HOME > Chowhound > Home Cooking >

Ground Turkey

Ruthie789 Aug 14, 2012 04:44 PM

I made a pasta sauce with ground turkey and I did not like it all. It was so dry and tasteless. Has anyone had success with this in sauce? I am trying to use it due to a health condition of a family member who cannot eat food high in iron, so regular ground beef is not an option.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. chefj RE: Ruthie789 Aug 14, 2012 04:48 PM

    Did you use white meat or dark meat? Dark meat is the way to go.

    4 Replies
    1. re: chefj
      Ruthie789 RE: chefj Aug 14, 2012 04:50 PM

      White meat, and lean said the package.

      1. re: Ruthie789
        chefj RE: Ruthie789 Aug 15, 2012 03:16 PM

        = Dry

        1. re: chefj
          Ruthie789 RE: chefj Aug 16, 2012 10:36 AM

          STRONGLY AGREE.

      2. re: chefj
        almond tree RE: chefj Aug 16, 2012 11:23 AM

        Dark meat, while tastier, is much higher in iron than white ... so would defeat the purpose.

      3. t
        Tara57 RE: Ruthie789 Aug 14, 2012 04:50 PM

        Maybe turkey meatballs with some added seasonings and moisture would be an improvement in the sauce. I do like ground turkey in sloppy Joes, chili, and tacos.

        3 Replies
        1. re: Tara57
          Emme RE: Tara57 Aug 16, 2012 09:11 PM

          when using lean ground turkey breast, i agree. for moisture and flavor, i cook some onion and puree it, then mix it with the meat with salt and pepper, sometimes herbs.

          1. re: Emme
            Kitchen Imp RE: Emme Aug 16, 2012 11:06 PM

            Me too. I have a recipe I love, adapted from the Joy of Cooking, for turkey meatballs. I add a piece of bread soaked in milk, plus sauteed onion and various spices (and maybe an egg? it's been a long time since I made them, actually), then simmer in chicken stock. This probably doesn't meet the low-iron test, though.

            1. re: Kitchen Imp
              Ruthie789 RE: Kitchen Imp Aug 17, 2012 02:52 AM

              You cannot completely remove iron from the diet, red meat is high in iron, but turkey is not.

        2. m
          mpjmph RE: Ruthie789 Aug 14, 2012 04:55 PM

          For pasta sauce, try Italian sausage made with turkey. For other ground beef subs, give ground thighs (or not just ground breast) a try. If you drain it after browning, the end result will not have much more fat that starting with lean, but it will taste much better.

          1 Reply
          1. re: mpjmph
            sunshine842 RE: mpjmph Mar 10, 2013 03:02 PM

            dark-meat turkey is fairly high in iron - possibly disallowed by the friend's diet.

            Dark-meat turkey is consistently recommended as a higher-iron food for those who need iron in their diet.

          2. fldhkybnva RE: Ruthie789 Aug 14, 2012 04:57 PM

            I actually really enjoy the taste and nutrition benefits of 99% ground turkey breast when I am trying to save a few grams of fat to make room for my bacon and eggs in my morning omelette :) I have used it in many things from the simplest addition of just salsa to tacos, chili, buffalo dip, etc. I don't mind the dryness per se, but with simple add-ons like salsa or mustard it can be much drier than usual ground meats. I use it routinely in tacos and have with the addition of seasoning after a good simmer in water and addition of cheese and salsa that I don't find it dry at all. A recent favorite is to c I think the trick is to cook it on lower heat vs the usual medium to high heat used to brown and saute grown meat and I often had a tsp or two of water while it's cooking and stir the meat around pretty regularly. On a daily basis, I find it makes a quick healthy meal and you can combine it with multiple different condiments and toppings. My recent favorite lunch has been ground turkey breast mixed with Frank's red hot sauce, sauteed mushrooms and blue cheese. So, usually I just saute it on low and add whatever flavors suit my mood. However, I do know that a lot of people just don't like the texture and no matter what it's too dry and flaky and in these situations the 93% dark/white meat ground combination is a great substitute and also fairly low fat compared to higher % fat ground beef like 90% lean and lower. As it works best in meals with a lot of moisture/liquid, I imagine that you since you didn't like it in pasta sauce perhaps you should go with the higher fat ground turkey. I will admit that people try to substitute it for beef, but I don't think that works too well as it has a very different texture and flavor and so I primarily use it when I actually want to taste turkey. If you are trying to watch calories/fat, the 96% beef offers a little bit more flavor but is also incredibly lean and nearly the same calories.

