What kind of ground turkey should I be buying?

January 5, 2026 •

3 min read

Approximately 80% of U.S. households use ground meat, making it a common ingredient. The right kind of ground turkey is essential for a successful meal. The fat and lean meat ratio influences both the juiciness and flavor.

Quick Summary

Labels on ground turkey indicate the ratio of lean meat to fat, influencing the flavor and texture of a dish. Different ratios are suitable for various recipes.

Key Points

Decipher Ratios: The numbers (e.g., 93/7) indicate lean-to-fat ratio; the higher the first number, the leaner the meat.
Match to Recipe: Use fattier ground turkey (85/15) for moisture-critical dishes like burgers, and leaner (93/7 or 99/1) for sauces and chili.
Consider Meat Type: Extra-lean ground turkey is typically all white breast meat, while fattier blends include more flavorful, moisture-rich dark meat.
Adjust Cooking: When cooking lean turkey, add liquids like broth to prevent dryness.
Check Labels: Organic and all-natural labels show how the turkey was raised and processed, impacting antibiotic use.
Drain Excess Fat: Drain off the rendered fat when using fattier ground turkey for better texture.

Understanding Ground Turkey Labels

When shopping, ground turkey labels often display a ratio, like 93/7 or 85/15. These numbers represent the percentage of lean meat to fat. For example, 93/7 indicates 93% lean meat and 7% fat. A higher first number means a leaner product, with less fat and calories, but it can also be drier. A lower first number indicates more fat, which adds moisture and flavor. The fat content affects the texture and taste of the final dish.

Lean vs. Fat: Which is Right for Your Recipe?

The ideal ground turkey depends on the recipe. For dishes where moisture is critical, like burgers or meatballs, a higher fat content is beneficial. The extra fat prevents the meat from drying and adds richness. For recipes like chili or lasagna, a leaner ground turkey can work well. Moisture from sauces and other ingredients compensates for the lower fat. This allows for a reduction in saturated fat without sacrificing taste.

The Role of Light and Dark Meat

Ground turkey can be made from either light or dark meat, or a combination. Dark meat, from legs and thighs, has a richer flavor and contains more fat, iron, and zinc. White meat, from the breast, is the leanest with the lowest fat and calorie count. Products labeled "ground turkey" are often a blend of both, resulting in moderate fat. Extra-lean ground turkey, like 99/1, is almost always all-white breast meat. The meat composition impacts the final flavor and moisture of the meal.

Cooking with Different Fat Ratios

Cooking with different fat levels requires adjustments to your technique. With leaner ground turkey (93/7 or higher), additional moisture may be needed to prevent sticking and drying. Chicken broth or water can help. When cooking fattier ground turkey (85/15), draining some fat is often necessary before adding other ingredients. This step is crucial for achieving the right texture and preventing a greasy result.

Organic and All-Natural Options

Beyond fat content, you may find labels like "organic" or "all-natural." Organic ground turkey comes from birds raised on organic feed, without antibiotics or added hormones. "All-natural" means the product is minimally processed and contains no artificial ingredients. Choosing organic may be a priority for some due to health or environmental concerns, while others may find standard options sufficient.

Choosing the Best Ground Turkey for Your Recipes: A Comparison


Feature	Leanest Ground Turkey (99/1 or 98/2)	Lean Ground Turkey (93/7)	Fattier Ground Turkey (85/15)
Fat Content	Very low	Moderate	High
Best For	Health-focused diets, stuffing, sauces with added moisture	Chili, meatloaf, sauces	Burgers, meatballs, tacos
Flavor	Mild, can be bland	Mild to moderate	Rich, robust
Moisture Level	Dries out easily	Good moisture with proper cooking	Very moist and juicy
Pros	Lowest in calories and saturated fat	Balanced option for many dishes	Excellent flavor, rich and juicy texture
Cons	Prone to dryness, less flavor	Less flavorful and moist than fattier blends	Higher in fat and calories

Conclusion

Choosing the right ground turkey balances health with culinary goals. For a juicy burger or meatball, a higher fat content like 85/15 is best. For healthier chili or dishes with added moisture, a leaner 93/7 blend works well. If minimizing fat and calories is a priority, the extra-lean 99/1 is available, but be ready to add moisture during cooking to avoid dryness. By understanding labels and fat content impact, you can confidently choose the perfect ground turkey for any recipe, ensuring a delicious meal. For more information, consult the USDA's FoodData Central database.

Frequently Asked Questions

For flavorful and juicy burgers, choose a fattier blend like 85/15. The higher fat content prevents drying.

The healthiest option, with the lowest fat and calories, is extra-lean ground turkey, labeled 99/1 or 98/2. It's made from all white breast meat.

To prevent dry lean ground turkey, add moisture during cooking. Incorporate ingredients like chicken broth or vegetables.

Lean ground turkey typically contains about 7% fat (93/7), while extra-lean has as little as 1% fat (99/1). Extra-lean is generally made from breast meat.

Ground turkey is generally leaner with less saturated fat than ground beef, making it a heart-healthy alternative. However, the nutritional difference narrows when comparing very lean versions of both meats.

For dishes with other ingredients and sauce, a 93/7 blend is a great choice. The sauce adds moisture, so extra fat isn't needed.

Organic ground turkey comes from turkeys raised on organic feed, without added hormones or growth-promoting antibiotics. This can influence flavor and is a key consideration for health-conscious shoppers.