How can I keep my turkey burgers from being dry?

Fajita Turkey Burgers

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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"My turkey burgers are always dry—even when I use lean ground turkey instead of turkey breast. What am I doing wrong?"

If you want tender, juicy turkey burgers, you need to use an instant read meat thermometer. You cannot judge that turkey burgers are cooked to a safe internal temperature by color—they can have no trace of pinkness in the center and still not be cooked through. And if you cook them too long, they will absolutely dry out—they simply don’t have enough fat to withstand overcooking.

Insert an instant read meat thermometer horizontally into the burger so that the tip of the probe is in the center of the burger. It must read at least 165F to be safe.


Recipe: Fajita Turkey Burgers 


For more tips and ideas, see our collection of Burger Recipes.

Jun, 2013

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