ground turkey
Turkey trimmed and mechanically ground, sold at different fat percentages -- "ground turkey breast" is very lean, while regular ground turkey includes some dark meat and skin for more fat and flavor. Milder than ground beef, and leaner, which can make it dry out more easily if overcooked or under-seasoned.
Buying guidance
Check the label for "ground turkey" versus "ground turkey breast" -- the breast-only version is much leaner and can turn dry and crumbly in a dish that assumes some fat, like a soup that relies on the meat for richness.
Substitutions
- Ground chicken -- very similar leanness and mild flavor, a near-direct swap.
- Ground beef -- richer and fattier, changes the flavor more but works the same way structurally.
- Ground pork, blended half with ground turkey -- adds back some of the fat and richness a lean turkey lacks on its own.
Tips & common mistakes
Because it's leaner than ground beef, it can dry out or turn crumbly if browned over very high heat without any added fat -- a splash of oil in the pan and a bit less time on the heat helps keep it moist.
Storage
Spoils at the same pace as any ground meat -- plan to cook or freeze it within a day or two of buying. It also turns from pink toward gray in the fridge fairly quickly; that alone isn't a sign of spoilage, but a sour smell or slimy surface is.