These turkey Salisbury steaks with mushroom gravy make a delicious and filling dinner. In this recipe, ground turkey replaces ground beef but the flavor is all there, the turkey is generously seasoned and the mushroom gravy is rich and flavorful.
Ground turkey recipes are a delicious and simple swap to make. Use ground turkey in just about any recipe that calls for ground beef for a lean, affordable substitute. Classic meals like shepherd’s pie, taco soup and loaded nachos can all be made with turkey.
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- Meat – This is turkey Salisbury steaks so we’ll use ground turkey, choose one that has a little fat for flavor.
- Spices – For dry spices we’ll keep it really simple with just salt and black pepper
- Condiments – Ketchup, Worcestershire sauce and steak sauce are used to add flavor and color to the ground turkey.
- Dairy – From the dairy aisle we need butter to make the roux for the gravy.
- Egg – We need an egg to bind the turkey patties.
- Vegetables – Yellow or white onion, white button mushrooms and garlic.
- Liquid – Use chicken broth to make the gravy for extra flavor.
- Pantry – From the pantry we’ll need flour to make the roux for the gravy and panko breadcrumbs to form the turkey steak patties.
- Oil – Use a little oil to brown the turkey steaks, use something that’s flavorless and has a high smoke point. We use canola oil.
Slice the onions and the mushrooms, but don’t slice them too thin so that they hold up in the gravy.
Separate the ground turkey mixture into 4 patties (like a fat hamburger). Then, shape each patty into an oval shape (Like an elongated burger). Place the patties on a baking sheet or plate.
Fry the patties
Heat the oil in a large, deep, non-stick skillet over medium-high heat. When the oil is very hot – but not quite smoking, add the turkey patties. Cook for about 2-3 minutes, per side until they are browned.
- Remove the skillet from the heat and lower the burner to medium-low.
- Remove the patties and place them on a plate or pan.
- Keep them warm by covering loosely with a piece of aluminum foil.
- Don’t worry if the ground turkey steaks are not cooked through, they will finish cooking in the gravy.
Finish the dish
- Drain the excess oil from the skillet but do not wash or wipe. Place it back over medium-low heat and add the butter.
- When the butter is melted and foamy add the mushrooms and onions.
- Cook them gently stirring occasionally until they start to soften.
- It will take about 4-5 minutes until the onions become translucent and take on a golden color.
- Next, add the flour to the onion and mushroom mixture, stir to combine well.
- Cook for 1-2 minutes to cook out the flour a little bit, stir frequently to prevent sticking.
- Raise the heat to medium and add the chicken broth, Worcestershire sauce, ½ teaspoon salt and pepper while gently scrapping the bottom of the skillet as you stir. Stir making small circles over the entire pan.
- Bring the sauce to a simmer (it will take about 5 minutes). Then, add the browned patties (along with any juices collected on the plate) back to the pan.
Bring the liquid back up to a simmer; this will just take 1-2 minutes. Lower the heat to medium low, cover and continue cooking, at a simmer, for 20 minutes. Stir occasionally and flip the steaks at least 2 times during the cooking time. Uncover the skillet for the last 5 minutes of cooking to thicken the gravy further, if desired.
Use an instant read thermometer to ensure the steaks are at least 165°F at the thickest part of the largest piece. If they are not up to temperature, continue cooking for 5-10 minutes and check again.
Taste the gravy and add salt if needed. As a reference we added ¼ teaspoon to ours. Serve with your side dish of choice.
Frequently asked questions
If the gravy is not thickening, uncover the pan and allow it to simmer for a few minutes until the desired consistency is reached. Keep in mind that gravy thickens as it cools, you don’t want to take it too far. Also, as the gravy simmers and reduces, it also concentrates. Be careful with the salt. Always taste before you add extra.
If your gravy is too thick, add more broth. That’s an easy fix! Add a little bit of broth at a time while stirring until the gravy reaches the desired consistency and then heat through.
Use ground turkey that contains a little bit of fat. We use 85/15, which means it’s 85 percent lean and 15 percent fat content. You can use leaner if you wish (like 93/7 which is 93 percent lean and 7 percent fat), however I don’t recommend using ground turkey breast. There’s just not enough fat or flavor for the turkey patties.
Traditional side dishes served with Salisbury steak are mashed potatoes (to soak up the delicious gravy) and mixed vegetables. Other good choices include: French fries (which is really good), roasted potatoes, or other roasted vegetables like broccoli and carrots.
Check out this Story for easy Salisbury steak with ground turkey for a quick visual on making this delicious recipe.
Turkey Salisbury Steaks and Mushroom Gravy
Ingredients Salisbury Steaks
- 1 pound Ground Turkey 85/15 or 93/7
- 1 Garlic Clove minced
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Ketchup
- ½ tablespoon Worcestershire Sauce
- ½ tablespoon Steak Sauce we used A-1
- 1 Egg
- ½ cup Panko Breadcrumbs
- 2-3 tablespoons Oil use a neutral flavorless oil with a high smoke point, we used canola oil
Ingredients Mushroom Gravy
- 2 tablespoons Butter
- 1 Medium Onion sliced about ¼ inch thick (use a yellow or white onion)
- 8 ounces White Button Mushrooms sliced about ¼ inch thick
- 2 tablespoons Flour
- 2 cups Chicken Broth
- ½ tablespoon Worcestershire Sauce
- ½ teaspoon Salt plus extra if needed at the end (we use kosher salt)
- ¼ teaspoon Black Pepper
- Add the ground turkey, salt, pepper, garlic, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs to a large bowl. Mix together until all ingredients are incorporated.
- Separate the ground turkey mixture into 4 patties. Shape each patty into an oval shape. Like an elongated burger. Place the patties on a baking sheet or plate.
- Heat the oil in a large, deep, non-stick skillet over medium-high heat. When the oil is very hot – but not quite smoking, add the turkey patties. Cook the patties for about 2-3 minutes, per side until they are browned.
- Remove the skillet from the heat and lower the burner to medium-low. Remove the patties and place them on a plate or pan. Keep them warm by covering loosely with a piece of aluminum foil, and/or place the plate in the microwave or oven. They stay nice and warm in an enclosed space away from drafts. Don’t worry if the ground turkey steaks are not cooked through, they will finish cooking in the gravy.
- Drain the excess oil but do not wash or wipe the skillet. Place it back over medium-low heat and add the butter. When the butter is melted and foamy add the onions and sliced mushrooms. Cook gently for 4-5 minutes, stirring frequently.
- Add the flour to the onions and mushrooms, stir to combine well and cook for 1-2 minutes, stirring frequently.
- Raise the heat to medium and add the chicken broth, Worcestershire sauce, ½ teaspoon salt and black pepper. Stir, while gently scrapping the bottom of the skillet as you go.
- When the sauce is simmering, add the patties back to the pan (it will take about 5 minutes to come to a simmer).
- Bring the liquid back up to a simmer (just 1-2 minutes), lower the heat to medium low, cover and continue cooking, at a simmer for 20 minutes, stirring occasionally, and flipping the steaks at least 2 times during the cooking time.
- Uncover the skillet for the last 5 minutes of cooking to thicken the gravy further, if needed. Keep the gravy at a simmer, raise or lower the heat as needed.
- The internal temperature of the turkey Salisbury steaks needs to be at least 165°F at the thickest part of the largest piece. Use an instant read thermometer to make sure they are up to temperature. If it’s not, continue cooking for 5-10 minutes and check again.
- Taste the gravy and add salt if needed. As a reference we added ¼ teaspoon to ours.