Best Turkey Salisbury Steak

Here’s my go-to turkey salisbury steak recipe, with a rich brown gravy, tender ground turkey patties, and plenty of sautéed mushrooms and onions – all ready in under 45 minutes.

This comfort food favorite has become my family’s most-requested weeknight dinner. I often double the recipe because everyone loves having the leftovers for lunch the next day. Nothing beats a warm, homestyle meal that’s also good for you, right?

What Kind of Ground Turkey Should I Use?

For turkey salisbury steak, you’ll want to think about the fat content of your ground turkey. Regular ground turkey, which includes both dark and white meat, typically has around 7% fat and works best for this recipe since it helps keep the patties juicy. If you use 99% lean ground turkey (made from just breast meat), your steaks might end up a bit dry. When you’re at the store, check the package label – some brands offer a 93/7 blend that’s perfect for this dish. Just make sure your ground turkey is fresh and hasn’t been frozen before, as previously frozen meat can release extra moisture during cooking and affect how well your patties hold together.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps while keeping the comfort food feel:

• Ground turkey: You can swap the turkey for ground chicken, lean ground beef, or even plant-based ground meat alternatives. If using beef, reduce the olive oil by 1 tablespoon since it has more natural fat.
• Bread crumbs: Out of bread crumbs? Crushed crackers, rolled oats, or almond meal work great. For a gluten-free option, use gluten-free bread crumbs or crushed pork rinds.
• Beef stock: Chicken or vegetable stock can replace beef stock, though the gravy will be lighter in color. Add an extra splash of Worcestershire sauce to make up for the beef flavor.
• Mushrooms: Any mushroom variety works here – button, cremini, or portobello. If you’re not a mushroom fan, you can leave them out and add extra onions instead.
• All-purpose flour: For thickening the gravy, you can use cornstarch (1 tablespoon mixed with cold water) or gluten-free flour blend. Just make sure to mix with cold liquid first to avoid lumps.
• Worcestershire sauce: Soy sauce or coconut aminos make good replacements. If using soy sauce, use a bit less since it’s saltier.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey salisbury steak is ending up with dry, tough patties – to keep them juicy, avoid overworking the meat mixture and don’t press down on the patties while they’re cooking. A common error is skipping the resting time after cooking, but letting the steaks rest for 5 minutes helps the juices redistribute throughout the meat, ensuring every bite stays moist. For the gravy, make sure to cook the flour with the butter for at least 1-2 minutes before adding the beef stock, otherwise you’ll end up with a raw flour taste that can ruin the whole dish. To get the best mushroom flavor, don’t overcrowd the pan when sautéing them – cook them in batches if needed, giving them enough space to brown properly instead of steaming.

What to Serve With Salisbury Steak?

Since this turkey salisbury steak already comes with a rich mushroom gravy, it pairs perfectly with classic comfort food sides that can soak up all that delicious sauce. Creamy mashed potatoes are my go-to choice – they’re basically made for this dish! For some green veggies, steamed broccoli or green beans work really well and add nice color to the plate. If you’re not in the mood for mashed potatoes, egg noodles or rice make great alternatives that will still catch all that tasty gravy. Keep in mind that this is already a filling main dish, so simple sides work best.

Storage Instructions

Keep Fresh: Your turkey salisbury steak will stay good in the fridge for up to 4 days when stored in an airtight container. The gravy might thicken up a bit in the fridge, but don’t worry – that’s totally normal! I like to store the steaks with their gravy to keep them moist and flavorful.

Freeze: These turkey steaks are perfect for freezing! Place them in a freezer-safe container with the gravy and they’ll keep for up to 3 months. Pro tip: freeze them in individual portions so you can easily grab just what you need for a quick dinner.

Reheat: To warm up your salisbury steak, place it with the gravy in a covered skillet over low heat until heated through, about 10-15 minutes. You can also use the microwave – just cover the dish and heat in 1-minute intervals, stirring the gravy occasionally. If the gravy seems too thick, just stir in a splash of beef broth to thin it out.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 110-120 g
• Fat: 60-70 g
• Carbohydrates: 75-85 g

Ingredients

For the turkey patties:

• 1/2 cup bread crumbs (I use Progresso plain)
• ground black pepper (to taste)
• 1 egg (large, for binding)
• 1 tbsp ketchup
• 1/2 cup chopped onion (finely chopped for even distribution)
• salt (to taste)
• 1 tsp garlic salt
• 1 tsp dry mustard
• 1.5 lb ground turkey

For cooking the patties and gravy:

• 1 heaping tbsp all-purpose flour
• 2 cups beef stock
• 8 oz sliced mushrooms
• 1 dash Worcestershire sauce
• 1 tbsp butter (I like Kerrygold unsalted)
• 2 tbsp olive oil (or any neutral oil)

Step 1: Prepare the Turkey Pattie Mixture

In a large bowl, combine ground turkey, an egg, breadcrumbs, half the diced onion, ketchup, and your choice of spices.

Mix all the ingredients together until they are well combined.

Form the mixture into 6-7 patties.

Step 2: Brown the Turkey Patties

Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat.

Add the turkey patties and brown them on both sides.

The patties will not be fully cooked at this point, which is perfectly okay.

Once browned, remove the patties from the pan and set them aside.

Step 3: Saute Onions and Mushrooms

Add the remaining 1 tablespoon of olive oil to the same skillet.

Saute the remaining diced onions and mushrooms until they are browned and tender, about 5 minutes.

Once cooked, remove them from the pan and set aside.

Step 4: Prepare the Gravy

Melt 1 tablespoon of butter in the same skillet.

Sprinkle flour into the pan and whisk to form a paste.

It might appear crumbly due to dryness, which is fine.

Slowly whisk in beef broth to prevent lumps from forming.

Bring the gravy to a boil to thicken, then reduce the heat to a simmer.

Stir in Worcestershire sauce for flavor.

Step 5: Simmer the Turkey Steaks in Gravy

Return the browned turkey patties to the skillet, ensuring each steak is coated with the gravy.

Add the cooked mushrooms and onions on top.

Cover the skillet and let it simmer for about 10 minutes, or until the gravy thickens further and the turkey steaks are cooked through.

Step 6: Serve and Enjoy

Serve the turkey steaks with their beautifully rich gravy over a bed of mashed potatoes for a comforting meal.

Enjoy your delicious, homemade dish!