Healthy Ground Turkey Recipe + Variations

1. Sweat the veggies. Heat a large skillet over medium heat. Add olive oil, then onion and bell pepper. Cook 4 to 5 minutes, stirring, until softened.
2. Add garlic, then turkey. Stir in garlic for 30 seconds. Add ground turkey and break it up. Let it sit undisturbed for 2 minutes so it can actually brown.
3. Build browned edges. Stir and continue cooking 5 to 8 minutes, letting turkey contact the pan between stirs, until it is no longer pink in the larger pieces and you have some golden bits. You want crusty edges, not gray crumbs.
4. Toast the flavor. Push turkey to the sides. Add tomato paste to the center and cook 1 minute, stirring, until it darkens slightly. Stir in paprika, cumin, oregano, salt, pepper, and red pepper flakes if using.
5. Make it saucy. Pour in broth and soy sauce. Scrape up any browned bits. Simmer 3 to 5 minutes until glossy and thick enough to cling.
6. Finish bright. Turn off heat and stir in vinegar or lime juice. Taste and adjust salt.
7. Serve. Spoon into bowls with rice or cauliflower rice, tuck into lettuce cups, toss with pasta, or pile onto a baked sweet potato. Finish with cilantro or scallions if you want it extra lively.

10 easy variations

How to use these: Unless a variation says swap, you are adding these ingredients to the base recipe. If it says swap, replace the base spices with the ones listed.

• Taco bowl: Add 1 tsp chili powder (in addition to the base spices). Top with salsa, Greek yogurt, shredded lettuce.
• Mediterranean: Swap the paprika, cumin, and oregano for 2 tsp Italian seasoning. Finish with lemon. Serve with cucumber, tomato, and feta.
• Asian-inspired lettuce wraps: Add 1 tsp grated ginger (in addition to the base spices) and a splash more soy sauce. Top with sesame seeds and shredded carrots.
• Turkey chili shortcut: Add 1 can diced tomatoes and 1 can beans (drained and rinsed) with the broth in Step 5. Simmer 10 minutes, or simmer longer if you want it thicker.
• Healthy sloppy joes: Add 2 tbsp ketchup (in addition to the base spices) and a pinch of brown sugar. Serve on whole grain buns with pickles.
• Protein pasta: Toss with cooked whole wheat pasta and a handful of spinach until wilted. Add a squeeze of lemon if it needs a lift.
• Egg roll in a bowl: Add 3 to 4 cups shredded cabbage in Step 5 and simmer 3 to 5 minutes until just tender. Finish with toasted sesame oil if you have it.
• Stuffed peppers: Heat oven to 375°F. Halve and seed 4 bell peppers. For softer peppers, bake cut-side down 10 minutes first. Mix turkey with 1 cup cooked quinoa or rice, stuff peppers, top with a little cheese if you want, then bake 25 to 35 minutes until peppers are tender.
• Breakfast hash: Toss with roasted diced potatoes and onions, then top with a fried egg. Hot sauce highly encouraged.
• Meal-prep bowls: Add roasted broccoli or zucchini and a drizzle of tahini or hot sauce. Pack herbs and citrus separately so it still tastes fresh on day three.