If using 24 oz. turkey, follow same instructions as 12 oz. ground turkey, cooking with 1/4 tsp. salt and working in batches if necessary.
If using ground beef or ground pork, follow same instructions as ground turkey in Step 2, breaking up meat until no pink remains and beef or pork reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
If cooking without a protein, skip Step 2 and adding turkey in Step 4.