happened across it on the America’s Test Kitchen Instagram account (which features a graphic taken from a five-year-old chili recipe).
Last night, I finally tried it with the last of a little more than a pound of ground meat. I added a third of a teaspoon of baking soda to the meat, mixed it, and then set it aside for 15 minutes. I then cooked it in a pan over medium-high heat.
I am not used to being floored by ground beef, but I was just that—floored. Even after a lot of fiddling and stirring, the beef bits got a deep, brown crust, and the liquid that was normally in a pool turned into a puddle. It was also much more tender. There was no rubbery bounce, no unpleasant chew—just beautifully browned pieces of beefy tasting meat.
Why does adding baking soda brown ground beef better?
Why does this work? The baking soda (which is very basic) raises the pH of the meat, preventing the proteins from bonding excessively (and thus squeezing water out); this keeps everything nice and tender, and prevents that pool of liquid from forming. The drier your pan, the faster your food will brown but, according to ATK, alkaline environments are also far more favorable for the Maillard reaction—the “chemical between amino acids and reducing sugars” that gives browned food its look and flavor.
You can add baking soda to cuts of meat as well. ATK says that for every 12 ounces of ground meat, use 1/4 teaspoon and for every 12 ounces of sliced meat, use a whole teaspoon. Adding a tablespoon or two of water to the baking soda can help it spread out more evenly, especially if the meat is sliced, but the “sprinkle and go” method worked great for ground beef. Toss the raw meat with the bicarb (I just used a wooden spoon to break it up and move it around). Wait 15 minutes (more time won’t make the baking soda work better), then cook as usual.