Turkey Mince / Ground Turkey

Name: Turkey mince, called ground turkey in North America — minced turkey, either breast (very lean) or a mix of breast and thigh, often sold as a lower-fat alternative to beef mince. It is mild in flavour, and used in burgers, meatballs, chilli, bolognese and meatloaf.

Description

Turkey mince became popular in the 1980s and 1990s as a leaner alternative to beef, and is now widely available. Packs are labelled by fat percentage, such as 93% lean (breast only) or 85% lean (with dark meat and skin). The leanest is very dry and mild, so cooks add moisture and flavour with onion, herbs, spices, grated vegetables or a little oil.

As with other mince, grinding spreads bacteria through the meat, so turkey mince must be cooked right through, to at least 74°C, with no pink.

Main nutrition value

Turkey is a good source of high-quality protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and white meat is very lean. Turkey mince is lower in fat and calories than beef mince, particularly when made from breast meat only.

How best to be consumed

Turkey mince is cooked through, and needs added flavour.

1. Cook to 74°C, until no pink remains, and use a thermometer.
2. Season generously with garlic, onion, herbs, paprika, cumin and chilli, since the meat is mild.
3. Add moisture with grated courgette, mushrooms, breadcrumbs or a little oil, so burgers and meatballs don't dry out.
4. Use in chilli, bolognese, tacos, burgers, meatballs, stuffed peppers and lasagne.
5. Keep raw mince cold, and use within 1 to 2 days, or freeze it.

Overconsumption could cause…

Turkey mince is healthy, with careful handling.

1. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
2. Dry, crumbly dishes from lean mince, which tempts people to add fat and salt.
3. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to seasoned and processed turkey products.
4. Welfare, environmental and sourcing concerns with intensive farming, so many shoppers look for higher-welfare, grass-fed or organic labels.

GroupsTurkey and DuckPoultry and game birdsHigh proteinLow sodiumFresh

Related foodsWhole TurkeyTurkey BreastQuailGooseWhole DuckDuck Breast

Wikipedia — Ground meat, used for origin, naming and history: https://en.wikipedia.org/wiki/Ground_meat