What is Pressed Turkey? A Complete Guide

Pressed turkey is a type of processed turkey product that has a unique texture and appearance compared to natural roasted turkey. If you’ve come across this turkey option at the deli counter or grocery store, you may be wondering – what exactly is pressed turkey and how is it made?

In this complete guide we’ll cover everything you need to know about pressed turkey including

• How it’s made
• Characteristics
• Nutrition facts
• Common uses
• How to choose quality pressed turkey
• Comparisons to natural turkey
• Tips for making your own at home

Let’s get into all the details on this turkey meat product so you can understand what it is and when it’s useful to use in recipes.

Overview of Pressed Turkey

Pressed turkey refers to turkey meat that has been molded and compressed into a uniform size and shape, usually a log or loaf form. Smaller pieces of ground, chopped, or shredded turkey meat are combined with binders and seasonings. This meat mixture is then compressed under high pressure into a loaf pan or mold

The pressed loaf of turkey is fully cooked, either by steaming or roasting. Once cooled, the firm turkey loaf can be sliced as evenly shaped lunchmeat slices. It provides pre-sliced turkey meat without having to cook a whole turkey.

How Pressed Turkey is Made

There are several steps involved in making pressed turkey loaves:

• Turkey meat is ground up or finely chopped into smaller pieces. This allows it to be reformed.

• Binders and seasonings are mixed into the ground turkey. Binders help the meat stick together after compressing. Broths or turkey stock add moisture and flavor.

• The turkey mixture is stuffed into a loaf pan or metal mold and compressed under high pressure into a uniform log shape.

• The molded turkey loaf is cooked through either by steaming or roasting until fully cooked and safe to eat.

• After cooling, the pressed turkey loaf firms up and can be sliced as evenly shaped lunchmeat.

Characteristics of Pressed Turkey

Pressed turkey has some distinctive characteristics compared to natural roasted whole turkey:

• Uniform look – The slices are very uniform in size and shape since the meat has been molded.

• Compact, dense texture – It has a tighter, denser texture versus the tender and flaky texture of roasted turkey.

• Subtle turkey flavor – The flavors tend to be more subtle than natural turkey.

• Added moisture – Binders and broth help it 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 lasts 1-2 weeks or longer refrigerated.

Common Uses for Pressed Turkey

The convenience, mild flavor, and uniform slices make pressed turkey useful for:

• Sandwich and sub meat
• Salad toppings
• Wraps and pitas
• Breakfast sandwiches
• Toppings for pizza, flatbreads, nachos
• Soup add-ins or garnish
• Casseroles, pasta bakes, pot pies
• Appetizer trays
• Lunchbox items

It allows you to easily incorporate turkey flavor and nutrition into recipes without needing to roast a whole turkey.

Nutrition Facts About Pressed Turkey

Pressed turkey can be a nutritious source of lean protein:

• High in protein – About 18g protein per 3 ounce serving.

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

• Low calorie – Around 50-70 calories in a thin slice.

• Provides minerals like iron, zinc, potassium.

• Contains B vitamins like niacin, B6, and B12.

• Can be high in sodium – Check labels if limiting salt intake.

When purchasing pressed turkey, look for low or reduced sodium options if possible. Pair it with vegetables, fruits, and whole grains to get a balanced nutritional profile.

Pressed vs Natural Turkey Differences

There are some noticeable differences between pressed turkey lunchmeat and natural roasted whole turkey:

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

• Flavor – Pressed turkey has a relatively mild flavor compared to the rich, savory taste of roasted turkey.

• Color – The color of pressed turkey is typically lighter pink while natural turkey is brown.

• Cost – Pressed turkey is less expensive to produce than roasting whole birds.

• Convenience – Pressed turkey is ready to eat out of the package while natural turkey has to be roasted.

So while pressed turkey provides convenience, natural roasted turkey generally has superior flavor and texture quality. But pressed can be a handy alternative for simple sandwiches.

Buying Quality Pressed Turkey

When shopping for pressed turkey, either pre-packaged or from the deli counter, look for:

• Minimal additives and preservatives in the ingredients
• Lower sodium or reduced sodium options
• Turkey seasoned just with spices rather than “turkey flavoring”
• Reputable national brands for more consistency
• Generous, thick slices rather than paper-thin slices
• Intact, undamaged packaging with no air pockets

This helps ensure you get the best quality pressed turkey for your needs.

Make Your Own for Freshest Flavor

For the absolute freshest pressed turkey, consider making your own at home. Simply grind or chop turkey meat, mix with broth and spices, pack into a loaf pan, and bake until fully cooked and firmed up.

Then chill, slice, and enjoy your own homemade pressed turkey. While not as quick and convenient as buying pre-made, you can control all the ingredients and flavors.

So now you know what to look for when buying pressed turkey and how it fits into your cooking compared to natural turkey. Pressed turkey can provide a quick protein boost but consider making your own for maximum quality.