If turkey meat has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 14 recipes to try it in.

What is turkey meat?

Turkey meat is the cooked, off-the-bone meat you pull from a roasted bird, the kind that fills the fridge after a holiday dinner. It is already tender and seasoned, so it slides into a second meal without much work.

You will work with two textures. Pulled or shredded meat falls apart in strands and melts into soups and sauces, while diced meat holds its shape in salads, casseroles, and pot pies.

The breast is lean and pale, the leg and thigh darker and richer. Mix the two and you get the best of both.

Ways to Use It

Cooked turkey does its best work in anything brothy or saucy that keeps it from drying out. Shred it into chili the way West Coast Turkey Chili does, or build a Hearty Turkey Bake or a Turkey, Bean, & Rice Skillet around diced leftovers.

It also crisps up well when bound and baked. Folded into a topping, it carries a Leftover Turkey Shepherd's Pie Pizza, and simmered low it turns into Turkey Goulash.

Add cooked turkey near the end of cooking. It only needs to warm through, and a long second cook squeezes out what little moisture is left.

Pairing and What Trips People Up

Turkey is mild, so it takes on whatever you cook it with. A little gravy or stock brings back moisture, while bold partners like smoked paprika, cumin, sage, and a hit of lemon wake it up. Beans, rice, noodles, and root vegetables stretch a small amount into dinner.

The mistake is treating leftover turkey like raw meat and cooking it hard. It is already done. Reheat it gently in liquid and stop the moment it is hot, or it goes stringy and dry.

Substitutes

Cooked chicken is the closest swap, lighter in flavor but interchangeable cup for cup in soups and bakes. Rotisserie chicken is the fastest stand-in when you have no leftover bird.

For a heartier result, shredded cooked pork or ham works in chili and casseroles. In a pinch, canned chicken or turkey covers a quick salad or sandwich filling.

Buying and Storing

Most turkey meat starts as leftovers rather than a purchase, though delis sell cooked turkey by the pound. Pull the meat off the bones while the bird is still warm; it comes away cleaner and you can simmer the frame for stock.

Refrigerate cooked turkey within two hours and keep it at or below 40°F (4°C). It holds three to four days. For longer storage, freeze it in meal-size portions with a little broth to guard against freezer burn, and use it within a few months.

Quick facts

In Chinese

火鸡肉

British (UK) term

Turkey meat

en français

la viande de dinde

en español

carne de pavo

Recipes using turkey meat

There are 14 recipes that contain this ingredient.

All 14 recipes