Simple science guarantees moist and tender sheet pan turkey supper

The chief complaint with cooked ground turkey is that it is as dry as sawdust. But ground turkey has a lot going for it. It’s high in protein and low in fat and calories. The flavor is mild and receptive to a wide variety of seasonings, including this Asian-inspired duo of ginger and hoisin sauce.

Cooking is science and a little knowledge can make you a better cook. Oven time and temperature denatures, or changes, protein. Different proteins gel (solidify) at different temperatures in a range between 90 and 200 degrees. As the turkey cooks, the protein strands gel, then contract and harden, expelling moisture.

The key to moist and tender turkey meatloaf is to stop the cooking once the proteins have gelled sufficiently and the internal temperature is high enough to kill most potential pathogens, yet before it overcooks and releases too much moisture. (If you keep cooking, all meat will break down and become tender again, but that technique is most often used with larger cuts or different applications, not ground meat.)

Science says to pull the meatloaf from the oven at 160 degrees, the temperature at which the turkey proteins have adequately gelled. As the meatloaf rests, the internal temperature will increase to 165 degrees, the USDA-recommended temperature for ground poultry and the point at which most harmful food-borne bacteria are killed.

The best way to gauge the internal temperature is to purchase a reliable instant-read thermometer, preferably digital. Consider it an investment in your education, and a guarantee for delicious dinner time and time again.