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 has become a ubiquitous grocery store staple thanks to its versatility, affordability, and nutritional profile. But have you ever stopped to wonder exactly how ground turkey is made? What parts of the turkey go into those convenient packages of ground meat?
In this comprehensive guide, we’ll break down the complete process for how ground turkey gets from the bird to your table
The Meat – Primarily Dark Meat
The majority of ground turkey is made from dark meat, specifically the thighs and drumsticks of the turkey. This may surprise some, as white breast meat is often perceived as more premium. However, dark turkey meat is juicier, more flavorful, and better suited for grinding.
Ground turkey made from dark meat contains plenty of moisture and fat to prevent the finished product from drying out during cooking. The skin adds even more flavor. Without dark meat, ground turkey would be dry, dense, and bland.
Going Lean with Ground Turkey Breast
While most ground turkey contains dark meat, you can also find ground turkey breast. As the name implies, this type comes exclusively from the breast. It will be lower in fat and calories compared to standard ground turkey.
However, the trade-off is moisture. Dishes made with ground turkey breast tend to turn out drier. The breast meat also has a more subtle flavor. Still, ground turkey breast is a smart choice if you want an ultra-lean option.
The Grinding Process
To make ground turkey, the meat is first removed from the bone. Only the thigh and drumstick meat is used for standard ground turkey. For breast meat grinds, just the breast is set aside.
The meat and skin then go through an industrial grinder that pulverizes them into the familiar loose, minced texture we associate with ground meat. The grinder blades uniformly cut the meat into tiny pieces no larger than 1⁄4 inch.
Throughout the grinding process, the meat is kept chilled to prevent spoilage and bacterial growth. The freshly ground turkey is then packaged for retail sale.
Fat Content – Understanding the Numbers
When shopping for ground turkey, you’ll notice labels with percentages like “93/7” or “85/15.” These refer to the ratio of lean meat versus fat. For example, “93/7” indicates 93% lean meat and 7% fat.
Here are some common fat ratios:
- 99/1 – Extremely lean
- 96/4 – Very lean
- 93/7 – Lean
- 90/10 – Medium fat
- 85/15 – Higher fat
Choose fattier blends like 90/10 or 85/15 for burgers and meatballs. Stick to 93/7 or leaner for healthier dishes like chili.
Additives – Enhancing Flavor and Texture
While plain ground turkey contains just meat, skin, and fat, many commercial products include additives. These are used to enhance flavor, texture, and moisture.
Common additives include:
- Salt – Improves flavor and moisture retention
- Phosphates – Helps meat retain moisture
- Rosemary extract – Natural antioxidant for freshness
- Onion/garlic powder – Provides flavor
- Poultry stock – Enhances taste
Check the label if you wish to avoid any additives or seasonings. Plain ground turkey contains just turkey and nothing else.
Grinding Your Own for Total Control
While buying pre-packaged ground turkey is convenient, grinding your own allows for total control. You can pick the exact cuts of meat and tailor the fat ratio to your preferences.
With a meat grinder attachment or electric grinder, it’s easy to freshly grind turkey at home. You’ll also get the satisfaction of knowing exactly what’s going into your ground meat.
Ground Turkey Offers Versatility and Nutrition
Ground turkey has surged in popularity for good reason. Its flavor and texture make it ideal for an array of dishes from tacos to meatloaf. Containing more protein than beef or pork, it’s a smart nutritional choice.
Now that you know precisely how ground turkey is made, you can feel confident serving this versatile meat to your family. Dark meat, skin, and a bit of fat provide the signature taste and texture we love. Next time you’re cooking with ground turkey, you’ll appreciate the care that goes into crafting this kitchen staple.
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: