Why does a whole chicken taste better than a whole turkey, but ground turkey tastes better than ground chicken?
I don't have the answer, but I always have ground turkey in my freezer.
In the small market in my town, I can choose from several types of ground turkey, with varying amounts of breast and thigh meat, and varying amounts of fat. I like 93% fat free, but I can buy it as lean as 99% fat free. The less fat, the less flavor, so a little bit of fat is a good thing.
Ground turkey substitutes for ground pork in everything I cook, especially Chinese stir-fry dishes and wonton filling, and Tex-Mex specialties like enchiladas and tacos.
And though I've tried to substitute ground chicken for ground turkey, it never tastes the same to me.
How about you? Chicken, turkey, or both?