Question about grinding turkey meat (ground)

[SIMZ]

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!

 

[Franzen Farms]

I grind 10-12 Turkeys with 20-25 Pheasants and add 5-10% pork butt into it. I mix all the white and dark meat together and chill it in the freezer until the meat starts to firm up. (makes it easier to grind) We will make half of it into burger patties and the other half we leave ground up in two pound packages.