Turkey is the most versatile product. It’s more flavorsome and more Meier than chicken and with more protein. Like all poultry despite serious health risks if it’s not cooked correctly.
Meatloaf in all its very good shapes on sandwiches, picnics, for dinner or as a delicious lunch. One thing you should pay attention to when cooking all kinds of poultry is to make sure it’s flavored well because I have found all the various forms of poultry tend to need additional spices that are contrary to pork and sheep.
Turkey meatloaf cooking times
Cooking time depends on the quantity but as a rule I will cook 5lbs Turkish soil in a bread pan on 325F for about 1 to 1½ hours, until the internal temperature is 165F and meatloaf cooked.
The cooking time I gave is my favorite meatloaf recipe. It includes seasoning rules, that every meatloaf bites must be filled with taste. What I do is saute 3 cups of onions and 6 cloves of garlic in extra virgin olive oil until translucent, stirred so that onion does not blacken. Add multipurpose spices (4teaspoons), pepper (1TSP), thyme (2TSP), tomato paste (2TSP), worcestershire sauce (1/4 cup) and stock of turkey (3/4 cup) to the pan and let it cool to room temperature.
Combine the mixture of onions and turkeys (5lbs), breadcrumbs (1½ cups) and beat the egg (3) into a large bowl. Mix well and add to the bread pan. Some stretched soy sauce (3/4 cups), mustard or catsup above the meatloaf. I don’t … cover with aluminum foil and cooking at 325F for 1½ hours until the meatloaf 160f internally.
If you don’t have a pot of bread, you can spread the meatloaf on the cake sheet with a thick burger size. I will discuss and cook at 325 for 50-65 minutes until internally is 160F, check every 20 minutes to make sure it doesn’t burn.
Tip: Meatloaf is just a glorified meatball so you can use this mixture to make turkey meatballs or even turgers.
