I learned a pretty cool trick recently from Cook's Illustrated about how to improve the texture of your ground turkey in any chili recipe. You know how sometimes it ends up being stringy? Well, the secret is to go ahead and brown 1/2 of it as usual, but wait until you've added the tomatoes and broth before adding the rest. Form the second half into a tight ball, and pinch off small teaspoon-sized pieces to drop into your simmering chili. After cooking at a simmer for about 40 minutes, the broth is rich and thick, and the turkey is tender and perfect! Clever.
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