Skip the pre-packaged frozen version—these homemade Turkey Nuggets are crispy on the outside, juicy on the inside, and made with real ingredients you can pronounce! They're kid-approved, easy to make, and perfect for weeknight dinners or lunchbox leftovers.
Better Than The Rest: Here's Why
✅ Baked....not fried.
✅ Made from scratch, these are a healthier alternative to frozen chicken nuggets, with cleaner, whole-food ingredients and none of the chemicals found in many processed frozen brands.
✅ These turkey nuggets are the perfect kid and adult food…great for toddlers, kids, teenagers, and adults.
Jump to:
- Better Than The Rest: Here's Why
- Homemade Turkey Nuggets: What To Know & Recipe Highlights
- 🛒 Ingredients You'll Need
- 🔪 Here's How To Make It
- 🙋🏼 Top Questions I Get Asked About This Recipe
- Expert Tips
- 🥣 Homemade Versions You’ll Love More Than the Packaged Kind
- 😋 Serve These with Your Turkey Nuggets
- Homemade Turkey Nuggets Recipe
Homemade Turkey Nuggets: What To Know & Recipe Highlights
- Feeds A Crowd: This recipe makes a ton of nuggets and they are perfect for feeding a crowd. Or...if your stocking your freezer for future meals. I like to make a big batch, freeze half, and reheat them later for fast lunches or lazy weeknight dinners.
- Protein Packed: These turkey nuggets are little powerhouses of protein thanks to the lean ground turkey. They keep everyone full and happy—toddlers, teens, and adults included.
- Other Meat Options: Want to switch it up? These nuggets work just as well with ground chicken. I’ve also tested them with plant-based meat, like beyond beef, and they held up really well—perfect if you’re vegetarian or vegan.
- Meal Prep & Freezer Friendly: You can prep them ahead, freeze them raw or cooked, and then just toss them in the oven or air fryer when you’re ready to eat. It’s like having your own homemade version of frozen nuggets—but so much better and healthier!
- Gluten Free Option: Easy swap here—just use gluten-free breadcrumbs if needed. I’ve used both regular and gluten-free and they turn out great either way.
🛒 Ingredients You'll Need
- Ground Turkey - I usually go with 93/7 ground turkey—it gives you that nice balance of lean and juicy. But if you’re after more flavor or a slightly richer texture, 85/15 is where it’s at.
- Ketchup -used in the meat mixture to add moisture and flavor.
- Eggs - a binding agent.
- Breadcrumbs - Panko breadcrumbs adds a more crunchy texture.
- Spices - I used garlic powder, dried basil, dried oregano, onion powder, salt, and black pepper to add a lot of flavor.
👩🏼🍳 Scroll down to the recipe card below for all the details you’ll need to make this recipe!
🔪 Here's How To Make It
Step 1: Preheat oven to 425°F. Line two large baking sheets with parchment paper and lightly coat with olive oil, about 1 Tablespoon. In a large bowl, add the 3 cups of Panko breadcrumbs, ½ teaspoon garlic powder, ½ teaspoon of dried basil, ½ teaspoon dried oregano, ½ teaspoon onion powder, 1½ teaspoon salt, and ¼ teaspoon black pepper. Using a spoon, mix well to combine. Set aside.
Step 2: In a different large mixing bowl, add the 2 lbs of ground turkey, 3 Tablespoons of ketchup, 2 eggs, 3 Tablespoons of breadcrumbs, ½ teaspoon garlic powder, ½ teaspoon of dried basil, ½ teaspoon dried oregano, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
Step 3: Mix gently by hand just until combined—do not overmix because it will make the nuggets tough.
Step 4: Shape the turkey mixture into about 1½-inch balls, then flatten each one slightly with your hands into nugget shapes.
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Step 5: Then, press each nugget into the breadcrumb coating that is on the plate, flip to coat both sides, and roll the edges to cover completely.
Step 6: Place the coated nuggets on prepared baking sheets, putting them close together. Bake for 10 minutes, then use tongs to flip each nugget. Bake for another 10 minutes, or until an internal thermometer reaches 165°F.
Step 7: When done, remove them from the oven and let them cool for 3-5 minutes before serving.
Step 8: Serve them with you favorite dipping sauces!
My absolute favorite side dishes to serve with these turkey nuggets these skillet fried potatoes and these crock pot garlic herb potatoes. So good!!
🙋🏼 Top Questions I Get Asked About This Recipe
Yes. Prepare the nuggets according to the instructions below and instead of baking them, put them side-by-side in a ziplock bag or other freezer safe container and store them in the freezer for 2-3 months. When you're ready to cook them, cook them according to the instructions below, allowing more time to cook since they are frozen.
Substitute with crushed crackers, cornflakes, potato flakes, crushed croutons, or crushed saltine crackers. You can also toast or air fry a couple of pieces of bread and then crumble and chop it finely.
Yes! I love adding freshly grated Parmesan or mild cheddar cheese. Finely chopped cooked carrots, onions, celery, zucchini and broccoli can be mixed into the turkey before shaping the turkey nugget and baking.
You can use either! Here's how they will turn out though:
Regular Breadcrumbs - the texture will be softer, more like a classic nuggets coating. They absorb more moisture, so they won't be as crispy.
