Turkey <br> Ground

Turkey
Ground

5 LB. (PKG)
Regular price $45.00 Sale

Fossil Farm's ground Turkey is the perfect base for any application. Our ground meat never has any additives. From meatballs to tacos, the clean taste of Turkey is always a crowd pleaser. Made from grinding the breast and thigh meat, our Turkey is 85% lean with 15% fat content. Sub with Fossil Farm's ground Turkey the next time you make chili or meatloaf.

Recipe

Fossil Farms Turkey Chorizo

Download printable .pdf file.

Ingredients
3 lb. ground turkey
1 tbsp. kosher salt
1 ½ tbsp. ancho chili powder
½ tbsp. smoked paprika
½ tsp ground achiote chili
6 cloves garlic, finely minced
1 tsp Mexican oregano (can use oregano if you cannot find Mexican)
2 tsp ground cumin
1 tsp ground black pepper
½ tsp ground clove
½ tsp ground coriander
¼ tsp ground Mexican cinnamon (can use regular cinnamon if you cannot find Mexican)
1/3 c apple cider vinegar

Directions
In a large bowl, mix all of the spices into the turkey. Add vinegar and mix until the mixture firms slightly and feels a little tacky. Refrigerate overnight for flavors to develop. Stuff into casings or use as is.

Fossil Farm's ground Turkey is the perfect base for any application. Our ground meat never has any additives. From meatballs to tacos, the clean taste of Turkey is always a crowd pleaser. Made from grinding the breast and thigh meat, our Turkey is 85% lean with 15% fat content. Sub with Fossil Farm's ground Turkey the next time you make chili or meatloaf.

Recipe

Fossil Farms Turkey Chorizo

Download printable .pdf file.

Ingredients
3 lb. ground turkey
1 tbsp. kosher salt
1 ½ tbsp. ancho chili powder
½ tbsp. smoked paprika
½ tsp ground achiote chili
6 cloves garlic, finely minced
1 tsp Mexican oregano (can use oregano if you cannot find Mexican)
2 tsp ground cumin
1 tsp ground black pepper
½ tsp ground clove
½ tsp ground coriander
¼ tsp ground Mexican cinnamon (can use regular cinnamon if you cannot find Mexican)
1/3 c apple cider vinegar

Directions
In a large bowl, mix all of the spices into the turkey. Add vinegar and mix until the mixture firms slightly and feels a little tacky. Refrigerate overnight for flavors to develop. Stuff into casings or use as is.