Ground turkey, particularly in the form of burgers, seems to have taken a permanent place on many food service menus. The lean profile appeals to customers with special diets and the neutral flavor appeals to chefs with a penchant for seasoning.
Because ground turkey (or chicken) is so lean, moisture needs to be added back into it for a toothsome bite and for “meaty” taste. As a general rule, combine 1 cup fresh bread crumbs (try egg-enriched breads) and ½ cup rich turkey or chicken stock to 1½ lbs. of ground turkey (4 patties or one small loaf). For more moisture and “mouth feel” add egg, fresh minced ginger, soy sauce, Worcestershire, oats, pine nuts, chili sauce, heavy whipping cream, or minced onions.
For added flavor, zip up burgers, meatballs, soups and sauces with: sage, poultry seasoning, paprika, coriander, cumin, thyme, green onions, chili powder, sauteed bell pepper, garlic, celery or fresh parsley. For recipes and menu ideas, go to www.eatturkey.com.