I’m talking about the summertime version – ground turkey. It is leaner (and often cheaper) than beef and is just as versatile. It CAN, like its original source, be a little dry though, especially if cooked exactly like ground beef. Rocco de Spirito had a simple tip for pan sautéing - instead of mashing it up, or stirring, or breaking up with a fork, BEFORE you put it in the pan chop it into cubes – about the size of grapes? As he said, “you’re not making meatballs”, just keeping the meat in larger chunks so it maintains more moisture. Stir gently so you don’t break up these chunks more than necessary. For patties or burgers I differ to Rachael, the self- pronounced “burger queen”! She deserves the title, and has a ton of options, most adding something juicy to the meat before grilling, but all worthwhile. There’s more than one way to “gobble” (sorry, couldn’t resist)