Ground turkey has come a long way. I remember when it was
first invented—my mother (yes, the same woman who’d purchase Hebrew National
brand hotdogs, reasoning that they were “safer” because they were blessed by a rabbi,
and no, we’re not Jewish) tried to sneak it in to every beefy meal.
No matter how long she cooked it, it was always pink and
squishy.
I don’t know how they are making it nowadays, nor do I
want to, but I am ever so thankful for the improvements. I now sneak it into my
family’s meals several times each week, and they don’t appear to notice at all.
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