Suggestions for ground turkey
seagrass_gw Cape Cod
3 years ago
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Comments (29)
seagrass_gw Cape Cod
3 years agoRelated Discussions
Ground Beef, Chicken, Turkey Patties
Comments (2)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...See MoreGround Turkey Recall....AGAIN!!
Comments (6)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...See MoreQuestion re: ground turkey
Comments (26)Case in point, coincidentally, I'd decided to use ground chicken for adding meat to pumpkin lasagna to have a higher protein percentage. The mild flavor, I thought, would be good for keeping the rest in balance. I cooked it up with some pancetta (it was ultralean chicken), S&P, dried oregano and marjoram to have a hint of Italian, as well as chipotle powder and ground allspice to go with the pumpkin. I haven't made the lasagna yet (getting ingredients ready and chilled) but used some of the extra for dinner, sort of sloppy joe style, but with tasty cheese instead of sauce. Really good! I expect it to be good in the lasagna. Ground chicken (or turkey) doesn't have to be pretend beef. It's good as ground chicken! I was thinking about the extruded thing too. I agree it looks offputting. But as I was cooking up my chicken, which was from the store, but I have ground my own and the texture is the same, I recalled how gooshy it is. It's not textury like ground beef. Turkey isn't much different. So I'm thinking why extruded looking? Because they can precisely fill the trays and have it cut off at an exact weight probably! It's basically coming through a mechanical piping bag, or narrow sausage stuffer. That's my guess anyway. I don't like the beef version, which I have tried a couple of times, because it wants to stay worm shaped. Ground poultry seems too gooshy for that to be an issue. Or not? What do you think?...See MoreFun with ... ground turkey!
Comments (8)This is a longtime family favorite that came to us via a Words Worth Eating recipe card at a Baltimore grocery store. It is also the only time I use ground turkey. SOUTHWESTERN MEATLOAF 1-1/4 – 1-1/2 pounds ground turkey 1 16-ounce can red kidney beans, rinsed and drained 1 cup medium or hot tomato salsa (another ½ cup is used later) 1 medium onion, chopped 1 clove garlic, minced ½ cup dry bread crumbs Egg substitute equivalent to 2 eggs (or two whole eggs) ½ teaspoon ground cumin ¼ teaspoon dry cilantro leaves ¼ teaspoon chili powder 2 Tablespoons brown sugar ½ cup medium or hot tomato salsa Preheat oven to 350 degrees. Combine meat, beans, 1 cup salsa, onion, garlic, bread crumbs, egg substitute, cumin, cilantro, and chili powder; mix well. Press into a 9x5” loaf pan. Bake for 1 hour. Carefully pour off all drippings. Combine brown sugar and ½ cup salsa; mix well and spread over meatloaf. Bake an additional 15 minutes. Remove from oven and let stand 10 minutes before slicing. Serves 8....See Moreseagrass_gw Cape Cod
3 years agolast modified: 3 years agoseagrass_gw Cape Cod
3 years agojerzeegirl (FL zone 9B)
3 years agolast modified: 3 years agoseagrass_gw Cape Cod thanked jerzeegirl (FL zone 9B)seagrass_gw Cape Cod
3 years agoplllog
3 years ago
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