Natural ground turkey 500g

Natural ground turkey, raised without antibiotics in Québec, in packs of roughly 475 to 525 g. Lean, mild, and ready to stand in for ground beef in almost anything you already cook — meatballs, pasta sauce, meatloaf, chili. $24.99/kg, about $12.50 for a 500 g pack.

Why cook with ground turkey?

Because it is the leanest ground meat at the counter, and it takes on the flavour of whatever you cook it with. It swaps one-for-one with ground beef, no recipe changes, for a noticeably lighter dish. The trade-off is that there is less fat to forgive overcooking — that is the only thing worth knowing before you start, and the cooking section below settles it.

Natural Québec Turkey

Our turkeys are raised without antibiotics, and the meat is ground and packed here in Huntingdon. It is 100% local, within an hour of Montréal — not a product assembled from several origins.

Taste and nutrition

Turkey is among the leanest meats there is: high in protein, low in fat, low in calories. The flavour is clean but quiet, which makes it an ideal base for well-seasoned dishes — a chili, a long-simmered tomato sauce, a properly spiced meatball. It is also why lighter cooking works so well with it: you lose the fat without losing the meal, as long as you season with conviction.

How to cook ground turkey

Get the pan hot before the meat goes in, and let it colour instead of stirring constantly — the colour is the flavour. Cook to 74 °C (165 °F) throughout, the safe temperature for all ground poultry, and stop there. Because it is lean, every extra minute dries it out. A little olive oil in the pan, or some milk or grated onion in the meatball mix, makes up for the missing fat. Thaw in the fridge, never on the counter, and cook within 24 hours.

What to make with it

Anything you make with ground beef, lighter: pasta sauce, meatloaf, chili, taco filling, stuffed peppers, shepherd's pie. It is also the base for Asian-style meatballs — ginger, garlic, spring onion, soy — and for turkey burgers, where the trick is simply not to press the patty flat. A simple ground turkey recipe almost always works if the seasoning is generous.

Turkey meatballs in sauce

Mix 500 g ground turkey with 1 grated onion, 1 clove of garlic, 1 egg, 60 ml breadcrumbs, parsley, salt and pepper. Work it just enough to bind — overmixing makes them dense. Roll about twenty, brown them in a little oil, then finish them covered for 15 minutes in tomato sauce or stock, to 74 °C throughout. Serve on pasta, rice or mash. Cooked turkey meatballs freeze well for up to three months.

Ground turkey price and ordering

• Regular price: $24.99/kg — about $12.50 per pack (estimate on 500 g)
• Weight: roughly 475 to 525 g per pack
• Sold by weight: the final price at checkout reflects the pack's actual weight
• Product number: 1141335
• Sold frozen
• Raised without antibiotics, ground and packed in Huntingdon, Québec
• Rated ★★★★★ by our customers
• Where to buy: home delivery across Québec and Montréal by refrigerated truck, free delivery from $225. Farm pickup at 62 York Street, Huntingdon, usually ready in 24 hours.