8 Easy Ground Turkey Recipes (in 30 minutes or less!) (2024)

FAQs

How to jazz up ground turkey? ›

There are plenty of easy ground turkey recipes out there. But, you will always need spices like olive oil, kosher salt and pepper, chili powder, and garlic powder. You can add minced garlic, and freshly chopped onions and peppers, for an extra edge.

But as any poultry starts to go bad, it will start to turn an unpleasant shade of gray. If that pink hue starts to look slightly dull then it's time to use up your ground turkey immediately, and if it has a gray tint (even just a slight one), then it's time to toss it.

Mushrooms add moisture, mouthfeel, and umami (beefy) flavor to the otherwise dry ground turkey. When mushrooms are chopped up into little bits, they easily and evenly mix with ground turkey making the protein so tender and flavorful while also giving the dish a veggie boost. And we all love that!

Make sure it's cooked through.

Cooking ground turkey should take about 15 minutes and have a nice even brown hue with no pink.

Under-seasoning is one of the biggest mistakes people make with ground turkey. You'll find the meat bland and flavorless if you don't add a hefty serving of dried herbs and spices, as well as the unforgettable salt-and-pepper combo.

Ground turkey is a great lean protein option, it's super versatile, and it cooks up really quickly. It's perfect for busy weeknights when you need an easy, delicious meal without the hassle. But, ground turkey can be a bit bland and dry if it's not seasoned or cooked well.

The "Danger Zone" (40 °F-140 °F)

This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.

Freshly ground turkey or chicken will have a light pink hue and virtually no smell. Like raw beef, raw poultry may get slightly gray or brown as it ages but the contrast may not be as obvious, so it's important to sniff it and thoroughly look for any slick or slimy residue before you use it any recipe.

Since turkey burgers tend to be drier than their ground beef counterparts, we added an egg to ours to help it hold together and give it more moisture. We also use 94% lean ground turkey in our patties—we don't recommend any higher than that, or your burgers might not hold together.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

How do you tell when ground turkey is done? ›

Cook – Use a digital meat thermometer to verify ground turkey reaches a safe internal temperature of 165°F. To test burgers for doneness, insert the meat thermometer horizontally from the side. Always make sure to test the thickest burger as well!

Use Oil. Using oil like olive oil is ideal for cooking ground turkey. "This helps cook the ground turkey more thoroughly, adds a bit of flavor and stops it from sticking to the pan," Dillard says.

Because of its low fat content, ground turkey isn't very forgiving when it's cooked for a few minutes too long. When overcooked, ground turkey quickly gets dry and crumbly, and loses its flavor. Follow this tip: Keep on eye on the time as you cook, and keep an instant-read thermometer handy.

Fresh herbs like thyme, rosemary, and sage along with a half lemon go a long way to add flavor, and stuffing it into the bird takes almost no time at all. (While you're at it, season the cavity with a good amount of salt and pepper.) Brining is an essential step to ensure a juicy bird.

Ensure Pleasing Texture and Richer Taste

Even 93 percent lean ground turkey—often the fattiest preground turkey you can buy—can still taste too lean and can easily dry out during cooking. To temper those effects, we added 2 tablespoons of melted butter to the meat, along with a panade of milk and panko.

No time to cook? No problem! Even if you buy a preroasted bird, you can still serve your guests a “homemade” Thanksgiving feast by doctoring up the turkey and the trimmings. Glaze a preroasted bird with olive oil and melted butter before reheating in a 375-degree oven for 15 minutes.

Try adding some salt, pepper, onion powder, garlic powder, thyme, maybe some rosemary. If you want to go with a bit of a spicier flavor try adding some cajun seasoning. Adding some white cheddar, mayo, cranberry sauce or even some gravy works great as well.