Everyone knows these days that ground turkey is supposed to be a healthier substitute for ground beef. However, not all ground turkey is created equal. It is important to differentiate between the different types of ground turkey available in order to reap the maximum nutritional benefits. This has become incredibly easy thanks to new nutritional labeling requirements for ground poultry.
According to the USDA Food Safety and Inspection Service, any poultry labeled “ground turkey” can include meat ground from whole muscle material such as drumstick, thighs, and neck. Only fat that occurs naturally in the attached skin may be included in the final product. The actual amount of fat included in “ground turkey” has no regulations. Since only naturally occurring fat is allowed, it cannot be more than ten to fifteen percent, which is the amount of skin a regular turkey carcass is composed of.
A package labeled “ground turkey” is not required to have the cuts of meat listed. On the other hand, a product labeled “ground turkey breast” may only be composed of that cut of meat. This means that a package labeled “ground turkey breast” will have less fat, as it is not allowed to contain skin with the naturally occurring fat in it. If a consumer is looking to cut fat in their diet, ground turkey breast is the best option. While single cut ground meat was not required to be labeled with nutrition information in the past, the new USDA regulations require nutrition labels on this type of meat starting in January 2012.
Another factor to note when purchasing ground turkey is the percentage of leanness versus the percentage of fat statement. It is now mandatory for ground poultry labels to include the percentage of fat in a product if the label gives a percentage of lean. When deciding what type of ground turkey to purchase, keep in mind the purpose of the meat. The leaner the ground turkey, the less fat it contains. This means that it is lower in calories, however, due to the lack of fat it may be drier, less flavorful, and fall apart. Very lean ground turkey or ground turkey breast is ideal for use in chilies and sauces. For more flavorful and moist dishes, use the ground turkey with more fat. Recipes for burgers and meatloaf hold together better with the higher fat content ground turkey.
The new USDA regulations have made it easier than ever to look a package of ground turkey and determine leanness, fat content, and nutrition information. Before buying ground turkey, be aware of what type of recipe it will be used in. Keeping this in mind along with nutritional goals, deciphering between the different types of ground turkey can be a breeze.
