I fell in love with sodium bicarbonate the first time I watched a science-fair volcano erupt. But it wasn’t until decades later and years with the Cook’s Illustrated team that I understood how truly powerful of an ingredient it is.
You might not think twice about your humble box of baking soda—but it’s a real kitchen workhorse. It’s crucial in baking, of course, but it can do so much more than leaven.
To learn more about the four ways baking soda can improve your cooking, read on. Or, check out the latest episode of What’s Eating Dan?
Ground turkey can be a healthy, versatile protein option for meals However, it often gets a bad rap for being dry and flavorless Take your ground turkey from bland to grand with one simple ingredient – baking soda.
Baking soda is a miracle worker when it comes to transforming the texture of ground meats. Here’s how to use this kitchen staple to make your ground turkey incredibly juicy, tender, and full of flavor.
Why Use Baking Soda?
Baking soda is sodium bicarbonate, an alkaline leavening agent. When mixed into ground meat, it raises the pH, altering the proteins on the surface. This prevents them from binding too tightly when cooked, which can squeeze out moisture and make the meat tough
The result is ground turkey that retains more of its natural juices, becomes perfectly tender, and develops a lovely browned exterior when seared or grilled. Baking soda boosts browning through the Maillard reaction while also hindering the denaturation of proteins that causes meat to get dry and chewy.
Besides making ground turkey more tender and moist, baking soda also allows it to absorb marinades and seasonings better. Spice rubs and herbs penetrate deeper into the meat for more flavor.
The Baking Soda Ratio
When adding baking soda to ground turkey, the ideal ratio is:
1/4 teaspoon baking soda per 12 ounces ground turkey
For a full 1 pound (16 oz) of ground turkey, use 1/3 teaspoon baking soda. Adjust the amount accordingly for larger batches.
Too much baking soda can make the meat taste soapy, so stick to the recommended ratio. It’s enough to make the ground turkey tender without impacting flavor.
How to Add Baking Soda to Ground Turkey
Adding baking soda to ground turkey is simple:
-
Sprinkle and Mix: In a non-reactive bowl, evenly sprinkle the baking soda over the ground turkey. Gently mix it in thoroughly using your hands or a spoon.
-
Rest: Allow the ground turkey to sit for 15 minutes after adding the baking soda. This gives time for the chemical reaction to occur and tenderize the meat.
-
Cook as Usual: After resting, cook the ground turkey as you normally would. Pan-fry, grill, bake into meatballs – whatever your favorite cooking method is. The baking soda has already done its work!
Tips for Baking Soda Tenderized Ground Turkey
-
For even distribution in sliced turkey, dissolve the baking soda in 1-2 Tbsp water before mixing in.
-
Season the meat after adding the baking soda. Let any marinades or rubs penetrate during the resting period.
-
Don’t leave the baking soda on too long (no more than overnight), as it can start to cure the meat.
-
Make sure to rinse off any excess baking soda before cooking. It did its tenderizing job already!
Benefits of Baking Soda with Ground Turkey
-
Enhanced Tenderness – Baking soda breaks down protein bonds for tender, melt-in-your-mouth texture.
-
Improved Browning – The alkaline pH promotes the Maillard reaction for delicious golden exterior.
-
Juiciness – Baking soda prevents moisture loss, keeping ground turkey deliciously succulent.
-
Better Flavor – Seasonings and spices absorb further into the meat for maximum flavor.
-
Versatility – Use baking soda tenderized ground turkey in burgers, meatballs, tacos, chili, etc.
With just a dash of baking soda, you can enjoy perfectly textured, juicy, and flavorful ground turkey dishes. This simple trick is a total game changer!
Frequently Asked Questions
What is the baking soda to ground turkey ratio?
Use 1/4 teaspoon of baking soda per 12 ounces of ground turkey. For a full pound, use 1/3 teaspoon.
How long do I let ground turkey sit with baking soda?
Let sit for 15 minutes after mixing in the baking soda to allow it time to properly tenderize the meat.
Does baking soda work with other ground meats too?
Yes! Baking soda can be used to tenderize any ground meat like beef, pork, chicken, etc. Follow the same 1/4 tsp per 12 oz ratio.
Why does baking soda make ground turkey brown better?
The alkaline pH from the baking soda encourages the Maillard reaction, which browns the meat proteins for delicious caramelized flavor.
Is baking soda safe to ingest with ground turkey?
In the tiny amount used for tenderizing, baking soda is completely safe to eat. Just be sure to rinse off any excess before cooking.
Baking soda is an ingenious kitchen hack for taking your ground turkey recipes to the next level. Give this simple trick a try for your next burgers, meatballs, or turkey tacos. Your taste buds will thank you!
Sign up for the Cook’s Insider newsletter
The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cooks Illustrated team.Email addressAmericas Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of Americas Test Kitchen specials.
It Adds Loft
When baking soda reacts with an acid, we get an important product—carbon dioxide. That gas gets trapped within a batter or dough and expands when heat is applied to provide lift and rise.
Baking soda is a classic leavener for cakes and quick breads, such as banana bread. It works best in recipes that contain a natural source of acidity—think sour cream, buttermilk, or lemon juice.
Recipes that don’t contain one of these naturally acidic ingredients will usually call for baking powder, which is a complete leavening system containing both baking soda and one or more acids. But even if a recipe calls for baking powder, it will often still call for baking soda. And that is because baking soda does more than just leaven.