Calories in Turkey ground, 93% lean/ 7% fat

What makes turkey ground so powerful?

Ground turkey is produced by grinding muscle, skin, and fat, with the 93/7 blend specifically balancing lean white meat with darker, fattier cuts to hit an exact macro profile. Turkey muscle contains myoglobin, an iron-rich protein that stores oxygen in cells. While turkey breast has lower myoglobin concentrations than beef, the inclusion of darker meat in ground turkey gives it a pinkish hue that can sometimes persist even after cooking, confusing home cooks. The 7% fat content is chemically crucial for texture. Fat acts as a tenderizer and moisture barrier; below 5%, ground turkey dries out rapidly during thermal cooking as muscle fibers contract and squeeze out water. The 7% ratio provides enough intramuscular lipid coating to retain moisture without causing significant shrinkage in the pan. This specific blend became popular in the late 20th century as a direct nutritional substitute for 90/10 ground beef. It offers a nearly identical macronutrient profile but features a slightly different lipid spectrum—turkey fat contains a higher proportion of polyunsaturated fats compared to beef tallow, altering both the mouthfeel and the fatty acid breakdown.