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Ground Turkey Recall....AGAIN!!

14 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
14 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
14 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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Yes, it works well. Be sure to use the dark meat as the breasts alone will lack juiciness. Even for that, if your grinding, suggest that you add a little bit of the fat or skin to the mix too. Freeze as a big mass, or form into patties. I like to even make breakfast sausage patties out of this. Add some salt, and Bells Seasonings (sage, rosemary, thyme), black pepper, and coriander. These will make great sausages too.
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I would buy more unsalted meat...brown that and add to the salty stuff. I have heard that the potato trick doesn't work.,...but if you put a couple of potatoes into an over salty broth, the potatoes become lightly salted....and if they didn';t pick up some salt..? Where did they get the salty taste? I think I might cook some rice ( without salt!!) and mix with the turkey ands eason it with some ground red chilis a bit of garlic and oregano and perhaps stuff it into a green pepper or a tomato and bake...or maybe into an acorn squash... Linda C
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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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Comments (3)
Meatball are great! Giada de Laurentiis has a good recipe: Mini Turkey Meatballs * 1 small onion, grated * 3 garlic cloves, minced * 1 large egg * 1/4 cup dried bread crumbs * 3 tablespoons ketchup * 1/4 cup chopped fresh Italian parsley leaves * 1/4 cup grated Parmesan * 1/4 cup grated Pecorino Romano * 1 teaspoon salt * 1/4 teaspoon ground black pepper * 1 pound ground dark turkey meat * 3 tablespoons olive oil * 26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce Directions Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet. Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks. Simple Tomato Sauce: 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. Yield: 6 cups Prep Time: 15 minutes Cook Time: 1 hour and 20 minutes Ease of Preparation: Easy [this is my favorite tomato sauce for pasta!] Also, these Feta Turkey Burgers are wonderful! Feta Cheese Turkey Burgers from AllRecipes.com 1 pound ground turkey 1 cup crumbled feta cheese 1/2 cup kalamata olives, pitted and sliced 2 teaspoons dried oregano ground black pepper to taste 1. Preheat the grill for medium high heat. 2. In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties. 3. Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through. [these can be cooked on a Foreman grill or in a skillet]
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compumom
14 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
14 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
14 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
14 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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