            1 Reply
            1. re: fldhkybnva
              Ruthie789 RE: fldhkybnva Aug 14, 2012 05:03 PM

              It is not about the calories, my husband cannot eat foods with iron in them due to a high iron count. So I have been trying to use ground turkey. I think you are suggesting the meat needs to be cooked with some moisture as did Tara57 and as well I need to have a different mix of fat as others have mentioned as well. I have been buying the lean so will be on the lookout for the dark meat mix.

            2. letsindulge RE: Ruthie789 Aug 14, 2012 05:03 PM

              I use ground turkey a lot (Jennie-O, and Foster Farms mostly). Hardly miss the beef except a burger now and then. Give yourself time to get use to it. Especially since it sounds like a change that you made remissly. It's wonderful in bolognese, sloppy joes, meatballs, and my personal favorite lettuce wraps. I think you'll learn to like it once you let the beef go. :)

              3 Replies
              1. re: letsindulge
                Ruthie789 RE: letsindulge Aug 14, 2012 05:38 PM

                Unfortunately we do not have a lot of options in Canada on ground turkey. We do not have the two brands that you have mentionned. We do have to let the beef go but sometimes we are not always successful, we ate surf and turf last weekend but most times we steer (no pun intended) away from the beef.

                1. re: Ruthie789
                  l
                  lagatta RE: Ruthie789 Mar 10, 2013 02:34 PM

                  Ruthie, I'm wondering about a butcher or poultrerer. A butcher who does mostly beef, veal and perhaps some lamb won't want to have to clean his grinding equipment for turkey, but one who has ground poultry or makes poultry sausages might. I'm thinking of the great Fernando's (formerly Zinman's on Roy in the Plateau. I've also seen ground poultry at Supermarché PA (avenue du Parc, Fort, and on Samson in Laval). Don't you live in the West Island? You might try Adonis.

                  1. re: lagatta
                    Ruthie789 RE: lagatta Mar 10, 2013 04:29 PM

                    Jennie O and Foster farms are not available in Montreal. I do buy some ground meat at the butchers. Lately we have been eating red meat although my husband is not supposed to at all. We have to get back on track.

              2. weezieduzzit RE: Ruthie789 Aug 14, 2012 05:21 PM

                Its very easy to overcook, I add it to things later than I would a higher fat meat and sometimes also add some kind of oil or fat to it. For instance, if I'm making turkey burgers I add coconut oil and some water when I incorporate the spices and chopped onions and then watch it to make sure I pull them out of the hot pan as soon as they are done.

                2 Replies
                1. re: weezieduzzit
                  Ruthie789 RE: weezieduzzit Aug 14, 2012 05:35 PM

                  I did overcook it in retrospect, I had the darn sauce in the slow cooker all day.

                  1. re: weezieduzzit
                    Ruthie789 RE: weezieduzzit Aug 14, 2012 05:40 PM

                    I keep seeing the necessity of moisture, you have added coconut oil and water to yours. I have never tried the coconut oil, keep seeing it but am hesitant to purchase and not use.

                  2. Bacardi1 RE: Ruthie789 Aug 14, 2012 05:42 PM

                    Ground turkey is a serious mainstay around here. I always have several packages in the freezer - both supermarket brands & local free-range when I can get it.

                    First off - I NEVER buy ground turkey breast. It always ends up dry & tasteless regardless of what you do with it. Buy the regular - always.

