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Calling all ground turkey breast fans

I absolutely love ground turkey breast. I think it has such a great flavor and often prefer it over ground beef. However, I have run out of ideas. Any favorite ground turkey breast recipes not intended as many are to hide the flavor?

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  1. Do you make meatballs from it? No need to hide the flavour, just put the vegetable (me - onions and garlic), herbs and spices you would usually use for meatballs. You can cook them in the oven, by the way.

    3 Replies
    1. re: lagatta

      I have not, but great idea. I have made burgers before so I guess that's similar but I could then throw them with some marinara sauce probably for a great meal. I usually use them for tacos and any other sauteed ground beef dish.

      1. re: lagatta

        That's exactly what I do! I usually mix a little ground pork in for flavor too. My recipe is based on this one: http://www.epicurious.com/recipes/foo...

        I make them in bulk and freeze, so for 4 lb ground meat (3:1 or 2:2 turkey:pork), I use ~2-2.5 C dry seasoned breadcrumbs, 2.5 C grated Parmesan or Romano cheese, 1 big onion, and 4 eggs. Make them about 1-1.5" in diameter and bake 20 min at 350/375F. That will make almost 6 dozen meatballs (2 jelly roll trays worth).

        1. re: truman

          dont have it with me got a great T pasta sauce recipe from K Paul will post next time I get a chance

      2. I personally think ground turkey breast is flavorless but I do use it (actually I use regular ground turkey).

        Chili
        Meatloaf
        Tacos
        Meatballs
        Pizza topping

        4 Replies
        1. re: C. Hamster

          Perhaps it's because I like turkey in general. At Thanksgiving I load up on the big bird.

          1. re: fldhkybnva

            I love roast turkey too!!!

            I just think that ground breast loses too much in translation. Plus it's soooo dry.

            I get the 93% but even that needs pretty aggressive seasoning.

            But I like it very much.

            1. re: C. Hamster

              Clearly not a ground turkey fan :) I do share your feelings with ground turkey in classic American-style tacos when it has to be beef.

          2. re: C. Hamster

            Amen! Trader Joe's meatless meatballs have more flavor and meatiness than ground turkey, whether breast or dark meat. I use ground turkey sometimes, as no more than half the meat in a meatloaf/ball mix, the rest being beef, to cut the fat and lessen the shrinkage.

          3. First thing to know: get the 7% fat, not the 0% or 1%. The non-fat ones are like eating an empty pizza box, one in which no pizza has ever been placed.

            I make meatballs this way:

            I make panade from 6 slices of Pepperidge Farm-sized bread cut in small chunks and just enough milk for that much bread to completely absorb (squeeze out any leftovers).

            Put that in the bowl w/ the packet of ground turkey (1#), some drained diced tomatoes, fresh grated nutmeg, S&P, at least 1/2 c. of finely grated Parmigiano-Reggiano.

            You can put a little Dijon mustard in. I usually don't, though.

            If you want, you can pre-cook some tiny diced onions and garlic in olive oil. Make sure the onion is totally soft. I put the lid on the pot for much of the cooking time to assure total onion uncrunchiness.

            Add one or two beaten eggs.

            Mix all that together with your hands. Form meatballs. Bake or pan fry, your choice. Serve with a tomato sauce (meatless), or plain.

            I usually bake them on a sheet pan w/parchment.

            1 Reply
            1. re: Jay F

              Yea I am clearly the odd one out here, I actually enjoy the 99% or perhaps I'm just so used to it. Your recipe sounds great, I will give that a try as I've never even attempted meatballs but enjoy them.

            2. Really dislike ground turkey breast (WAY too dry in the ultimate product, & flavorless compared to regular ground turkey (a combination of white & dark meat)), although I buy & use regular ground turkey constantly, since we're not a red-meat-eating household in general.

              Frankly, I really can't provide you with any recipes, as I literally have hundreds & hundreds of them. Any recipe calling for any type of ground meat can be adapted & made with ground turkey.

              I use it in tacos, meatballs, meatloaf, Chinese dumplings, stirfries, enchiladas, pasta sauces - like I said, you name it. If it calls for ground beef, I've most likely made it with ground turkey.

              1 Reply
              1. re: Bacardi1

                all that. And then some.

                The only way I've found to make ground breast palatable is to mix in a healthy dose of minced mushrooms -- moisture and flavor

                But I use regular ground turkey in every recipe that calls for ground beef.

              2. I made Smitten Kitchen's Sesame Spiced Turkey Meatball recipe last week and loved the flavors. http://www.deliciousmusings.com/?p=13400

                One thing I discovered though, when I was browning the meatballs before putting in the oven, that the mixture would make a great hash. Next time I make the recipe, I'm going to skip the balling up stage, mince some potatoes and onions and make a hash out of the combo. I think it would be great with an over-easy egg over the top.

                2 Replies
                1. re: Sushiqueen36

                  Thanks for the recipe, it looks great and I just added it to the weekend meal plan. I was actually going to ask what you thought was the best use for them and the hash sounds great. Any other ideas? How did you have them last week? Just straight with the sauce?

                  I actually pondered including it in an omelet or scrambled eggs. In that case as you mentioned you'd just skip the meatball stage and mix the ingredients and cook as you would regular ground meat?

                  1. re: fldhkybnva

                    In her cookbook, she recommends serving the meatballs over a chickpea salad (she gives the recipe). My husband isn't a chickpea fan so I made a warm white bean salad with olive oil and lemon and served them with that. I think tomato sauce would kill the flavors in the meatballs so I wouldn't do that, personally. I also used ground turkey that included dark meat so it might have been a little fattier than just breast meat.

                    I think an omelet or scrambled eggs might be good if you skip the balling. My favorite thing when making hash (think Dennison's corned beef hash texture) is the crunchy bits you get when you fry it. The little pieces that broke off the meatballs when I fried them were so good that it made me think of the hash idea so I'm a little hung up on trying that.

                    I wonder if you could do little meatballs and cook them in a soup?