Does Anybody Grind Turkey Meat...?

[YoungGobbler]

I do. Best thing I've done with some of the harder meat to cook. 

I save the thighs, legs, heart and gizzard. I take the stones out of the gizzard then clean the meat up. I also add the flat point of the breast to the mix and do a course grind of it all.  I don't add anything to it and it's the best burger meat I've made. It's gone before the deer burger, axis burger or beef burger in the freezer every year.

The dark meat gives it enough richness to not have to add any fat.

I've got a good many birds in the freezer and I'm about to make burger out of a lot of them.





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I would never put my hearts and gizzard in ground meat, i like them fried in the pan way too much.

[vt35mag]

I grind a fair amount of breast meat cut with bacon. Makes great burgers, and makes 6-10 longbeards to disappear within a year between memorial day, fourth of July and labor day parties.

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[Full_Fan]

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 

That sounds lights out!  I'll have to give it a try.

[Full_Fan]

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.

Just straight up ground meat, nothing added?  Thanks.

[Full_Fan]

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.

Beef fat, pork fat, and pork butt are all common here.  The beef fat freezes better than the pork fat.  I think beef fat has better flavor over pork fat.  Pork fat has a lower melting temp than beef fat when cooking if you like things like rare burgers.  I like pork fat for sausage over beef fat.  Pork butt has less fat and I don't like it as well for things like burgers, meatballs, etc.  The fat gives those items that juicy taste and that sizzle on the grill or in the pan.  Ascetically, that bright white beef fat marbling looks oh so perdy in a batch of fresh ground venison.

[squidd]

Ground up a whole turkey and mixed with pork to make snack sticks.

Ground up the breast of another for spaghetti.

[Zobo]

Ground up a whole turkey and mixed with pork to make snack sticks.

Ground up the breast of another for spaghetti.

Looking good Squidd!

[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.

Just straight up ground meat, nothing added?  Thanks.

Nothing added at time of grinding. Wife adds spices/onions or garlic. They are top shelf table fair.

[compton30]

Grinding up game bird legs/thighs is, in my opinion, the best way to utilize the meat. I would add that I am very skeptical of any method where no fat is being added to the mince.

Maybe it's great, but outside of health considerations, there's no reason to dance around with a product that is already ultra lean.

20% of the weight of the meat with pork back fat will allow you to make a mince you would truly be proud of making and sharing with others. 

[Full_Fan]

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.

Just straight up ground meat, nothing added?  Thanks.

Nothing added at time of grinding. Wife adds spices/onions or garlic. They are top shelf table fair.

Thanks for the info.  Next time we do a grinding day... I'm thawing some turkey to try.

[Zobo]

Grinding up game bird legs/thighs is, in my opinion, the best way to utilize the meat. I would add that I am very skeptical of any method where no fat is being added to the mince.

Maybe it's great, but outside of health considerations, there's no reason to dance around with a product that is already ultra lean.

20% of the weight of the meat with pork back fat will allow you to make a mince you would truly be proud of making and sharing with others.

Yes,

[zelmo1]

Got some new ideas here, Thank you. We grind the dark meat and add enough of the thin part of the breast to get to 4.5 pounds and add .5 pounds of fatback and that is our mixture. Find your favorite sausage recipe and that is our meat/fat ratio. Meatloaf and salisbury steaks is good also. Z