Panko Breadcrumbs - the texture will be light, airy, and extra crispy. So if you want that golden, crunchy bite—use this method, especially if you decide to air fry them. And, if you toast the breadcrumbs in the oven before coating the turkey nuggets, it makes them even crispier and helps them brown more evenly.
Expert Tips
- Chill Before Cooking: Once you’ve breaded and shaped your turkey nuggets, pop them in the fridge for 20–30 minutes before you bake them. This helps everything stick together and keeps the coating from falling off when you cook them.
- Air Fryer Cooking Method: I love making these in the air fryer. Preheat it to 400°F for 5 minutes and then add the uncooked turkey nuggets and cook for about 7-10 minutes, flipping halfway. You get that perfect golden crunch with way less oil—and way less cleanup.
- Here's How You Freeze Them: If you're freezing, lay them out in a single layer on a sheet pan lined with parchment paper first (trust me, it’s worth it) and then put them in the freezer. Once they’re frozen solid, put them in a freezer bag. They won’t stick together and you can pull out exactly how many you need when you are ready to cook them. You can cook them straight from frozen—just add a couple of extra minutes.
- Storage & Reheating: If you have leftovers, put them in a container with a lid and put them in the fridge. They will last 2-3 days. To reheat, you can warm them up like this:
- Oven: 375°F for about 10–12 minutes until heated through.
- Air fryer: 350°F for 5–7 minutes.
- Microwave: Totally works in a pinch—just do 30-second bursts so they don’t dry out.
🥣 Homemade Versions You’ll Love More Than the Packaged Kind
😋 Serve These with Your Turkey Nuggets
If you made these turkey nuggets or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Homemade Turkey Nuggets Recipe
Equipment
- baking sheet
- parchment paper
- 2 bowls
- measuring cups & spoons
- Mixing Spoon
Ingredients
For The Turkey Nugget
- 2 lbs ground turkey
- 3 Tablespoons ketchup
- 2 eggs
- 3 Tablespoons breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- 1½ teaspoon salt
- ¼ teaspoon black pepper
For The Breadcrumb Coating
- 1 Tablespoon olive oil, to coat the baking sheet
- 3 cups Panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
To Make The Breadcrumb Coating
- Preheat oven to 425°F . Line two large baking sheets with parchment paper and lightly coat with olive oil, about 1 Tablespoon.
- In a large bowl, add the 3 cups of Panko breadcrumbs, ½ teaspoon garlic powder, ½ teaspoon of dried basil, ½ teaspoon dried oregano, ½ teaspoon onion powder, 1½ teaspoon salt, and ¼ teaspoon black pepper. Using a spoon, mix well to combine.
- Spread the breadcrumb mixture onto a large plate or dish and set aside.
To Make The Turkey Nugget Mixture
- In a large mixing bowl, add the 2 lbs of ground turkey, 3 Tablespoons of ketchup, 2 eggs, 3 Tablespoons of breadcrumbs, ½ teaspoon garlic powder, ½ teaspoon of dried basil, ½ teaspoon dried oregano, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Mix gently by hand just until combined—do not overmix because it will make the nuggets tough.
- Shape the turkey mixture into about 1½-inch balls, then flatten each one slightly with your hands into nugget shapes.
- Then, press each nugget into the breadcrumb coating that is on the plate, flip to coat both sides, and roll the edges to cover completely.
- Put the coated nuggets on prepared baking sheets, putting them close together (they won't spread while they are baking).
- Bake for 10 minutes, then use tongs to flip each nugget.
- Bake for another 10 minutes, or until an internal thermometer reaches 165°F.
- When done, remove them from the oven and let them cool for 3-5 minutes before serving. I also love sprinkling on seasoning salt and serving them with you favorite dipping sauces!
Notes
-
- Chill Before Cooking: Once you’ve breaded and shaped your turkey nuggets, pop them in the fridge for 20–30 minutes before you bake them. This helps everything stick together and keeps the coating from falling off when you cook them.
-
- Air Fryer Cooking Method: Preheat it to 400°F for 5 minutes and then add the uncooked turkey nuggets and cook for about 7-10 minutes, flipping halfway. You get that perfect golden crunch with way less oil—and way less cleanup.
-
- Here's How You Freeze Them: If you're freezing, lay them out in a single layer on a sheet pan lined with parchment paper first (trust me, it’s worth it) and then put them in the freezer. Once they’re frozen solid, put them in a freezer bag. They won’t stick together and you can pull out exactly how many you need when you are ready to cook them. You can cook them straight from frozen—just add a couple of extra minutes.
-
- Storage & Reheating: If you have leftovers, put them in a container with a lid and put them in the fridge. They will last 2-3 days. To reheat, you can warm them up like this:
-
- Oven: 375°F for about 10–12 minutes until heated through.
-
- Air fryer: 350°F for 5–7 minutes.
-
- Microwave: Totally works in a pinch—just do 30-second bursts so they don’t dry out.
-
- Storage & Reheating: If you have leftovers, put them in a container with a lid and put them in the fridge. They will last 2-3 days. To reheat, you can warm them up like this:
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
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