The only problem I've had with ground turkey breast is that it doesn't cook up as well.  Since there's less fat, it sticks to the pan.  How do you get around that?

Nah, I am quite the cook tho- not nearly as good as him tho!

good question Mz- I had forgot that part. I put just a quarter sized drop of olive oil in the pan, spead that around a bit and then add the turkey! VOILLA~!  

extra virgin is worth it! 

Less fat and more flavor.  I am becoming a diet geek, and I don't mean going on a diet.  But finding out what is healthy.  I came upon a Dr. Lorraine Day and purchased her lectures.  She was a former MD and head of thoracic surgury in  San Francisco.  She was diagnosed with cancer.  She, as an MD refused chemo and radiation.

She cured herself with nutrition.

I am looking into a complete lifestyle change to get rid of my aches and pains.  I have been taking a special joint complex to help my back and my vicodin usage is way down.

Don't laugh but I also love juicing.  I am drinking carrot, beet, parsley juice every morning right now.  The only thing I hate about it is the clean up.

Pineapple is a natural anti inflamatory--good for normal tension headache,  or celery juice.  Just don't mix veggie juice with fruit juices, with the exception of an apple.  But I am allergic to apples.

Hey, I cook Buffallo meat & Turkey meat a lot, and you're right, because it's lean it dries out faster and does tend to stick to the pan.

BUT, you can spray the pan or the grill with PAM cooking spray and the trick is cook it SLOWLY over a lower heat. It takes longer, but the end result is a burger that's just as juicy as a fatty burger. I'm not kidding, it makes ALL the difference.

JD

 

Here's more about turkey, I happened to get this via email this am:

Turkey is a delicious nutritional source of lean protein, with 8% more protein than chicken or beef and no saturated fat. Visit www.eatturkey.com for more information.

 

More protien= fuller feeling belly= eat less and stay full longer!

Martha sent me this and it made me think of JR:



Southwestern Turkey Burgers

Serves 4; Prep time: 15 minutes; Total time: 25 minutes


1 1/2 pounds ground dark meat turkey (93% lean)

1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)

2 ounces grated Monterey Jack cheese (about 1/2 cup)

1/4 cup plain dried breadcrumbs

2 tablespoons mayonnaise

Coarse salt and ground pepper

Vegetable oil, for grates

4 hamburger buns, split horizontally

Desired toppings (see below)

1. Heat grill to medium-high. In a medium bowl, place turkey, jalapeño, cheese, breadcrumbs, mayonnaise, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).

2. Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. Press thumb in the center of each patty to make an indentation approximately 1/2-inch deep (this helps keep burgers flat during grilling).

3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. Serve on buns (toasted on grill, if you like), with desired toppings.



Note: Toppings can include Fresh Tomato Salsa, sliced avocado, sliced pickles, and jalapeño chiles.

What's ground Round?? (sorry for asking)