With Christmas around the corner, we had to choose turkey to be the star of this month's Mighty Mince series. Overlooked for much of the year, we're here to show you why our free range turkey mince should be a year-round staple. Flavoursome, versatile and low in fat. It's got everything going for it.
We'll be sharing more about the health benefits of turkey mince, where our's comes from and as per usual, our two fantastic recipes for making the most of this fantastic ingredient.
Why Turkey Mince?
Turkey mince tends to have its moment in December and then quietly slips off the radar, which is a shame, because it’s genuinely one of the leanest, most nutritious and adaptable minces you can cook with.
Here are a few reasons it deserves a spot in your year-round meal planning:
Lean, High-Protein & Low-Fat
Turkey mince is naturally high in protein while being significantly lower in fat than many other meats. That makes it a great option if you’re trying to keep meals lighter without sacrificing flavour or satisfaction.
Rich in Vitamins & Minerals
Turkey is packed with essential nutrients, including B vitamins, selenium and zinc, all of which are important to support our energy levels and immune system to fight off illnesses. Especially important at this time of year!
Gentle on the Gut
Turkey is naturally easier to digest than some richer meats, making it a good choice for families, children, or anyone who prefers lighter, gentler meals.
A Mild Flavour That Works Hard
Turkey mince has a subtle flavour that takes on seasoning wonderfully. It works with everything from Mediterranean herbs and warming spices to fresh Asian flavours. Its versatility lends itself to meatballs, burgers, stir-fries, chillies, pastas and tray bakes.
Where Our Turkey Comes From
Here at G.J. Honour, we only use free-range, high-welfare birds. At this time of year, our turkey mince comes from the award-winning Appledore Turkeys in Kent; a supplier renowned for exceptional animal welfare, slow-rearing methods and outstanding flavour.
These birds enjoy fresh air, open pastures and plenty of space to roam, resulting in meat that’s naturally lean, tender and packed with flavour. It’s a world away from the mass-produced supermarket mince, and you’ll taste the difference immediately.
Our turkey mince is made from both breast and thigh meat, which gives it a fat content of 5%. This ensures it stays nice and moist during cooking.
Batch Cooking Recipe: Sweet Potato and Turkey Chilli
Turkey mince is ideal for batch cooking thanks to its lean texture and neutral flavour. This recipe uses bold, warming spices to turn a simple pan of mince into a big, family-friendly chilli which you can portion up for the freezer. The spices in this aren't hot, although you can add chilli powder or cayenne pepper if you wish to dial up the heat.
Here's the recipe to feed 6 people:
Ingredients:
1 tablespoon olive or rapeseed oil
500g of free range turkey mince
2 red onions
4 cloves garlic
3 fist sized sweet potatoes, cut into 1cm cubes
2-3 teaspoons ground cumin
1-2 tablespoons sweet smoked paprika
2-3 teaspoons ground coriander
1-2 teaspoons ground cinnamon
1-2 teaspoons chilli powder (optional, to taste)
1 teaspoon cocoa powder
1 tbsp Marmite
2 squares of dark chocolate
2 x 400g tinned tomatoes
1-2 cans of black beans, drained
Juice and zest of 2 limes
Fresh coriander, chopped.
Method:
- Heat the oil in a large saucepan. Preheat the oven to 170°C (150°C fan).
- Turn the heat up to medium-high and add the turkey mince. Cook it until browned - around 5 minutes. Try not to move it around too much so that it gets good colour.
- While your meat cooks, finely dice the onions and chop the garlic.
- Remove the meat from the pan and add the chopped onions. Add a pinch of salt to help them caramelise. Cook on a low heat for around 10 minutes until the onion is golden and soft.
- Add garlic, cocoa, spices (cumin, smoked paprika, coriander, cinnamon and optional chilli powder) and a pinch of sea salt. Cook for 2-3 mins on a low heat.
- Then add the turkey back to the pot along with the sweet potatoes, beans, tomatoes and one of the empty tomato cans filled with warm water.
- Add the marmite and the dark chocolate pieces - trust me on this one!
- Bring the stew up to the boil then pop a lid on the pan and cook it in the oven for two hours. Low and slow gives a more mellow flavour.
- Just before serving check the seasoning and add a squeeze of fresh lime juice and some fresh coriander.
Quick Midweek Recipe: Crispy Stir Fried Turkey Noodles
This is a great recipe for those who like a little spice. You can adjust the heat as much as you like by adding more or less sriracha. Also, add any stir fried vegetables of your choosing. Mange tout and baby corn work particularly well.
It all comes together, from fridge to plate, in about 15 minutes - perfect for those weeknights when you need to eat, fast!
Image credit: bbcgoodfood.com
This recipe makes enough for two people:
1 tbsp sesame oil
200g turkey mince
5cm piece ginger, grated
1 large garlic clove, crushed
2 spring onions, sliced
2 tbsp honey
2 tbsp dark soy sauce
1 tbsp hot sriracha chilli sauce
Straight to wok noodles - the thick ones work well
Veggies of your choice
1 lime
Method:
Heat the oil in a large non-stick frying pan or wok over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go.
Then add the spring onion, ginger and garlic to the pan and cook for 1 min until fragrant. If you're adding extra veggies, now is the time to add those to the pan.
Stir in the honey, soy and chilli sauce and cook for 2 mins. You'll notice the texture go from runny to sticky.
At this point add the straight to wok noodles for a final minute until everything is coated in the sauce.
Serve immediately with fresh lime juice squeezed over the top.