Turkey mince

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missM

Cook
Joined
May 16, 2010
Messages
81
In US I suppose you call it 'ground turkey'. Turkey is not a big item here except at Christmas and even then we seem to be moving back to more exotic poultry such as goose or quail.
The other day spouse came home with turkey mince '..because it was cheaper than beef'. Sigh, I don't like the stuff usually, but last night used it in a Bolongnaise sauce. Threw in a generous dash of balsamic vinegar - which caramelised -, can of roma tomatoes, onions and crushed garlic, Italian herbs, green bell pepper, tspn vegetable stock powder and a slurp of tomato sauce (ketchup).

The result was wonderful, and the bonus was that it didn't give me heartburn as that spaghetti topper usually does. (Roma tomatoes are supposedly acid free). And the other bonus is that turkey is very low fat, and after browning there was no gluggy oily fliud to be skimmed off as there is with most beef.

I'll be looking out for 'turkey mince' in my supermarket from now on.

:)
 

BreezyCooking

Washing Up
Joined
Mar 25, 2006
Messages
5,803
Location
Culpeper, VA
I don't use anything else - love the stuff!! It can be used in any recipe that calls for minced beef/pork/lamb, etc. Much lower in fat & very versatile.
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
another fan of ground or mince turkey here.

if all goes well this weekend, i'll be putting a italian turkey fattie on the smoker either sunday or monday.

(a fattie is a roll of ground meat stuffed with various ingredients. everything from salume, cheeses, herbs, sauces, eggs, vegetables, etc. etc.)
 

Constance

Master Chef
Joined
Oct 17, 2004
Messages
8,173
Location
Southern Illiniois
In US I suppose you call it 'ground turkey'. Turkey is not a big item here except at Christmas and even then we seem to be moving back to more exotic poultry such as goose or quail.
The other day spouse came home with turkey mince '..because it was cheaper than beef'. Sigh, I don't like the stuff usually, but last night used it in a Bolongnaise sauce. Threw in a generous dash of balsamic vinegar - which caramelised -, can of roma tomatoes, onions and crushed garlic, Italian herbs, green bell pepper, tspn vegetable stock powder and a slurp of tomato sauce (ketchup).

The result was wonderful, and the bonus was that it didn't give me heartburn as that spaghetti topper usually does. (Roma tomatoes are supposedly acid free). And the other bonus is that turkey is very low fat, and after browning there was no gluggy oily fliud to be skimmed off as there is with most beef.

I'll be looking out for 'turkey mince' in my supermarket from now on.

:)

Roma tomatoes are not acid free, or even low acid. The reason you don't have heartburn is because the sauce was not greasy.

In case you wonder, I'm kind of an authority on tomatoes, having raised and sold many thousand when I was in the greenhouse business.
 

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