I've been eating ground turkey on occasion recently. Just buying the
store ground. It is as juicy as regular burgers. I picked up another
package over the weekend and cooked up a burger for breakfast this
morning.

It didn't look right as it continued to pan fry. No juice and cooked up
pasty white! I dug out the package label out of the trash and it was
ground turkey "breast" meat. What a mistake. Dry, dry, dry and almost
gritty (?) consistency as if they grind the breast bone into the meat.

It definitely needs some moisture added to be juicier (minced onion?).
The regular ground turkey tasted much better.

Andy

In article >, Andy <q> wrote:

> I've been eating ground turkey on occasion recently. Just buying the
> store ground. It is as juicy as regular burgers. I picked up another
> package over the weekend and cooked up a burger for breakfast this
> morning.
>
> It didn't look right as it continued to pan fry. No juice and cooked up
> pasty white! I dug out the package label out of the trash and it was
> ground turkey "breast" meat. What a mistake. Dry, dry, dry and almost
> gritty (?) consistency as if they grind the breast bone into the meat.
>
> It definitely needs some moisture added to be juicier (minced onion?).
> The regular ground turkey tasted much better.
>
> Andy

Just use it in a recipe.
Don't try to eat it "as is".

I'd chop it up fine and make a sauce out of it.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Andy wrote:
> I've been eating ground turkey on occasion recently. Just buying the
> store ground. It is as juicy as regular burgers. I picked up another
> package over the weekend and cooked up a burger for breakfast this
> morning.
>
> It didn't look right as it continued to pan fry. No juice and cooked up
> pasty white! I dug out the package label out of the trash and it was
> ground turkey "breast" meat. What a mistake. Dry, dry, dry and almost
> gritty (?) consistency as if they grind the breast bone into the meat.
>
> It definitely needs some moisture added to be juicier (minced onion?).
> The regular ground turkey tasted much better.
>
> Andy
>

my dad's wife adds ground mushrooms to ground buffalo meat for moisture. I
don't know if it would work, i dislike mushrooms immensely, but I figured i'd
throw it out there.

--
..:Heather:.
www.velvet-c.com
Poor Impulse Control.

The Bubbo > wrote in
:

> my dad's wife adds ground mushrooms to ground buffalo meat for
> moisture. I don't know if it would work, i dislike mushrooms
> immensely, but I figured i'd throw it out there.


Heather,

Thanks, but it back-fired. I'm researching buffalo meat now!!! I need to
try it. What do you think of buffalo? Does your dad's wife buy ground
buffalo or grind from steaks (which kind?). It's starting to sound better
than turkey, nutritionally.

Thanks,

Andy

Steve Wertz > wrote in
:

> I bought a couple chubs of the turkey from "The Turkey Store", one
> italian sausage and another just plain ground turkey, and both of
> these were the vilest stuff on earth.
>
> The gritty texture comes from being mechanically seperated. The
> USDA allows a certain amount of bone and cartilidge in the
> finished product, so they milk it for as much as they can.
>
> -sw


Steve,

That's so GROSS! :P

Back to soyburgers. I owe ya one!!!

Andy

Andy wrote:

>
> Heather,
>
> Thanks, but it back-fired. I'm researching buffalo meat now!!! I need to
> try it. What do you think of buffalo? Does your dad's wife buy ground
> buffalo or grind from steaks (which kind?). It's starting to sound better
> than turkey, nutritionally.
>
> Thanks,
>
> Andy

Not Heather but there was a large buffalo ranch not far from here. There
isn't much difference between it and beef. Some restaurants featured
buffalo burgers and various cuts but it never really caught on.

Steve Wertz wrote:

>
>>It definitely needs some moisture added to be juicier (minced onion?).
>>The regular ground turkey tasted much better.
>
>
> I bought a couple chubs of the turkey from "The Turkey Store", one
> italian sausage and another just plain ground turkey, and both of
> these were the vilest stuff on earth.
>
> The gritty texture comes from being mechanically seperated. The
> USDA allows a certain amount of bone and cartilidge in the
> finished product, so they milk it for as much as they can.
>
> -sw

For sure, those "sausage products" such as those made by Sara Lee's
"Hillshire Farms" commonly found in the megamart are absolute complete
total garbage.

On 2006-07-03, Andy <q> wrote:

> try it. What do you think of buffalo?

Buffalo and beefalo are both quite good. BUT!!, they both become like
shoe leather if overcooked. Never cook *falo beyond medium rare, even
if it's ground.

nb

In article >, Andy <q> wrote:

> Steve Wertz > wrote in
> :
>
> > I bought a couple chubs of the turkey from "The Turkey Store", one
> > italian sausage and another just plain ground turkey, and both of
> > these were the vilest stuff on earth.
> >
> > The gritty texture comes from being mechanically seperated. The
> > USDA allows a certain amount of bone and cartilidge in the
> > finished product, so they milk it for as much as they can.
> >
> > -sw
>
>
> Steve,
>
> That's so GROSS! :P
>
> Back to soyburgers. I owe ya one!!!
>
> Andy

Andy, have you tried Ostrich?
Sometimes ground Ostrich can be had for a decent price and it's leaner
than turkey. To me, it tastes like top grade beef! I prefer it to emu.
Emu to me tastes similar to venison. I like venison but in limited
amounts.

Ostrich is superior...
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

notbob > wrote in news:IsOdnbBhc-
:

> On 2006-07-03, Andy <q> wrote:
>
>> try it. What do you think of buffalo?
>
> Buffalo and beefalo are both quite good. BUT!!, they both become like
> shoe leather if overcooked. Never cook *falo beyond medium rare, even
> if it's ground.
>
> nb


nb,

Yepper. Most of the meat suppliers websites say "low and slow/indirect
heat." I'd buy steaks that I could grind so I could toss in other
ingredients since they're so lean. Maybe order a couple top sirloin and
rib eyes for starters.

