James Silverton said...

> ChattyCathy wrote on Fri, 29 Aug 2008 18:20:47 +0200:
>
>> http://www.recfoodcooking.com
>
>> Thanks go to several threads (some recent, some not so recent)
>> for prompting me to put this one up.
>
> I wonder why there was an initial preference for "never" on ground
> chicken and turkey? I have always found Perdue's ground white meat to be
> very satisfactory. I never eat pork and seldom ground beef.


I learned there is a huge difference between "ground breast of turkey" and
"ground turkey."

The ground turkey is dark meat and cooks up (as pan fried burgers) juicy
and delicious while the ground turkey breast tastes "bony" like they just
ground up the whole breast, ribs and all and if not careful cooks very
dense and dry. Actually that's a good arguement for grinding your own.

Ground turkey probably makes decent meatballs for spaghetti or for meatball
submarine sandwiches!

Andy