I've noticed ground turkey is mushy, I imagine chicken would be also. On turkey I buy them from the store in the fall when they are on sale. All the meat and fat, no skin, is cut off the bone and ground. I mix it with Italian sausage spices, buy the big bag of spice mix enough for 50lbs only costs a little more than 5lb mix. I also make venison sausage, and venison breakfast sausage as well venison I add 20% pork fat grocery store saves some for me at .29 cents a pound. The turkey I stuff it in hog casings with chopped onion and green peppers. So the mushiness wouldn't matter on that, once cooked it has about the same texture as pork sausage.
The duck I ground medium grind, I didn't notice it being mushy, but they were older birds, I just made regular burgers out of them.
Held together nicely.
Good info. Thanks.


