Which is better, ground turkey or ground chicken? All breast meat or a mix?
| February 16, 2010
In Healthy Living, Kitchen Basics
Featured Recipe: Mediterranean Turkey Stew with Artichokes
Do you ever substitute ground turkey or ground chicken for ground beef in your recipes? I used to experiment with ground turkey years ago, and somehow I sort of forgot about it. Now, since I’m looking to shed a few inches of “heart-attack fat,” I’ve started cooking with these low-fat turkey and chicken ingredients again in recipes like this one for Mediterranean Turkey Stew with Artichokes. (Click here for full recipe.)
My biggest question is which type to use in what types of dishes. Should I use all breast meat, which is lower in fat and dryer, or will the taste be better if I use the ground turkey with more fat? (And I am assuming that higher fat content probably means dark meat as well as some skin is added?)
In a quick survey of the supermarket meat case yesterday, it seems that ground chicken breast, (Perdue is the brand at my store), weighs in as the lowest in fat with only half a gram per 4-ounce serving. But I noticed on various Internet chats that this type of ground chicken can be difficult to cook without adding in some additional oil (such as olive oil). Veggie oil is better than chicken fat, but it’s still fat!
Hmm, to me this seems like a big dilemma still, and I’m hoping that our readers can shed some light on this topic. Please share you comments of whether you use ground turkey or ground chicken, what type and when! (You can place comments in the discussion section following this post. Thanks in advance for your help!)
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