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Ground Turkey
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Posted 8/1/2020 01:09 (#8408069 - in reply to #8407616)
Subject: RE: Ground Turkey

NW Washington
My wife buys the ground breast meat which is pretty dry so I add some olive oil, a little finely chopped onion or shallot and a little bit of bread or panko which has been soaked in milk and then squeezed dry. Then mix up the meat mixture and make the patties and it is best if you can let the patties sit for a half hour or more before cooking them. I grill them outside when I can or fry them in a skillet. The bread or crumbs mixed with milk has the Chefy name of a "panade" and here is a explanation of what it does for ground meat.

"A panade is a milk-and-bread paste that's folded into ground meat before shaping it into meatloaf and meatballs or even burgers; the bread starches absorb milk to form a gel that coats and lubricates the meat, keeping it moist and tender."
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