Ground chicken and turkey are lean and soft, so they smear easily. Keep them colder than beef and grind them quickly.
Cuts
Boneless thighs, with some skin left on, give flavor and fat. All-breast grinds come out dry.
How
- Cube the meat and freeze it until it's firm, firmer than you would beef.
- Chill the grinder parts.
- Grind once through a medium plate.
- Refrigerate immediately and use within a day or two.
Cook to 165°F
FoodSafety.gov lists 165°F for ground chicken and turkey, higher than the 160°F for ground beef and pork. Clean and sanitize the grinder, board and counter afterward.
