Ground turkey

Ground turkey is turkey meat that has been processed to achieve a fine and homogeneous texture, similar to ground beef or pork. This ingredient is highly valued in cooking as a healthier, low-saturated-fat alternative, ideal for those seeking nutritious options without sacrificing flavor or versatility.

Ground turkey comes mainly from the lean meat of the turkey, specifically the breasts and thighs, which are deboned and ground to facilitate its use in various preparations such as meatballs, burgers, stews, and stuffings. Its origin is traditionally associated with countries where turkey farming is common, such as the United States and Mexico, although its consumption has spread to much of Latin America.

Regarding its properties, ground turkey is an excellent source of high-quality protein, low in fat and cholesterol compared to other red meats. It also contains B-complex vitamins, especially B3 (niacin) and B6, as well as essential minerals like zinc and selenium, which support the immune system and proper metabolic function.

In Hispanic America, ground turkey may also be found under synonyms such as minced turkey meat, turkey picadillo, or simply chopped turkey, terms that vary by region but refer to the same ingredient.