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Misty Knoll Farms Ground Turkey

Average rating
(based upon 12 reviews)

For those of you who do not eat red meat, or just want a different burger experience, this very tasty ground turkey is an excellent alternative.

Size
appx. 1.25 lbs
Variable Weight
$8.25/lb
Price
$10.31

Storage Tips
Keep refrigerated for 5 days or freeze for later use. Misty Knoll Poultry comes fresh and should be kept refrigerated and enjoyed or frozen within a week. To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your poultry prior to cooking. Depending on the size and cut thawing times may vary.

Misty Knoll Farms, New Haven, VT

These turkeys are healthy and happy birds you can feel good about. They come from Misty Knoll Farms in New Haven VT (just northeast of Middlebury) from the same farmer who supplies Farmers To You families with outstanding chicken. Misty Knoll starts the turkeys in a large brooder house, sheltered from the elements, until they are capable of withstanding Vermont's cool nights. Then the flocks are moved to open barns with plenty of room and sunlight, whole grains and fresh water. Allowed to grow naturally to size, these turkeys are robust and meatier than other turkeys found at the supermarket - naturally grown birds take longer to mature, but the resulting flavor is well worth it. Misty Knoll Farms is a family-owned and operated farm producing the finest naturally raised free-range turkeys available from Vermont. Farmers to you is pleased to offer this wonderful product to Boston area families.


Reviews

March 27, 2021 by

I love that the ground turkey is from dark meat, which we enjoy a lot. Our hands down favorite recipe for ground turkey is teriyaki turkey sliders (it does require callions, onions and ginger and tofu, so just include a cube from FTY). See the recipe here: https://www.justonecookbook.com/chicken-meatballs/
We usually substitute chopped onions for the bell pepper the recipe calls for. It's super easy because you pan fry like sliders and then at the end, put together a very simple teriyaki sauce (soy sauce, sugar, mirin, rice vinegar, and potato/corn starch) to pour over the flattened meatballs while in the hot pan, turn over once to coat both sides of the sliders and you're done! My kids gobble this up with rice.


May 22, 2020 by

I make meatballs and burgers with this ground turkey and it is always so juicy! I don't eat red meat so this was a good substitution. Misty Knolls produces amazing poultry!


May 17, 2020 by

Delicious ground turkey and perfect for Melissa Clark's Spicy Turkey Stir-Fry with Crisp Garlic and Ginger!


November 10, 2019 by

Amazing meat! I'm hooked. Now, store-bought just doesn't do it for me. I used this as a substitute for ground pork to make Thai lime-flavored ground meat wraps. Incredibly tender and flavorful, but still delicate and light, that seasoning stands out well.


July 19, 2017 by

High quality ground turkey. I use it for tacos, turkey burgers, meatballs, and they all come out great. My kids usually eat it no matter what form I serve it in, which is the ultimate test.


April 15, 2017 by

I just made insanely good turkey burgers with this ground turkey. In the Cuisinart I put 2 slices of bread (great way to get rid of stale ends), 2 cloves garlic, a generous pinch of salt, and a fistful of cilantro (substitute parsley or basil if you don't like cilantro). After blending this up, I added it to the turkey with one egg and a couple of squirts of sriracha mayonnaise. Grill till just barely done, tent for 5-10 minutes, and serve with greens and more mayo. Heaven!


November 8, 2015 by

Delicious! Thank you for the dumpling recipe, above.
Here's a mini meatloaf 'recipe':
I make a basic meatloaf recipe "base" with egg and fresh breadcrumbs. For flavor I add chopped chard, toasted pine nuts, roasted chopped cherry tomatoes and some Greek Spice mix from Penzeys. Bake in muffin cups ( much quicker than one loaf) and enjoy.


March 13, 2015 by

Really you can use this any place you would use other ground meats - I've substituted it for both beef and pork. The flavor will be different but good. I've done meatloaf, burgers, tacos, dumplings, etc. the packages usually run a little under 1.5 pounds - more like 1.1 or 1.2. This has become part of our standard order.


March 24, 2013 by

Very versatile, love it.


March 8, 2013 by

I love the consistency of this ground turkey. It's nearly homogenous, almost velvety to the touch. It's very easy to shape into burgers or meatballs. My family loves the mini turkey meatloafs I make with this, the perfect entree for a child's lunch. Yum!


February 14, 2013 by

The ground turkey is lean, and great tasting! I just tried it last night for a batch of skillet lasanga, and threw the rest into a batch of chili in the crockpot this morning. Great value and a great product, thank you!


July 30, 2011 by

We love this product for its taste, healthfulness, and great karma.

My family uses this delicious ground turkey to make homemade pot stickers (Peking ravioli). Any favorite meatloaf recipe would be delicious in this recipe. Our filling uses Asian flavorings. Mark Bittman's "How to Cook Everything" has a good recipe for this and for a dipping sauce.

To the pound of ground turkey we add:

1/2 cup chopped scallions
1 cup shredded carrot, cabbage, Napa, leeks or zucchini
2-3 cloves minced garlic
1-3 t grated fresh ginger
1 T soy sauce
1 T toasted sesame oil
1 t sugar

You also need:

2 pkg wonton wrappers (sold near tofu in refrigerated sections of supermarkets)
1 egg
Oil for frying

Mix all ingredients together (use a Cuisinart if you want it more homogenized).

Beat the egg. Add a small spoonful of the turkey mixture to the center of the wrapper. Use a paintbrush or your finger to put egg on the outside 1/4" edge of the wrapper. Fold it over and pinch to make a seal.

Get a large pot of water to a roiling boil. Put 10-12 ravioli at a time in the pot (they shouldn't be crowded). In 2-3 minutes they will all float to the top and begin to wrinkle. They're done. Scoop them out and add the next batch. You can then fry them for additional flavor or eat as is.

Dipping sauce (from Mark Bittman):

1 T toasted sesame seeds
1/4 c soy sauce
1 T dark sesame oil
1/2 T rice vinegar
1/2 t minced garlic
1 T minced ginger
1/2 t sugar