I know, I know, moist is a trigger word these days. But it’s really the only way to describe how you want ground meat to tasty. You can also say “juicy and not dry” but that’s a mouthful, so for this instance, moist, it is.

In trying to eat a well rounded diet, that includes multiple protein sources, I often sub out turkey instead of ground beef.

The problem with doing that, is that turkey inherently doesn’t have the fat content, that even the lower fat ground beef does, and it can dry out very quickly.

In order to combat the dry out- and to keep your ground turkey moist- you need to add additional liquid to your ground turkey.

This liquid can take multiple forms: ghee when making meatballs, wine when making a bolognese, and stock when making chili are just a few examples. Just remember to add more liquid than you would with beef.