                    You can use it for anything you used to use ground beef for. If it turns out wonky, you've overcooked it, just as would happen if you overcooked ground beef. (Frankly, I wouldn't put ground turkey OR ground beef in a slow cooker.) The only thing I do differently with ground turkey is to add a dab or two of extra-virgin olive oil, since ground turkey really doesn't have any natural fat.

                    Oh - & my pasta sauce with ground turkey is to die for.

                    2 Replies
                    1. re: Bacardi1
                      Ruthie789 RE: Bacardi1 Aug 14, 2012 06:43 PM

                      Please advise why no to the slow cooker for ground meats..if combined in a tomato sauce.

                      1. re: Ruthie789
                        Bacardi1 RE: Ruthie789 Aug 15, 2012 07:10 AM

                        I've never slow-cooked it in a tomato sauce, but find that ground meat just really isn't suited to slow cooking. It just gets all the life sucked out of it. Slow cooking was meant for & works best for larger cuts of meat than ground.

                    2. iluvcookies RE: Ruthie789 Aug 14, 2012 05:47 PM

                      The 93% lean ground turkey works out very well for me in chili and tacos, and I would imagine in a tomato based pasta sauce too.

                      The 99% lean breast is way too "squeaky".... That is the best way I can describe it. I avoid it.

                      8 Replies
                      1. re: iluvcookies
                        Bacardi1 RE: iluvcookies Aug 15, 2012 07:11 AM

                        Unfortunately I know exactly what you mean by too "squeaky". ;-)

                        1. re: Bacardi1
                          alliegator RE: Bacardi1 Aug 15, 2012 10:38 AM

                          I just crakced up at squeaky!! The mr. is a fan of lean ground turkey, and you hit the nail on the head.

                          1. re: alliegator
                            iluvcookies RE: alliegator Aug 15, 2012 07:22 PM

                            First time I made turkey burgers was during a time when my then BF (who is now my DH) was working out heavily and needed lots of lean protein. I wasn't an accomplished cook at that time and still had a lot to learn. I will never forget those squeaky burgers.

                            Of course neither will he, and occasionally he will ask for a burger, hold the squeak.

                            1. re: iluvcookies
                              alliegator RE: iluvcookies Aug 16, 2012 08:59 AM

                              Haha! I'm chuckling out loud. Ground turkey made it's way into my life because my husband is a workout fiend as well. I'm amazed at what passes as a good meal for him, and just make something yummy for me.
                              Glad you worked the squeak out of those burgers :D

                              1. re: iluvcookies
                                Bacardi1 RE: iluvcookies Aug 16, 2012 09:49 AM

                                I never buy ground breast-meat turkey. Try making turkey burgers from non-breast meat. No squeaks.

                                1. re: Bacardi1
                                  iluvcookies RE: Bacardi1 Aug 16, 2012 09:53 AM

                                  I haven't used ground turkey breast since, and I don't plan to either.

                          2. re: iluvcookies
                            C. Hamster RE: iluvcookies Mar 10, 2013 02:46 PM

                            Squeaky! And tasteless...

                            1. re: C. Hamster
                              fldhkybnva RE: C. Hamster Mar 10, 2013 03:07 PM

                              Preference variety is an interesting thing - I don't find it squeaky at all and think it has a lot of natural flavor :)

                          3. g
                            GH1618 RE: Ruthie789 Aug 14, 2012 05:53 PM

                            Definitely use dark meat. You probably won't find this in most supermarkets, which generally carry a blend from the whole turkey or white-meat only. I get it from a small independent grocery with a good meat department where they grind their own.

                            1. Njchicaa RE: Ruthie789 Aug 14, 2012 06:13 PM

                              I use ground turkey instead of ground beef in my chili. With lots of beans (I use a mix if red kidney, pink kidney, and black), great seasonings, and a few cans of crushed tomatoes.... It is BANGING and our Sunday football guests love it! (and ask to take leftovers home)

                              I've also used ground turkey with beans, onions, garlic, etc as a burrito filling over cilantro-lime rice. My husband adores them.

