Content

• Ingredients
• Minced turkey pure nature
• Turkey burgers
• Turkey meatballs from the oven
• To step
• Method 1 of 3: Minced turkey pure nature
• Method 2 of 3: turkey burgers
• Method 3 of 3: Oven-baked turkey meatballs
• Tips

Ground turkey is a lean and healthy alternative to ground beef. Prepared in the right way, ground turkey has a nice and savory taste. Minced turkey is tasty on its own, but also works well in a variety of soups and pasta dishes. In this article you can read how to prepare ground turkey pure, or in the form of burgers or meatballs.

Ingredients

Minced turkey pure nature

• 750 grams of ground turkey
• Olive oil

Turkey burgers

• 750 grams of ground turkey
• 1 teaspoon of salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon of cayenne pepper
• 1 tablespoon of olive oil

Turkey meatballs from the oven

• 750 grams of ground turkey
• 1 egg
• 50 grams of breadcrumbs
• 4 tablespoons of chopped parsley
• 2 cloves of garlic, finely chopped
• 1 small chopped onion
• 1 1/2 tablespoons of tomato paste
• 1 teaspoon of salt
• 1 teaspoon of pepper

To step

Method 1 of 3: Minced turkey pure nature

1. Heat a frying pan. Before you start, place the frying pan on medium heat for at least five minutes and let it heat through and through.
2. Take the chicken mince out of the packaging and pat it dry with kitchen paper. By removing the excess moisture present on the chicken mince, you ensure that the meat browns better.
3. Pour two tablespoons of olive or other vegetable oil into the skillet.
4. Divide the meat into bite-sized chunks and place them one by one in the frying pan. The intention is that you leave some space between the pieces and that they are not too close to each other.
5. Let the turkey cook. Once in the skillet, leave the turkey pieces alone. Do not stir or shake the pan, or try to pick up or turn the pieces of meat with tongs or spatula. If you let the pieces of meat cook slowly for a few minutes, you ensure that a nice brown crust can form on the outside.
6. Flip the turkey chunks. After a few minutes you will see the bottom of the pieces of meat start to brown. Fry them for about another minute and then turn the turkey pieces using a wooden spatula. Then leave them alone again to allow them to brown further.
7. Remove the turkey from the heat. When the turkey pieces are nicely browned, remove them from the skillet and transfer them to a paper towel-lined plate so that the oil can drip from the turkey pieces.
8. The turkey is ready. The ground turkey is now ready for further use in recipes such as chili con carne with turkey, lasagna, and other pasta, rice or bean dishes.

Method 2 of 3: turkey burgers

1. Mix the ground turkey with the spices. Place the ground turkey in a large bowl. Sprinkle the herbs over the ground beef. Carefully mix the ground turkey and spices with your hands or with a spoon. Knead the mixture for about 2 minutes so that the spices are evenly distributed over the meat.
   • Experiment with other spices if you prefer specific flavors. For example, add ground sage, oregano or rosemary for a change.
   • For extra flavor you can also mix 50 grams of Parmesan cheese into the minced meat.
2. Knead burgers from the mixture. Spoon about half a cup of the mixture onto the palm of your hand and knead the meat into a hamburger shape with both hands. Transfer the hamburger to a plate and knead the next. Continue like this until you have kneaded all the meat into burgers.
3. Heat oil in a frying pan. Heat a skillet or cast iron frying pan over medium heat. Pour the oil into the pan and let it get hot for a minute or two. Turn the skillet over so that the bottom is completely covered with oil to prevent the burgers from sticking to the pan.
   • You can also prepare the burgers under the oven grill. Turn on the grill and let the oven heat up well before roasting the burgers.
   • The barbecue is also a good alternative. To do this, heat the barbecue to medium hot.
4. Fry the burgers. Place the turkey burgers in the skillet. You can bake as many burgers at once as can fit in the pan, as long as you don't let the sides of the burgers touch. Fry the burgers on one side for 3 minutes, or until a brown crust starts to form on the bottom. Then turn the burgers and fry the other side for 3 minutes. As soon as they are cooked, transfer the turkey burgers to a plate.
   • You can put slices of cheese on top of the turkey burgers after flipping them. To let the cheese melt nicely, cover the pan with a lid.
   • If necessary, sprinkle the burgers with extra herbs to create an extra crispy, "blackened" crust.
   • Do not overcook the turkey burgers. Turkey has a low fat content, so turkey burgers dry relatively quickly.
5. Serve the turkey burgers. Place the turkey burgers on sliced ​​buns and serve with tomato ketchup, mustard, mayonnaise, tomato slices and onion rings, and any other seasonings or garnishes of your choice.

Method 3 of 3: Oven-baked turkey meatballs

1. Preheat the oven to 200 degrees.
2. Mix the ingredients. Place the meat, herbs, onion and garlic, tomato paste, egg and breadcrumbs in a large bowl. Mix all ingredients together with clean hands. Knead the mixture for a few minutes so that all ingredients are carefully mixed together.
3. Turn meatballs from the mixture. Spoon some of the mixture onto your hand and roll it into a ball with both hands. Place the meatball on a greased or parchment-lined baking pan. Also turn the rest of the minced meat mixture into balls.
   • You can use an ice cream scoop or a cup to make sure the meatballs are all about the same size.
   • Use a baking pan with high raised edges so that the meatballs cannot roll off.
4. Fry the meatballs. Place the baking pan in the oven and bake the balls for 15 to 20 minutes, or until they are golden brown. Take the meatballs out of the oven and serve them with, for example, marinara sauce or another tomato-based sauce.
5. Enjoy your meal.

Tips

• Make sure the pan is not completely full of meat, otherwise the meat will be steamed instead of browned.
• The ground beef should contain a little bit of fat. Very lean ground beef mixes generally produce a dry and bland result. Choose a ratio of 85/15 rather than a ratio of 93/7.
• Patience is a virtue: don't be tempted to stir!
• Use a cast iron skillet with a diameter of at least 12 inches.