Ground turkey

Description

Ground turkey meat from the thigh is characterized by a darker, pinkish-red hue and a slightly coarser texture than breast meat; it has a more intense, slightly nutty flavor and greater juiciness, making it an aromatic and versatile ingredient. It is a good source of lean protein, B vitamins, iron, zinc, and selenium, with lower saturated fat content than beef or pork; it supports muscle recovery, immunity, and weight control when consumed as part of a balanced diet. It is great for meatballs, burgers, meat sauces, fillings, tacos, and stews, pairing well with herbs, spices, and vegetables, while retaining moisture when frying, baking, or grilling. Store in a cool place for 1–2 days or freeze for about 3 months in an airtight container, thaw in the refrigerator, and cook to an internal temperature of 74°C; do not refreeze thawed raw meat.