Homemade Turkey Nuggets Recipe

Person dipping a turkey nuggets into ketchup.

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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.

Prep Time20

Cook Time20

Total Time40

Course: dinner

Cuisine: American

Servings: muggets

Calories: 78kcal

Author: Amanda Mason

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.

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