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Ground Turkey Recall....AGAIN!!

15 years ago

Here we go again. Yes, there was a ground turkey recall just last month. There's another one this month. In the link are the details.

Here is a link that might be useful: Ground Turkey Recall

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Comments (6)

centralcacyclist
15 years ago
I saw that. I never rarely buy ground turkey and if I do I buy Foster Farms, a local company owned by a family I know personally.
annie1992
15 years ago
Like Barnmom, I seldom/rarely/never buy ground turkey, it's so hard to find any that isn't loaded with the skin and fat, bringing the fat content up to something that is near or above lean ground beef, for more money and less flavor. Sigh.

I won't go into my rant now about agribusiness and their horrible dirty conditions, at least they did recall it.

Annie
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Here's a summer favorite of ours. You have to like cilantro, though; it makes the dish. I use much more pasta and a little more turkey. Serve in deep plates with lots of chopped cilantro on top. Rigatoni with Southwestern-Style Ground-Turkey Sauce 1/2 cup minced red onion [I use a regular onion] 2 tablespoons olive oil 1 garlic clove, minced 1 small red bell pepper, cut into 1/4 inch dice 1/2 teaspoon chili powder 1/4 teaspoon ground cumin [ridiculous -- use more] l/8 teaspoon cayenne 3/4 pound ground turkey [I use a pound] a 14-ounce can plum tomatoes [I use a big can] including the juice a pinch of dried hot red pepper flakes 1/4 cup finely chopped fresh coriander plus coriander sprigs for garnish if desired 1/4 pound rigatoni [I use about a half-pound] coarsely grated Monterey lack for sprinkling the pasta In a large skillet cook the onion in the oil over moderately low heat, stirring occa- sionally, until it is softened, add the garlic, the bell pepper, the chili powder, the cum- in, and the cayenne, and cook the mixture, stirring, for 1 minute. Add the turkey and cook the mixture over moderately high heat, stirring and breaking up the turkey with a wooden spoon, for 3 to 4 minutes, or until the turkey is no longer pink. Stir in the tomatoes with the juice, breaking them up, the red pepper flakes, the chopped corian- der, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 min- utes, or until it is thickened. While the sauce is simmering, in a kettle of boiling salted water cook the rigatoni un- til it is al dente, drain it well, and divide it between 2 bowls. Divide the sauce between the bowls, sprinkle it with the Monterey Jack, and garnish each serving with a cori- ander sprig.
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I never freeze meat in the package it comes in from the store. I quick-freeze meat in portions I want to prepare it on a cookie sheet (freeze it just until it is solid - 30-45-minutes). Separate it using parchment or waxed paper, plastic wrap, or put portions in fold-top sandwich bags. Then I vacuum-seal it in FoodSaver bags. I can open a bag and take out what I need and reseal the bag and put it back into the freezer. FoodSaver bags eliminate freezer burn and I can purchase meat in bulk and divide it for our family of two. I quick-freeze patties and put two or three in a fold-top sandwich bag (an amount I would use for a meal), stack them and vacuum-seal the stack of patties in a FoodSaver bag. You can form perfectly nice patties with your hands. I have an ancient Tupperware Patty Maker and it still gets used for making meat, fish, gluten, and bean patties. The Cuisinart model at the link below is similar to my Tupperware Patty Maker. I measure the meat in a measuring cup, or on a kitchen scale, so I have patties that are the same size and the appropriate amount for a serving of meat. You can cut circles out of plastic container lids, plastic plates, etc. (use food-grade plastic items) and use them to separate your patties. It actually works really well. -Grainlady Here is a link that might be useful: Hamburger Patty Maker
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compumom
15 years ago
Annie, I do use ground turkey. Actually, I find it easier to keep my weight under control with ground dark meat than with 9% ground beef. Thanks to you, we love grass fed ground beef, but it's also nearly double the cost of the turkey. I hear you on agribusiness- our market (Gelson's) had a sign that read "Turkey not supplied by Cargill"!
I usually buy one pound packages of organic ground turkey from Shelton or when not available, I may use Empire kosher. I hope they both have higher standards than Cargill! LOL

Here is a link that might be useful: Shelton
annie1992
15 years ago
Ellen, here I rarely see any ground turkey except those frozen one pound "chubs" and it's about $3 a pound ON SALE!

I do use ground turkey, I just don't buy ground turkey already ground. I grind my own in the food processor, usually from turkey thighs, but I peel off the skin. If you cut it into pieces and put it in the freezer until it's just starting to get really firm and freeze, it chops up realy well in the food processor. Beef too, and pork for sausage. At least I know what's in there that way.

I know nearly everyone here loves the "crispy skin", but I won't even eat poultry skin fried or roasted, I peel it off, always.

I can usually get turkey parts around the holidays, i.e. from Thanksgiving to Easter. My local (very small and independent) grocer gets turkeys from local farmers by the truckload and sells them fresh for holiday dinners. Anything that isn't sold or that gets bungled up during the processing becomes "parts", sold by the pound in packages. The owner says that parts actually sell better than the whole turkeys, although most people want turkey breast, so the thighs are a lot chepaer. i don't try to grind legs, too many little bones, cartilege and such in there.

Annie
coconut_nj
15 years ago
That's one of the reasons I love our IGA. They grind their own local turkeys and they grind pork as well as the beef. Plus they grind all during the day so it's always so freshly ground. The ground turkey and pork is so lean it's amazing.
Lars
15 years ago
I have been buying ground turkey, and I generally freeze it first because I am usually not exactly sure when I will want to use it. I guess I should switch to turkey thighs, since I have a meat grinder attachment for my KA mixer. I bought the meat grinder attachment for beef and pork but havent' used it for that for years, since DB will not eat either of those, but he will eat turkey. I also bought an electric meat slicer so that I can cook my own turkey breasts, but so far I've only cooked one. It was definitely superior to deli meat, but the meat slicer will not slice as thinly as the deli can.

Last week-end we went to Bristol Farms because I knew they had some items that I wanted, but I had not realized before that they were a full-fledged grocery store! I bought a lot of stuff there, and while much of it was very reasonably priced, I spent twice as much there for three bags of groceries than I to at Trader Joe's. I bought some of their bulk turkey sausage and plan to cook that tonight on the barbeque if I am not too tired. Bristol Farms seemed to be a lot like Gelson's, but it is closer to me now.

Lars

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