Thanks,

Andy

George wrote:
> Andy wrote:
>
>>
>> Heather,
>>
>> Thanks, but it back-fired. I'm researching buffalo meat now!!! I
>> need to try it. What do you think of buffalo? Does your dad's wife
>> buy ground buffalo or grind from steaks (which kind?). It's starting
>> to sound better than turkey, nutritionally.
>>
>> Thanks,
>>
>> Andy
>
> Not Heather but there was a large buffalo ranch not far from here.
> There isn't much difference between it and beef. Some restaurants
> featured buffalo burgers and various cuts but it never really caught
> on.

I had "Beefalo" burgers back in the 1970's at the Mid-South Fair in Memphis.
It was supposed to be the big up and coming thing; leaner meat that just
beef. Huh. Tasted great but an hour later I promptly threw up. That
spoiled my attendance to the Fair and totally turned me off to Beefalo.
I've had moose steaks and venison, but you can forget about beef mated with
buffalo AFIAK

Jill

Andy wrote:
> [snip] .... it was
> ground turkey "breast" meat. What a mistake. Dry, dry, dry and almost
> gritty (?) consistency as if they grind the breast bone into the meat. [snip]

Buying ground turkey is an error in any case. It's only use is keeping
turkey farmers in business. Good rule of thumb: if the best recipes
for something are those that disguise it best, it's not worth using in
the first place.

Second rule of thumb: eat food, not "food products." -aem

Andy wrote:
> The Bubbo > wrote in
> :
>
>> my dad's wife adds ground mushrooms to ground buffalo meat for
>> moisture. I don't know if it would work, i dislike mushrooms
>> immensely, but I figured i'd throw it out there.
>
>
> Heather,
>
> Thanks, but it back-fired. I'm researching buffalo meat now!!! I need to
> try it. What do you think of buffalo? Does your dad's wife buy ground
> buffalo or grind from steaks (which kind?). It's starting to sound better
> than turkey, nutritionally.
>
> Thanks,
>
> Andy

She buys already ground buffalo. I've never actually tried it the way she
makes it since I don't like mushrooms but they seem to like it a great deal.

--
..:Heather:.
www.velvet-c.com
Poor Impulse Control.

Heather,

Thanks for sharing the magic!

All the best,

Andy

On Mon, 03 Jul 2006 06:18:21 -0500, Andy <q> wrote:

>I've been eating ground turkey on occasion recently. Just buying the
>store ground. It is as juicy as regular burgers. I picked up another
>package over the weekend and cooked up a burger for breakfast this
>morning.
>
>It didn't look right as it continued to pan fry. No juice and cooked up
>pasty white! I dug out the package label out of the trash and it was
>ground turkey "breast" meat. What a mistake. Dry, dry, dry and almost
>gritty (?) consistency as if they grind the breast bone into the meat.
>
>It definitely needs some moisture added to be juicier (minced onion?).
>The regular ground turkey tasted much better.

I've been buying ground turkey from Aldi's lately. I believe it is
85% lean. I pay 79 cents a pound for the frozen ground turkey. It's
a big price savings over ground beef and we like the turkey burgers
very well. We'll have turkey burgers for the Fourth.

You're on the right track -- add some onion or chopped veggies (maybe
salsa?) to the rest of your turkey. You could simmer some in a
sloppy joe sauce.

Tara

"Andy" <q> wrote in message ...
> I've been eating ground turkey on occasion recently. Just buying the
> store ground. It is as juicy as regular burgers. I picked up another
> package over the weekend and cooked up a burger for breakfast this
> morning.
>
> It didn't look right as it continued to pan fry. No juice and cooked
> up
> pasty white! I dug out the package label out of the trash and it was
> ground turkey "breast" meat. What a mistake. Dry, dry, dry and almost
> gritty (?) consistency as if they grind the breast bone into the meat.
>
> It definitely needs some moisture added to be juicier (minced onion?).
> The regular ground turkey tasted much better.

Mayonnaise

Andy wrote:
SNIP SNIP......
> Thanks, but it back-fired. I'm researching buffalo meat now!!! I need to
> try it. What do you think of buffalo? Does your dad's wife buy ground
> buffalo or grind from steaks (which kind?). It's starting to sound better
> than turkey, nutritionally.
>
> Thanks,
>
> Andy

I recently had a Bison Ribeye at Ted's Montana Grill in the Atlanta
area. I ordered it Medium Rare - it was just way way too red for me so
I asked them tho throw it back on the grill for a minute - it came back
perfect and was delish! It was a bit more costly than the Beef Ribeye.
If I saw it in my local grocery store I would definitely buy some.

NancyJaye

Mordechai Housman wrote:
> "Andy" <q> wrote in message ...
> > I've been eating ground turkey on occasion recently. Just buying the
> > store ground. It is as juicy as regular burgers. I picked up another
> > package over the weekend and cooked up a burger for breakfast this
> > morning.
> >
> > It didn't look right as it continued to pan fry. No juice and cooked
> > up
> > pasty white! I dug out the package label out of the trash and it was
> > ground turkey "breast" meat. What a mistake. Dry, dry, dry and almost
> > gritty (?) consistency as if they grind the breast bone into the meat.
> >
> > It definitely needs some moisture added to be juicier (minced onion?).
> > The regular ground turkey tasted much better.
>
> Mayonnaise

Crushed ice.