Turkey Chorizo, Revised
Revised version of 'Janelle's Turkey Chorizo (Loose, Not Encased).' I have adjusted the spices and method to suit my tastes. My friends who eat chorizo often have told me the end result is very good and close to an original recipe.
I've made this using dried Calabrese peppers as well as dried Thai red peppers with excellent results. A friend used dried cayenne and he said the taste is very good. Therefore, it seems any hot pepper will work.
Baking Nana advised me to use gloves when mixing meat to avoid over mixing. It does help texture in sausage, meatloaf, and meatballs.
There is a potential risk of foodborne illness from the consumption of raw turkey meat. Be sure to cook this ingredient thoroughly in your choice of recipe before serving. Meat should not be pink in the center, juices should run clear, and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).