Let’s Talk Turkey, Jennie-O Turkey Steaks and Burgers That Is!
It’s darn near turkey time! And while we’re not quite ready to roast the bird yet, turkey is certainly on the brain. As a leaner and lower-calorie choice than red meat, turkey is always a good protein source, and we’re always interested in new ways to enjoy it (and not just for the holidays!). So when Jennie-O recently sent us some of its new Turkey Breast Steaks and Jalapeño Jack Turkey Burgers (both gluten-free) we quickly put them to the taste test. (And had the chance to fire up the grill one more time this year!)
When I buy burgers, I usually just go for plain meat (from the farm I know) and add the seasoning myself so that I know exactly what’s in it. But I have to admit that these Jalapeño Jack Turkey Burgers were pretty darn tasty. A look at the nutrition facts showed they were good on the calories and the protein, not so good on the saturated fat and high sodium.
Solid ingredient list (although, of course, I’d prefer to see organic, free-range turkey).
Each burger is pretty large and comes individually wrapped. You can cook them on a grill, in the oven or in a pan.
I chose a pan.
And after about 12 or so minutes of cooking (from frozen), I had little turkey burger lettuce wraps ready to go for dinner. With a little kick of spice and good cheesy flavor, these were definitely a tastier twist on the plain turkey burger.
The next time I tried them, I opted to go for a less traditional route: Italian. First, I roasted some zucchini rounds (delicious in their own right).
And then, I got some of this stuff. (If you haven’t tried this yet from Trader Joe’s, do it. Like, NOW.)
In a bowl, I placed a bunch of the zucchini down, topped with the arrabiata sauce and then topped with the turkey burger. Freakin’ fantastic meal. And on the table in 30 minutes. Boom.
And then there are the Turkey Breast Steaks. Jennie-O really hit it out of the ball park with this one. Offered in a seasoned version or plain, I love this white-meat twist on the usual steak. Offered in a 16- to 24-ounce package, you get a lot of 97 percent fat-free turkey for your belly (130 calories, 3 grams of fat, 23 grams of protein per 112-gram serving). Or your grill, which is exactly where I put it. Turkey steak for all!
And then I added a ton of veggies. ‘Cause that’s how I roll.
Chopped them all up and threw them in a cast-iron skillet.
Added the sliced turkey steak to the pan. Mixed it all together with some spices … (Can you see where this is going?)
And had turkey steak fajitas!
Alongside some roasted sweet potatoes and grilled pickles, it was pretty much a feast. Oh, yeah, plus a fruit-infused vodka cocktail. Grilling always goes better with a refreshment.
And despite the meal being really good, the Turkey Steak itself was darn delicious. While I’m not sure I’d eat it totally plain like I would a normal steak, in something else it was totally awesome. Moist, flavorful, tender — and full of turkey taste. I tried the Seasoned Turkey Steak and it had nice flavors of garlic and red pepper. Great in the fajitas.
While I don’t think these Jennie-O turkey products will be replacing my usual local meaty eats, I think that they’re a good option for those on a budget (six burgers for $10 or $8 for a big ol’ turkey steak), those who are looking for a healthier alternative to red meat or people who like to keep a few things in the freezer for quick meals (the turkey burgers are great for that). I really was surprised at how good it tasted — and there are certainly lots of fun ways to eat it.
Do you ever eat any Jennie-O products? Could you ever sub turkey steak for steak? —Jenn