I ran across a deal I couldn’t pass up….whole frozen turkey at $0.49 a pound. I’ve got 80# of turkey to cut up and grind. My plan is to debone and double grind.

Has anyone else on here done this? Do you need to add fat?

No need to add fat. Thighs and drumsticks will be about 85% lean, breast meat about 99% lean, 97% if the skin is left on. Should give you a 93% lean , 7% fat if all mixed together well.

I was planning on taking the skin off. Do you leave it on?

Skinless will give you a slightly better grind. Plates and blades need to be really sharp if you do much skin. The drumsticks have some tendons that should be trimmed out when deboning. Each half of the breast will have a fillet behind it. They each have one silver strap tendon that will need cut out or pulled out.

If you are not used to eating it, it has a fairly bland taste. Some people prefer that for dietary reasons. It spices well for use in meat loaf, spaghetti, chili and tacos. Burgers are a little bit of a challenge to hold together. Hand formed do not do well. They make some patty formers that you load and press that helps.

What if you add some dry turkey gravy mix ? That mite add a little flavor.