This Turkey Salisbury Steak is an easy weeknight dinner the whole family will enjoy. It’s a lighter take on the classic comfort-food favorite, swapping ground beef for ground turkey without losing the rich flavor you expect from Salisbury steak.
If you’ve wondered whether Salisbury steak works with ground turkey, the answer is yes. This version delivers a tender, flavorful patty with a savory mushroom-onion gravy. It comes together quickly—ready to serve in under an hour—so it’s perfect for busy evenings.
We regularly use ground turkey in classic recipes and have been very happy with the results. If you like simple, family-friendly meals, this turkey Salisbury steak will likely become a regular in your dinner rotation.
Ingredients
Overview—see recipe card below for exact amounts.
For the turkey patties:
- Oil for cooking (olive, canola, or vegetable)
- Ground turkey (93% lean recommended)
- Ketchup (or tomato paste)
- Dijon mustard (or spicy brown or yellow mustard)
- Worcestershire sauce
- Panko breadcrumbs (or regular dry breadcrumbs)
- Egg (binder and moisture)
- Garlic powder, kosher salt, black pepper
For the mushroom-onion gravy:
- Butter
- Onion (yellow or white), sliced
- Mushrooms (button or baby Bella), sliced
- All-purpose flour
- Beef broth (low-sodium recommended; chicken or vegetable broth can be used)
- Worcestershire sauce
- Ketchup or tomato paste
- Salt and black pepper, to taste
- Optional: heavy cream or half-and-half for a creamier gravy
How to make turkey Salisbury steak
In a large bowl, combine ground turkey with ketchup, Dijon mustard, Worcestershire sauce, panko breadcrumbs, egg, garlic powder, salt, and pepper. Mix gently by hand—do not overwork the meat. Divide into four equal oval patties; making a small indentation in each patty helps them cook evenly.
Heat 1 tablespoon oil in a large skillet over medium-high heat. When the pan is hot, add the patties and brown 2–3 minutes per side. Reduce heat to medium and transfer the patties to a plate while you prepare the gravy. You do not need to clean the skillet unless there is excess grease.
In the same skillet, melt the butter. Add the sliced onions and mushrooms and cook, stirring often, about 5–7 minutes until the vegetables have released most of their moisture. Sprinkle the flour over the vegetables, stir well, and cook for 1 minute to remove the raw flour taste.
Slowly add the beef broth while stirring, then add Worcestershire sauce, ketchup, salt, and pepper. Bring the mixture to a simmer. Return the patties to the pan, cover, and cook about 10 minutes. Flip the patties and cook uncovered another 5–10 minutes, or until the internal temperature reaches 165°F (74°C) and the gravy reaches your desired thickness. Stir in heavy cream or half-and-half if using, and adjust salt and pepper to taste.
Tips
- Serve the Salisbury steak over creamy mashed potatoes with plenty of gravy for an authentic experience. Egg noodles or rice also pair nicely.
- For a low-carb meal, serve with riced cauliflower or cauliflower mash.
- Use an instant-read thermometer to ensure patties reach 165°F (74°C).
- Scale the meat for even patties and portions.
- To make a beef version, substitute lean ground beef for the turkey.
- Fresh thyme added to the gravy is a nice finishing touch.
How to store
Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in the microwave at 50% power until warmed through.
Freeze portions in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.
Side dishes to try
- Air fryer steak fries
- Loaded mashed potatoes
- Crockpot hashbrown casserole
- Parmesan potato bites
More turkey recipes
- Turkey chili without beans
- Air fryer turkey meatballs
- Turkey burger sliders
- Turkey taco soup
If you try this Turkey Salisbury Steak, please leave a comment and share how it turned out!
📖 Recipe
Turkey Salisbury Steak with Mushroom Gravy
Ingredients
For the turkey patties:
- 1 lb ground turkey
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/3 cup panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1–2 tablespoons oil for cooking
For the mushroom gravy:
- 2 tablespoons butter
- 1 cup sliced onions (about 1 medium), sliced 1/4″ thick
- 8 oz mushrooms, sliced 1/4″ thick
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Fresh thyme sprigs (optional)
- 1/4 cup heavy cream or half-and-half (optional)
Instructions
- Combine ground turkey, ketchup, Dijon mustard, Worcestershire sauce, panko, garlic powder, salt, and pepper in a large bowl. Gently mix and form into four equal oval patties. Make small indentations in the patties if desired.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown patties 2–3 minutes per side until nicely seared. Reduce heat to medium and transfer patties to a plate.
- In the same skillet, melt butter. Add onions and mushrooms and cook, stirring often, about 5–7 minutes until most moisture has evaporated.
- Sprinkle the flour over the vegetables, stir, and cook 1 minute. Gradually stir in beef broth, then add Worcestershire sauce, ketchup, salt, and pepper. Bring to a simmer.
- Return patties to the gravy, cover, and simmer about 10 minutes. Flip and cook uncovered another 5–10 minutes, until patties reach 165°F and gravy is thickened. Stir in cream if using and adjust seasoning.
Notes
- Serve over mashed potatoes, egg noodles, or rice for a classic meal.
- Keep it low-carb by serving with riced cauliflower or cauliflower mash.
- Use an instant-read thermometer to confirm the patties reach 165°F (74°C).
- Weighing the meat helps create equal-sized patties.
- For a beef version, use lean ground beef instead of turkey.