Abstract Ground turkey was prepared from fresh turkeys and from turkeys that had been in frozen storage for six or ten months. The ground turkey was prepared commercially, packed in two types of plastic tubes that differed in oxygen permeability, and held at −12 to −29° C. for two, four, and eight months. None of these variables affected the peroxide value, color or odor of the products when tested immediately after storage. The flavor and the total aerobic bacterial count varied slightly but not in a consistent pattern that could be related to the variables. Samples of products after frozen storage were reground and held refrigerated for three days under simulated market condition. One lot that had been prepared from frozen turkeys supported more microbial growth under these conditions than did its counterpart that had been made from fresh turkeys. In general, the stability of the ground turkey under simulated market conditions was not significantly affected by the imposed experimental variables. This study supports the view that turkey can be held in coarse-ground form at freezer temperatures for at least 6 months as a means of supply control. However, it is implicit in these conclusions that the turkeys, whether fresh or frozen, must be processed and stored using good manufacturing practices.