How To Cook Ground Turkey Without Drying It Out
Ground turkey is a healthy and practical alternative to ground beef, and with high beef prices continuing to rise, we may soon be eating a lot more of it.
“I have found that using smaller pieces of ground turkey (versus chopping the meat too finely) results in better retention of its natural juices,”
"I use a combination of heat control and moisture addition," Littley reveals. With turkey, you'll want to cook it at no more than medium-high heat — any higher, and the meat could burn. As it cooks, its proteins tighten and squeeze out moisture, and the longer it stays over high heat, the more juice it will lose. "I have found that using smaller pieces of ground turkey (versus chopping the meat too finely) results in better retention of its natural juices," the chef adds, "because there is less surface area for juice to evaporate from."
Be careful not to overwork the ground turkey. Just like overmixing hamburger beef, it compresses the turkey too much and can produce tough, dense textures. Likewise, avoid constantly stirring, as it just makes the meat release even more moisture. If you're unsure about taking the meat off too soon, don't eyeball it. "Using an instant-read thermometer allows me to pull the ground turkey off the heat once it has reached the appropriate internal temperature," Littley adds.
Don't be afraid to add fat to your ground turkey
If you notice the turkey is drying out quicker than expected, don't panic. "The sooner you catch it, the easier it is to fix," says Littley. He advises adding moisture directly to the pan with a splash of chicken stock, tomato sauce, or even water. Chopped vegetables can also add moisture, especially those that are high in water content. Mushrooms, onions, celery, and zucchini are all water-rich ingredients that will keep your turkey from withering away. Just avoid adding so much liquid that you end up boiling the meat instead.
Because turkey meat is leaner, it will need other ingredients that contribute richness and flavor. So, don't skimp on the fat! "A little olive oil or butter can also restore richness," Littley suggests. A small amount of cooking oil can also help prevent sticking, as well as adding unctuous flavor — and don't be afraid to season. Under-seasoning is one of the biggest mistakes you can make when cooking with ground turkey.
But sometimes, we get distracted, only to come back to a less-than-juicy pan. "If it's already very dry, don't keep cooking it," Littley instructs. "Instead, fold it into something moist, such as tomato sauce, gravy, chili, curry, or taco filling." Better yet, you can use it in a rich turkey tomato bolognese recipe. There are no secrets to achieving moist ground turkey, but you do need to treat it more gently than beef. Respect the bird, avoid high heat, and keep an eye on that internal temperature.
