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Turkey Donuts: A Savory Twist on a Classic Treat

Turkey Donuts: A Savory Twist on a Classic Treat

These baked turkey donuts combine tender seasoned ground turkey with Parmesan, herbs, and panko, then finish with a glossy ketchup-style glaze. They are cooked in a donut pan for a fun, portioned main dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Turkey Donuts
  • 1 lb (454 g) Ground turkey, preferably 93% lean
  • 1/2 cup (about 30 g) Plain panko breadcrumbs
  • 1 large Large egg
  • 1/4 cup (60 ml) Milk
  • 1/3 cup (30 g) Finely grated Parmesan cheese
  • 1/4 cup Finely minced onion
  • 2 cloves Garlic, minced
  • 2 tablespoons Fresh parsley, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Smoked paprika
  • as needed Nonstick cooking spray
Glaze
  • 1/4 cup (60 g) Ketchup
  • 1 tablespoon Packed light brown sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Lightly coat a six-cavity donut pan with nonstick cooking spray, making sure the inside of each ring is covered so the baked turkey releases easily.
  2. In a small bowl, combine the panko breadcrumbs and milk. Let the mixture stand for 2–3 minutes, allowing the crumbs to soften and absorb the milk.
  3. Add the egg, Parmesan, minced onion, garlic, parsley, Worcestershire sauce, kosher salt, black pepper, and smoked paprika to the softened panko. Stir until the mixture is evenly combined.
  4. Add the ground turkey and mix gently just until all ingredients are distributed. Avoid overmixing, since working lean ground turkey too much can create a dense, tough texture.
  5. Divide the turkey mixture evenly among the six donut cavities. Press it in firmly enough to hold the ring shape, but keep the center holes open so the donuts bake evenly.
  6. Stir together the ketchup, packed light brown sugar, Dijon mustard, and Worcestershire sauce in a small bowl. Brush or spoon about half of the glaze over the exposed turkey mixture.
  7. Bake for 20–25 minutes, checking the thickest part of a donut with an instant-read thermometer. The centers must reach 165°F (74°C), the safe internal temperature for ground poultry.
  8. Brush the remaining glaze over the hot turkey donuts and let them rest for about 5 minutes. Carefully remove them from the pan and serve while warm.

Notes

Use an instant-read thermometer rather than relying only on color. Mix gently, and allow the donuts to rest for about 5 minutes before removing them from the pan.