Turkey

Turkey's mild flavors and tender meat make it versatile, especially for roasting.

Flavor

How to use it

The Roast Game Plan. Roast hot to start, then lower the temperature. Skin stays crispy. Juiciness and tenderness come from collagen breakdown and moisture retention.

Bind Those Burgers. Mix ground turkey with breadcrumbs. Protein strands bind for tenderness, avoiding dryness when cooked at medium heat.

Common mistakes

• Over 165°F, proteins toughen and dry out.
• Without enough salt, turkey lacks umami.

What goes with turkey

• Sage. Sage has earthy oils that match turkey's mild richness for a classic pairing.
• Salt. Salt in a brine seasons lean turkey and helps it hold moisture.
• Rosemary. Rosemary's resin perfumes mild turkey during roasting.
• Butter. Butter adds fat, helping keep turkey moist as it cooks.
• Garlic. Garlic's sulfur compounds add a sharp savoriness to turkey.
• Poblano. Poblano adds gentle heat and earthy depth to mild ground turkey fillings.
• Scallion. Scallion's fresh bite lifts mild turkey in stir-fries.
• Shallot. Shallot's mild sweetness flavors lean turkey in pan sauces.

Try tonight

• Lemon-herb roasted turkey breast with garlic mashed potatoes
• Turkey and spinach stuffed bell peppers
• Spicy turkey chili with black beans

Storage

Store in the refrigerator at or below 40°F until cooked, or freeze for long-term storage.