We ground the meat of one of our turkeys. We're noticing that the meat is much different then the ground turkey we've used from the store. It's a strange, rubbery consistency and is bright white. Part of this is most likely from grinding breast meat (which we won't do again because we'll eat those!). Still, what would make this better next year? Someone said we should grind pork fat in with the meat. Would using leg meat make a difference? Mixing leg and breast and grinding together? Any suggestions? Thanks!