Turkey mince is unbelievably cheap at this time of year if you can find it, and jolly nice, to boot. Around £1.25 for 500g in the supermarkets at the moment, compared to about £3 for a similar amount of beef mince.
In a bolognese sauce, or in a lasagne base, turkey mince works really well, as a substitute for beef. I always seem to get beef mince wrong anyway, when I cook with it. It always comes out tasting, well, "meaty" - do I mean "fatty"? - whereas turkey mince seems to fry off nicely and tastes great.
Why isn't turkey produced more as an all-year-round product? Are all turkey farms simply geared up for producing one bumper crop of birds a year?
In a bolognese sauce, or in a lasagne base, turkey mince works really well, as a substitute for beef. I always seem to get beef mince wrong anyway, when I cook with it. It always comes out tasting, well, "meaty" - do I mean "fatty"? - whereas turkey mince seems to fry off nicely and tastes great.
Why isn't turkey produced more as an all-year-round product? Are all turkey farms simply geared up for producing one bumper crop of birds a year?
Comment