Ground Turkey

Keep refrigerated at 40°F or below. Use within 1–2 days of purchase, or freeze immediately. Thaw in the fridge overnight before cooking.

Nutritional values vary by fat content (93/7 lean vs. 85/15). Values shown are approximate for 93% lean.

Don't overwork ground turkey when mixing—it becomes tough and dense. Stir gently until just combined.

Brown it over medium-high heat to develop flavor; avoid crowding the pan.

Check the label: '93/7' or '85/15' indicates lean-to-fat ratio. Leaner cuts are drier; fattier cuts stay juicier.

Add moisture with eggs, breadcrumbs, or sauce if making burgers or meatballs to prevent dryness.

Cooking it past medium doneness (165°F internal temperature). Turkey dries out quickly.

Leaving it unrefrigerated—ground poultry spoils faster than whole cuts.

Thawing at room temperature. Always thaw in the fridge to prevent bacterial growth.