Why Grind Your Own?
Most grocery stores sell ground chicken and turkey, so why bother making your own?
The biggest reason is control. When you grind your own poultry, you decide exactly which cut of meat goes into the food processor. If you want rich, juicy meatballs or burgers, you can choose thighs. If you prefer something leaner, you can use breast meat. You aren’t limited to whatever blend happens to be in the package.
Grinding your own is also often less expensive. Whole pieces of chicken or turkey frequently cost less per pound than pre-ground meat because you’re not paying for the extra processing.
You Don’t Need a Meat Grinder
One of the biggest misconceptions is that grinding meat requires special equipment.
It doesn’t.
A food processor does an excellent job as long as the meat is properly chilled before processing. In fact, many home cooks already own everything they need.
The key is temperature. Cold meat stays firm as it’s cut by the processor blade, creating the loose texture you’re looking for. Warm meat smears instead of cutting cleanly, leaving you with a sticky paste rather than evenly ground meat.
Why I Recommend Thighs
This method works with both chicken and turkey, and either thighs or breasts can be used.
For the most tender and juicy results, I almost always choose thighs. The slightly higher fat content keeps meatballs, burgers, meatloaf, and breakfast sausage moist and flavorful without making them greasy.
Breast meat is still a great option if you’re looking for something leaner, but the finished dish will have a firmer texture and won’t be quite as juicy.
Don’t Over-Process
Making ground poultry is one of those techniques where less is more.
Instead of turning the food processor on and letting it run, use short pulses. Stop as soon as the meat resembles ground chicken or turkey. If you continue processing, the meat will quickly become a paste, changing the texture of your finished recipe.
Working in batches also helps produce a more even grind.
Ways to Use Homemade Ground Poultry
Once you know how to grind your own chicken or turkey, you’ll start seeing opportunities to use it everywhere. Homemade ground poultry can replace ground beef, ground pork, or store-bought ground chicken or turkey in many of your favorite recipes while giving you complete control over the cut of meat and the finished flavor.
Use it to make meatballs, burgers, meatloaf, breakfast sausage, tacos, chili, stuffed peppers, pasta sauce, lettuce wraps, casseroles, and your favorite skillet dinners. Whether you’re cooking for a weeknight meal or stocking the freezer, this simple technique is one you’ll come back to again and again.
How to Make Ground Chicken or Turkey in a Food Processor
Ingredients
- 1 pound boneless, skinless chicken or turkey
For the most tender and juicy results, I recommend using thighs. Breast meat works well too, but because it’s much leaner, the finished dish won’t be quite as moist.
Instructions
- Cut the chicken or turkey into 1- to 2-inch pieces. Spread the pieces in a single layer on a plate or small sheet pan and place them in the freezer for 20 to 30 minutes. The meat should be very cold and beginning to firm up but not frozen solid. Chilling the meat helps it grind cleanly instead of smearing into a paste.Transfer the chilled meat to a food processor, working in batches if needed so you don’t overcrowd the bowl. Pulse until the meat resembles ground poultry, stopping occasionally to scrape down the sides if needed. Avoid running the processor continuously or over-processing the meat, as this will create a paste instead of evenly ground meat.Use the ground chicken or turkey immediately in your favorite recipe, refrigerate it for up to 1 day, or freeze it for later use.
Notes
- You don’t need a meat grinder to make your own ground poultry. A food processor does an excellent job and gives you complete control over the texture.Grinding your own chicken or turkey lets you choose exactly which cuts of meat you’re using instead of relying on whatever blend is in the package. It’s also often less expensive than buying pre-ground poultry because you’re not paying for the extra processing.Use homemade ground chicken or turkey anywhere you’d use ground beef, ground chicken, or ground turkey. It’s perfect for meatballs, burgers, tacos, chili, meatloaf, breakfast sausage, stuffed peppers, pasta sauce, casseroles, lettuce wraps, and skillet meals.