93%-lean ground turkey

Ground turkey is finely minced meat derived from domesticated turkey (Meleagris gallopavo), a large galliforme bird native to North America. The "93%-lean" designation indicates that the product contains 93% lean meat and 7% fat by weight, making it one of the leaner ground poultry options available. Ground turkey is produced by mechanically grinding whole turkey meat—typically a mixture of white meat from the breast and darker meat from thighs and legs—which is then trimmed to a specified fat ratio. Unlike whole turkey cuts, ground turkey offers convenience for applications requiring uniform texture and consistent cooking properties. The meat ranges in color from pale pink to light tan, with a fine, crumbly texture when raw. At 93% lean, this variety has minimal visible fat marbling compared to higher-fat variants (85–90% lean).

Ground turkey at 93% lean serves as a substitute for ground beef or pork in numerous applications, particularly in health-conscious preparations. It is commonly used in ground turkey burgers, meatballs, meat sauces for pasta, tacos, casseroles, and chili. The high lean ratio makes it well-suited for grilling, pan-searing, and baking. However, the low fat content requires careful handling to prevent drying; additions of moisture-retaining ingredients such as breadcrumbs soaked in milk, grated onion, or small amounts of added fat improve texture and prevent compaction during cooking. Ground turkey is popular in Mediterranean, American, and contemporary fusion cuisines where lighter protein options are preferred.