Uncle Beef

Turkey Mince

£3.00
£3.00
Sale
Weight

Turkey Mince

Full product description

Lean, versatile and quick to cook, our turkey mince is your weeknight workhorse. It browns neatly for burgers, meatballs, Bolognese, chilli and stir-fries, soaking up herbs and spices without greasiness. Keep it light with fresh aromatics or go rich and saucy—either way, you’ll get clean flavour and a tender bite.

Why you’ll love it

  • Lean protein that still stays juicy

  • Even grind for reliable browning and texture

  • Cooks fast for pasta, tacos, lettuce cups, pies and more

  • Family-friendly flavour that takes on big seasonings

Cut & grind details

  • Typically minced from breast and/or thigh for balance

  • Medium/coarse grind for a proper meaty feel

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Brown first: Hot pan, little oil; break up and fry until well coloured.

  2. Build flavour: Add onion, garlic, herbs/spices; deglaze with stock, tomatoes, coconut milk or soy.

  3. Simmer: Reduce until thick and glossy.

  4. Burgers/Meatballs: Mix gently (don’t overwork); sear, then finish in the oven or sauce.
    Food safety: Cook thoroughly to 75°C or until no pink remains and juices run clear.

Serving ideas

  • Turkey Bolognese with rosemary, tomato and a splash of milk

  • Chilli with beans, peppers and lime

  • Ginger–garlic stir-fry with greens and rice

  • Herby meatballs in lemony broth or tomato sauce

  • Taco night: spiced mince with salsa and yoghurt

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, use within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and cook within 24 hours

  • Avoid cross-contamination; wash hands and equipment after handling raw poultry

FAQs

Is it very lean?
Yes—made to be light yet juicy. Add a splash of olive oil or grated veg if you want extra moisture.

Can I swap it into beef recipes?
Absolutely—great in Bolognese, chilli and burgers for a lighter take.

How do I stop it steaming?
Use a hot pan, don’t overcrowd, and let it brown before adding liquids.

Binder for burgers?
A little egg and breadcrumbs (or oat crumbs) helps; season well.