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I know what you’re thinking, another dried out flavorless turkey loaf. It doesn’t have to be that way. Really. There are three rules for a flavorful and moist turkey loaf. Flavor layering, fat content, and not over cooking. Sautéing the ingredients and blooming the spices enhances the flavor, adding a more refined flavor profile.

If you do decide to use 94% lean meat, it may be slightly dry if you cook it over an internal temperature of 165 degrees. I typically remove it from the oven when the internal temperature hits 160 degrees and let it rest for 10 minutes. The temperature will reach the safe standard of 165 degrees while resting. This rule also applies with a higher fat content.

2 lbs. Ground Turkey
2 Shallots, minced
4 Garlic Cloves, minced
1 Teaspoon Cumin
1 Teaspoon Paprika, Sweet or Smoked
1 Teaspoon Ancho Chili Powder
2 Teaspoons Olive Oil
2 Large Eggs
1/2 Cup Breadcrumbs
1 Tablespoon Dijon Mustard
2 Tablespoons Parsley, Chopped Fine
2 Teaspoons Dried Oregano
1 Teaspoon Salt
1/2 Teaspoon Pepper

Preheat oven to 350 degrees and adjust rack to the middle of the oven. In a 10” skillet, add olive oil and shallots and sauté over medium/low heat just to sweat them. This will take about 6 minutes. Add the garlic, cumin, paprika, and ancho chili powder. Sauté for another 3 minutes. Put aside and let cool. In a large bowl, add eggs and beat them. Add the Dijon, parsley, oregano, salt, pepper and breadcrumbs and blend well. Add the contents of the skillet and the ground turkey and blend well. Spray a loaf pan with non-stick spray. Place the contents of the bowl into the loaf pan into an even layer. Place it into the oven and bake to an internal temperature 160 degrees, about 45 to 55 minutes. Serves 4-6 people. You can also make burgers with this mixture. It will yield between 4-6 burgers. Serve with your favorite tomato chutney.

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