                              I don't like ground turkey when it is on its own (burgers, meatballs, meatloaf) but it is great in dishes where you can really bump up the flavor like chili.

                              1. t
                                therealdoctorlew RE: Ruthie789 Aug 14, 2012 07:59 PM

                                I have experimented with ground turkey. I found that the dryness comes from the finely ground turkey losing its water. Like all muscle meat, there is a significant amount of water, but turkey has less fat, which is why I wanted it. I tried using the meat in preps like meatballs, burgers, and meat sauce. In sauce ground turkey was a tasteless addition and thus of no merit. Burgers cooked out the natural water and became hard, as did meatballs. Adding chopped onion in significant quantity helped the burgers, but meatballs then fell apart and the burgers became fragile.

                                My solution was to add panko, about a half cup per pound of meat, and dehydrated minced onion (not onion powder), about 1/4 cup per pound of meat. These additions absorbed the turkey juice that otherwise would cook out and fully rehydrated during cooking while binding the meat into shape. Spices, black pepper, salt, etc. can be mixed into the raw mix as desired. Then just brown the meatballs and finish cooking in sauce, or cook the burgers until done.

                                3 Replies
                                1. re: therealdoctorlew
                                  Bacardi1 RE: therealdoctorlew Aug 15, 2012 07:15 AM

                                  Since my husband doesn't eat red meat, I use ground turkey in any & all recipes calling for ground beef/pork/lamb, etc. Make burgers, meatballs, meatloaf all the time. No problems with dryness, falling apart, or anything else. Go figure.

                                  In any recipe where a little fat would be welcome, I simply add a small dollop or two of extra-virgin olive oil. Burgers are generously mixed with Worcestershire sauce. Meatloaves & meatballs always have an egg or two. Everything comes out moist & delicious. Even though I do eat red meat, I certainly don't miss it via subbing ground turkey.

                                  1. re: therealdoctorlew
                                    l
                                    lagatta RE: therealdoctorlew Mar 10, 2013 02:38 PM

                                    Dehydrated minced onion can improve any burger - in Mtl you can find it in bulk at Anatol on St-Laurent near the Jean-Talon Market (just south of Milano). You can combine some fresh chopped onion (I like red onion for that, as it is milder).

                                    1. re: lagatta
                                      Ruthie789 RE: lagatta Mar 10, 2013 04:31 PM

                                      Agreed spices are required when using turkey or chicken. For me it masks the taste somewhat.

                                  2. c
                                    ceekskat RE: Ruthie789 Aug 15, 2012 07:38 AM

                                    I've realized "lean" is a marketing term. When I send my husband to the grocery store, I tell him to look at the percentage of fat on the nutrition label...should say 10 or 12% for fat.

                                    For those not in Canada, Butterball (I think) used to make a 10% fat version for Costco but no more. This was great in terms of moisture & leanness. Now I only find 12% everywhere :( Also, I pressure cook to make it really soft.

                                    Lastly, just made great Thai lettuce wraps the other night with poached chicken breasts but I think I'm going to try ground turkey next time. I think it will be easier when I need to make it in a large volume.

                                    1 Reply
                                    1. re: ceekskat
                                      Ruthie789 RE: ceekskat Aug 15, 2012 10:24 AM

                                      Pressure cooking might be an option as I am considering a purchase. Thank you for your suggestion.

                                    2. biondanonima RE: Ruthie789 Aug 15, 2012 08:08 AM

                                      You could also try ground chicken, which I much prefer to ground turkey. I make my own by grinding boneless, skinless chicken thighs (cheap and easy to find) in either the meat grinder or the food processor (if I am being lazy and just want to buzz up a small amount quickly).

