Turkey salisbury steaks are tender oval patties simmered in a rich mushroom and onion gravy, and they make one of the most comforting dinners you can pull off in about an hour. Seasoned ground turkey stays juicy with a little egg and panko, and the gravy turns every spoonful into a comforting bite.
This version keeps the classic flavors but uses ground turkey, which is lighter than beef. The patties are browned first, then the gravy is made in the same pan so it picks up all the browned bits. Serve it over mashed potatoes, noodles, or rice, and you have a satisfying meal for four.
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Why These Turkey Salisbury Steaks Work
These turkey salisbury steaks work because the patty mix is built to stay moist. Panko soaks up moisture, an egg binds everything, and ketchup, Worcestershire sauce, and steak sauce add savory depth that ground turkey needs to taste rich.
The gravy is made from scratch with onions, mushrooms, butter, flour, and broth. Cooking the patties in the gravy for 20 minutes finishes them gently, so the turkey stays tender, and the sauce picks up flavor from the meat.
Ingredients for Turkey Salisbury Steaks
- 1 lb ground turkey (85/15 or 93/7)
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp ketchup
- 1/2 tbsp Worcestershire sauce
- 1/2 tbsp steak sauce
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 to 3 tbsp neutral oil
- 2 tbsp butter
- 1 medium onion, sliced 1/4 inch thick
- 8 oz white button mushrooms, sliced 1/4 inch thick
- 2 tbsp flour
- 2 cups low sodium chicken broth
- 1/2 tbsp Worcestershire sauce, for the gravy
- 1/4 tsp salt and 1/4 tsp black pepper, for the gravy
Ground turkey: 93/7 is leaner, and 85/15 is juicier. Either works with the egg and panko.
Panko: lighter than regular crumbs, so the patties stay tender. Regular breadcrumbs work too.
Mushrooms: white buttons are classic, and cremini add a deeper flavor.
Broth: low sodium lets you control the salt. Beef broth makes a darker gravy.
Flour: thickens the gravy. Stir it into the vegetables so it cooks off the raw taste.
How to Make Turkey Salisbury Steaks
1. Mix the patties. In a large bowl, combine the turkey, garlic, salt, pepper, ketchup, Worcestershire, steak sauce, egg, and panko. Mix gently until combined.
2. Shape. Divide into 4 portions and shape each into an oval patty about 3/4 inch thick.
3. Brown. Heat the oil in a large nonstick skillet over medium high heat. Cook the patties 2 to 3 minutes per side until deeply browned, then move them to a plate.
4. Drain. Pour off excess oil, leaving about 1 tablespoon, and reduce the heat to medium low.
5. Cook the vegetables. Melt the butter, add the onions and mushrooms, and cook for 4 to 5 minutes, stirring often, until softened.
6. Add flour. Stir in the flour and cook for 1 to 2 minutes until no dry patches remain.
7. Make the gravy. Raise the heat to medium and pour in the broth, Worcestershire, salt, and pepper, scraping up the browned bits. Bring to a simmer.
8. Simmer the patties. Return the patties to the skillet, cover, lower the heat, and cook for 20 minutes, turning at least twice. Uncover for the last 5 minutes to thicken the gravy. The patties should reach 165 degrees F.
How to Serve Turkey Salisbury Steaks
Serve the turkey salisbury steaks warm with mashed potatoes, rice, or buttered noodles, and spoon extra gravy on top. Steamed green beans or a crisp salad round out the plate.
For more family meal, try the slow cooker salisbury steak meatballs, the swedish meatballs with creamy gravy, a side of ground turkey broccoli stir fry, or the cheesy ground turkey taco pasta.
How to Store and Reheat Turkey Salisbury Steaks
Store leftover patties with the gravy in an airtight container in the refrigerator for up to 3 to 4 days, and use gravy within 1 to 2 days if stored separately. Cool the food within 2 hours of cooking.
Reheat gently in a covered skillet over medium low heat with a splash of broth, until steaming hot at 165 degrees F. You can freeze the patties in the gravy for longer storage, then thaw overnight in the refrigerator.
Tips and Variations for Turkey Salisbury Steaks
Do not overmix. Handling the meat too much makes the patties dense.
Brown well. The browned bits give the gravy flavor.
Sauce thickness. Simmer uncovered a bit longer if you want a thicker gravy.
Use a thermometer. Patties should reach 165 degrees F.
Swap the meat. Ground chicken or beef also works.
Add depth. A splash of red wine or a spoonful of tomato paste makes the gravy richer.
Cook it safely. The FDA recommends cooking ground poultry to 165 degrees F.
Frequently Asked Questions About Turkey Salisbury Steaks
What is the difference between turkey salisbury steaks and meatloaf?
Salisbury steaks are shaped into patties and cooked in a skillet with gravy, while meatloaf is baked in a loaf pan.
Can I make turkey salisbury steaks ahead?
Yes. Cook them, cool, and refrigerate. Reheat in the gravy.
How do I keep the patties from drying out?
Do not overcook them, use 85/15 turkey, and simmer them in the gravy to keep them moist.
Can I freeze turkey salisbury steaks?
Yes. Freeze them in the gravy, then thaw in the refrigerator overnight.
Do I have to use steak sauce?
No. Add a bit more Worcestershire sauce or ketchup if you prefer to leave it out.
Turkey Salisbury Steaks with Mushroom Gravy
Equipment
- Large nonstick skillet
- Large bowl
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb ground turkey 85/15 or 93/7
- 1 cloves garlic minced
- ½ tsp salt for the patties
- ¼ tsp black pepper for the patties
- 1 tbsp ketchup
- ½ tbsp Worcestershire sauce for the patties
- ½ tbsp steak sauce
- 1 large egg
- ½ cup panko breadcrumbs
- 2-3 tbsp neutral oil for searing
- 2 tbsp butter
- 1 medium onion sliced 1/4 inch thick
- 8 oz white button mushrooms sliced 1/4 inch thick
- 2 tbsp flour
- 2 cup low sodium chicken broth
- ½ tbsp Worcestershire sauce for the gravy
- ¼ tsp salt for the gravy
- ¼ tsp black pepper for the gravy
Instructions
Cooking
- Mix. Combine the turkey, garlic, salt, pepper, ketchup, Worcestershire, steak sauce, egg, and panko in a large bowl. Mix gently until just combined. Shape. Divide into 4 portions and shape each into an oval patty about 3/4 inch thick.
- Brown. Heat the oil in a large nonstick skillet over medium high heat. Cook the patties 2 to 3 minutes per side until deeply browned, then move them to a plate. Cook the vegetables. Pour off all but about 1 tbsp oil and reduce the heat to medium low. Melt the butter, add the onions and mushrooms, and cook 4 to 5 minutes until softened.
- Add flour. Stir in the flour and cook 1 to 2 minutes until no dry patches remain.
- Make the gravy. Raise the heat to medium, pour in the broth, Worcestershire, salt, and pepper, and scrape up the browned bits. Bring to a simmer.
- Simmer. Return the patties to the skillet, cover, lower the heat, and cook 20 minutes, turning at least twice.
- Finish. Uncover for the last 5 minutes to thicken the gravy. Check that the patties reach 165 degrees F.
