How To Make Turkey Meatloaf That Isn't Dry Or Tough

Once you start regularly cooking with ground turkey, it won't take long to see the problem with it: it dries out really quickly. The problem is so bad that some people have given up on ground turkey entirely and fatalistically mark it destined to come out tough and tasteless no matter what. Is it actually possible to make a super juicy turkey burger, or are you stuck with beef?

For answers, we consulted Marissa Stevens, recipe developer and founder of Pinch and Swirl. Stevens is an optimist when it comes to ground turkey. She claims the secret lies in the other ingredients you mix in with the meat while cooking. "I use dark meat ground turkey and stir in eggs, ketchup, chopped mushrooms, oats, and fresh parsley," Stevens told The Takeout. "The combination keeps it juicy without feeling heavy." That all sounds great, but are ingredients the only thing worth keeping an eye on? Turns out preparation is also key. "The key is mixing gently and baking just until it reaches 165 degrees Fahrenheit. A ketchup glaze can also help lock in moisture."

Any lean meat is going to be more vulnerable to drying out, but ground turkey is notorious. "Ground turkey (especially breast meat) is very lean, so it can go from moist to mealy fast if it's overmixed or overbaked," said Stevens. "Texture also suffers without the right mix of binding and moisture-retaining ingredients." Generally, the most popular cut of steak used for ground beef is chuck steak, which is fairly lean at about 80% lean meat and 20% fatty meat. Your standard chub of ground turkey is more likely to be 85% lean and 15% fatty meat at minimum – possibly even leaner.

That doesn't stop people from cooking with it, of course, and plenty of recipes call for meat that's super lean. Some recipes suggest using oil to keep the ground turkey moist, but Stevens isn't a fan of the stuff (it defeats the purpose nutritionally, anyway). Much better to retain moisture using eggs and onions. You can then use up any extra ground turkey by making turkey burgers. Just remember Stevens' advice about the meatloaf glaze. A ketchup, brown sugar, or Worcestershire sauce glaze will help protect its juiciness just as much as anything else.