                                      3 Replies
                                      1. re: biondanonima
                                        k
                                        katecm RE: biondanonima Aug 15, 2012 09:54 AM

                                        I was going to say the same thing. For some reason, I just don't like ground turkey, but ground chicken (even the pre-packaged stuff) seems more tender to me.

                                        1. re: katecm
                                          Ruthie789 RE: katecm Aug 15, 2012 10:33 AM

                                          It must have a higher fat content if it is more tender. Have tried it but don't like the taste so much.

                                        2. re: biondanonima
                                          Ruthie789 RE: biondanonima Aug 15, 2012 10:32 AM

                                          I have only purchased ground chicken prepackaged, am having a bit of struggle with the taste but do like the chicken thighs and use them quite often.

                                        3. 4
                                          4Snisl RE: Ruthie789 Aug 15, 2012 09:54 AM

                                          Hi Ruthie,

                                          You may want to check out this resource about iron sources of different foods/cuts of meat when considering suggestions, since it's the reason that you are making the switch to turkey breast.

                                          http://ods.od.nih.gov/factsheets/Iron...

                                          Perhaps mushrooms might make a good swap in? They do have a little iron, and the Vitamin C in the tomato sauce would enhance the absorption of the non-heme iron in plant foods.....but it might be something to discuss with the dietitian or doctor.

                                          You could also just make an amazing pasta primavera- not close to pasta with meat sauce, I know, but to many (and perhaps your husband?) delicious in its own right.

                                          9 Replies
                                          1. re: 4Snisl
                                            Ruthie789 RE: 4Snisl Aug 15, 2012 10:30 AM

                                            Thank you for that link, it is very considerate of you. I am in the preliminary stage of adapting to this change of diet. One change has been to give up my cast iron pan, sob, sob.
                                            I did make a lemon based pasta which I got from Christine Ferrare which we both enjoyed. I am having a hard time embracing both turkey and chicken, its almost as if I want to mask the taste, I really do not like either, but will keep plugging away. The main issue for turkey is the dryness, but mushrooms would certainly provide moisture.

                                            1. re: Ruthie789
                                              4
                                              4Snisl RE: Ruthie789 Aug 15, 2012 10:42 AM

                                              You know, maybe making meatballs that are a high proportion of "filller" (e.g. shredded/chopped low-iron vegetables, soaked breadcrumbs, etc.) with some of the lean turkey or chicken could work....keep it moist plus stretch out the meat.

                                              Good luck, and let us know what works! My condolences on the cast iron pan. :(

                                              1. re: 4Snisl
                                                k
                                                katecm RE: 4Snisl Aug 15, 2012 10:48 AM

                                                I was thinknig that, too. I usually only use ground meat for something like this. Add it into a sauce and it's delicious, or coat in panko and pan-fry for added texture.

                                                Although this ground chicken recipe is incredible if you like light Thai flavors (in other words, not a soupy curry). I don't even bother with the fried shallots and garlic. http://www.loveandoliveoil.com/2010/0...

                                                1. re: 4Snisl
                                                  Ruthie789 RE: 4Snisl Aug 15, 2012 12:38 PM

                                                  Thank you for your condoleances during my grieving process.

                                                  1. re: Ruthie789
                                                    k
                                                    katecm RE: Ruthie789 Aug 15, 2012 01:03 PM

                                                    Can you use a coated cast iron? Le Creuset is super expensive but I love my Mario Batalis. You get the beautiful heat distribution without the food touching iron.

                                                    1. re: katecm
                                                      Ruthie789 RE: katecm Aug 15, 2012 03:13 PM

                                                      Yes I think I can and I did purchase one. I hope that the iron does not seep through the enamel. The only thing that I do not like about it is that the food does not release like cast iron. It was my first purchase after my husband`s diagnosis of hemachromatosis.. It does carry the heat really well so we are adapting to it. Thank you for the support!

