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Ground Turkey

groundturkeyGround turkey is a versatile and popular protein source, often used as a lower-fat alternative to ground beef. It's made from ground turkey meat, skin and fat. It comes in various leanness percentages, such as 93% lean or 99% lean, with "extra lean" versions made solely from turkey breast. While typically a healthy choice, it requires careful cooking to avoid becoming dry and should be cooked to an internal temperature of 165°F. 

Composition:

  • Blend of meats: Ground turkey is typically a mix of dark meat from the thighs and drumsticks and light meat from the breast.
  • Leanness: It's available in various leanness percentages, indicated by the ratio of lean meat to fat (e.g., 93/7 means 93% lean and 7% fat).
  • "Extra lean" or "lean": These options are often made from only breast meat, which has significantly less fat and calories.
  • Processed: It is technically a "processed" meat, but not in the same category as cured products like bacon or salami.
  • Additives: Ingredients like rosemary extract are sometimes added for flavour and to help maintain colour. 

Health and Nutrition:

  • Leaner than beef: Ground turkey, especially lean or extra lean varieties, is typically lower in saturated fat than ground beef, making it a heart-healthier option.
  • Protein source: It is an excellent source of lean protein.
  • Nutrients: Ground turkey is also a good source of selenium and B vitamins.
  • Calories: The calorie and fat content varies significantly depending on the leanness. A 4 oz cooked serving of 93% lean ground turkey has about 170 calories and 9 grams of fat, while ground turkey breast is even leaner. 

Cooking and Safety:

  • Cook to 165°F: To ensure safety, always cook ground turkey until it reaches an internal temperature of 165°F. A meat thermometer is recommended.
  • Avoid overcooking: Lean ground turkey can dry out and become crumbly if overcooked.
  • Keep it moist: Its milder flavour can be enhanced with seasonings, spices and sauces.
  • Safe handling: Follow standard food safety practices, including washing hands and surfaces often and using separate cutting boards and utensils for raw meat to prevvent cross-contamination.