Does Anybody Grind Turkey Meat...?

[Old Swamper]

Thats one hell of a system you got going there. Finished product looks really good. I commend you and those others who utilize the WHOLE Turkey. Has that meat in tubs been frozen once, or is that all "fresh" meat.
[/quote]

Some had been frozen with dry ice on that trip.
[/quote]!0-4 I usually defrost a lot of my dark meat at the end of season and make a big grind. Most always it is eaten in a weeks time, so that it does not get frozen again

[Old Swamper]

I have ground the thighs and legs and made shawarma, with Greek spices, cumin, garlic, paprika, lemon rind, fennel, lots of black pepper. etc. After that's cook we slice it thin and make wild turkey gyros. Tomatoes, cukes, onion,tazziki yogurt sauce with lots of garlic and lemon and dill. Bam! Let's go!! 🤩

Can't pronounce half that, but damm if it dont sound good

[ChesterCopperpot]

I grind breast occasionally but have ground thighs lots of times. I don't add any fat to it. I use it as a very lean ground for things like chili.


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[Dougas]

I recently got a grinder to specifically grind the thigh and drumstick meat. I have been slow cooking the thigh and drumstick meat and making pulled turkey for various dishes. Now, I can grind some of it and untilize it in even more variety of ways.

[MS TurkeyHunter]

Not for my breast meat but i do grind all the legs/thighs i get. Perfect for meatballs!


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[ybuck]

yes.
i add ground bacon.
3:1 mixure.
it is excellent

[KYFrid]

My wife got me the meateater cookbook for Christmas and there is recipe in it for ground turkey breakfast sausage patties.

Gonna have to give it a try sometime..


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[cgarner1]

I grind up everything but the breast. Most of the time I don't add any fat or bacon to it unless we want sausage. If I do burgers I just mix an egg and some breadcrumbs and they stick fine. My wife wasent crazy on the legs or thighs but grinding has been a game changer

[Full_Fan]

AWESOME replies!  Thanks to all.  I'm definitely going to give this a try now.  I think one of the reasons I use more ground meat anymore is that it's just so convenient to prepare and cook a simple meal with it.  Cubing, breading, and deep frying nuggets are great but it's more work and more of a mess to clean up when finished.  I like the bacon mix idea but I think I'll just batch grind first without adding anything and then add bacon afterwards to a portion.  I might experiment by adding a little fat/binder to a batch as well... should I use beef fat, pork fat, or pork butt?

The ground meat in posted photos looks amazing!!  Almost looks like marbled beef!!

Anymore experiences or feedback... keep it coming.  Thanks!

[Old Gobbler]

I use a seasoning called "potlatch" Williams and Sonoma makes it

I'll fry up strips with olive oil , potlatch , and roasted red peppers...then serve it in a pita with sour cream on top ..LIGHTS OUT

Boil a whole box sometimes 2 boxes of pina' pasta ...let it cool down ...If you take the same turkey, potlatch and red peppers fryed up mix ...take it out of the pan and let it cool down add chopped celery,  red onion ...then a 50/50 dressing of sour cream and mayo, mix in more potlatch seasoning into the dressing  ...then throw in the pina' pasta ...mix it all up ...put it into Tupperware....and you'll get at least a few good lunch meals before your family finds it hidden in the fridge ...and they will eat it all gaurenteed...happens every time 

[ferocious calls]

We butchered 80 easterns ,and ground all the breasts. My wife makes delicious meatballs, Tacos and meatloaf from it.

The legs and thighs make pot pies.

[Dougas]

I bought sage sausage mix and breakfast sausage mix to mix in with my ground mt. lion and think it will work with the ground turkey also. It sure make s the ground mt. lion, which is great by itself, even better.

[Kygobblergetter]

My wife got me the meateater cookbook for Christmas and there is recipe in it for ground turkey breakfast sausage patties.

Gonna have to give it a try sometime..


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My wife and I used this recipe on one bird and it was excellent. Highly recommend. Especially if you end up with a lot of turkey meat


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[Sir-diealot]

With venison I always add 20% beef fat, but with turkey I just usually toss in some of if not most of the turkey fat from the carcass. I've used ground turkey in things like enchilada fillings, dumpling fillings, meatballs, etc...

Funny you mention using more ground meat and less whole cuts as time goes. I fond myself doing the opposite. Particularly woth venison. I feel like I can find a million things to do with the bottom round, blade roasts, sirloin, neck meat, etc...but am less enthused to find fun ways to use up my ground venison.
I should add that a nice juicy venison burger is one of the very first things we make though after butchering, lol

Funny I have never heard of anyone using beef fat before growing up, I had always seen it done with pork meat or pork fat. May be a regional thing though. I seem to remember somebody in this area using beef once but though the flavor was fair it was very dry. Everybody does things different and I am not knocking you, just not something I have really seen done much at all.

Now to the OP no, I would never grind turkey, it is not a texture that I enjoy at all and I have always felt like I was eating waterlogged turkey when I have had it that was and it certainly felt that way out of the package. That said I did not try to much of it because I found it so unappealing but I am sure there are many ways I have not had it that may well be good. I also would not think that wild turkey would have the went texture to it as store bought seems to.

[YoungGobbler]

I do and I really like! But i only grind legs. No other meat added.