                                                      1. re: Ruthie789
                                                        iluvcookies RE: Ruthie789 Aug 15, 2012 07:25 PM

                                                        I don't think you will have a problem with iron seeping through the enamel--and the enamel itself is not reactive.
                                                        Now I knew that regular cast iron does contribute a trace of iron to food cooked in it, but I never would have guessed it was enough to bother someone with your husband's condition. I hope he is well otherwise :)

                                                2. re: Ruthie789
                                                  biondanonima RE: Ruthie789 Aug 15, 2012 10:46 AM

                                                  I don't know about the iron content of pork, but I enjoy ground pork much more than chicken or turkey - have you looked into that?

                                                  1. re: biondanonima
                                                    Ruthie789 RE: biondanonima Aug 15, 2012 12:39 PM

                                                    I have, but do not use or eat much pork. I know it will give better moisture for sure.

                                              2. p
                                                pine time RE: Ruthie789 Aug 15, 2012 12:45 PM

                                                It took us some time to adjust to the differences in ground turkey, too. Have found that upping the seasoning helps, since the meat is so bland, as well as adding in some good tasting fat. Just had turkey burgers with a goodly pour of toasted sesame oil in the mix, and it was well received. Good luck with your health and these changes!

                                                1 Reply
                                                1. re: pine time
                                                  Ruthie789 RE: pine time Aug 15, 2012 03:16 PM

                                                  It does take time to adapt to things and sometimes we just have to grin and bear it. Many recommendations about adding moisture and seasonings. I also thank you for your kind thoughts.

                                                2. t
                                                  thymeoz RE: Ruthie789 Aug 15, 2012 12:55 PM

                                                  I used to use dark ground turkey till I learned it's made with skin & other not so healthy components. Then I switched to ground turkey breast and did have the dryness problem, plus it wasn't as tasty. What are you gonna do?

                                                  1 Reply
                                                  1. re: thymeoz
                                                    Ruthie789 RE: thymeoz Aug 15, 2012 03:17 PM

                                                    Moisture and seasonings and an added source of fat.

                                                  2. j
                                                    jujuthomas RE: Ruthie789 Aug 15, 2012 01:02 PM

                                                    I use ground turkey breast in many recipes - you do have to be careful not to over cook it. I usually splash a little EVOO in the pan as it's heating, then add the meat. I cook until just browned, then add whatever other ingredients I'm using - red sauce, salsa, etc.

                                                    Skinnytaste.com has a some really terrific turkey meatball recipes. I've made her swedish meatballs, as well as the spaghetti and meatballs.

                                                    1 Reply
                                                    1. re: jujuthomas
                                                      Ruthie789 RE: jujuthomas Aug 15, 2012 03:18 PM

                                                      I will definitely give skinnytaste.com a try. Thank you.

                                                    2. Ruthie789 RE: Ruthie789 Aug 16, 2012 03:41 PM

                                                      I would like to thank all for your help. I will try again using your suggestions. I appreciate your kindness.

                                                      1. h
                                                        happybaker RE: Ruthie789 Aug 16, 2012 03:47 PM

                                                        Marcella Hazan's Bolognese recipe has you cooking the meat (I used turkey) with milk. It makes an enormous difference and does keep it sweet and moist.

                                                        3 Replies
                                                        1. re: happybaker
                                                          Ruthie789 RE: happybaker Aug 16, 2012 04:35 PM

                                                          That`s interesting. It`s like adding cream to meatloaf which I do.

                                                          1. re: Ruthie789
                                                            h
                                                            happybaker RE: Ruthie789 Aug 16, 2012 06:32 PM

                                                            Excellent! So you are familiar with the technique - go! Run! Do!

                                                            And enjoy : )

                                                            1. re: happybaker
                                                              Ruthie789 RE: happybaker Aug 16, 2012 08:02 PM

                                                              Thank you again, had not thought about it for turkey.

                                                        2. b
                                                          Brandon Nelson RE: Ruthie789 Aug 16, 2012 11:03 PM

                                                          Lean turkey grind benefits from bread crumbs. They hold on to moisture and make the end product more tender.

                                                          Show Hidden Posts