BHA & BHT Free Apple & Sage Turkey Skillet

Total time40 min

Prep time15 min

Cook time25 min

4.5

(16)

BHA & BHT Free Apple & Sage Turkey Skillet

Ground turkey gets a serious upgrade here, paired with sweet apple slices, fragrant sage, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon that makes the whole kitchen smell incredible. The bone broth and apple cider vinegar create a light, glossy pan sauce that ties everything together without any processed shortcuts. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged broths, seasoning blends, and even some cooking oils — none of which are a concern with this from-scratch approach. Coconut oil handles the searing duties cleanly, and every other ingredient on the list is whole and straightforward. The technique is simple: brown the turkey, soften the onion and garlic, let the apples go golden and tender, then bring it all back together in that savory-sweet sauce. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley at the end adds a bright finish that makes it look as good as it tastes.

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Ingredients

4 servings

1 ½ lb ground turkey
2 tbsp coconut oil, divided
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
2 tbsp fresh sage leaves, thinly sliced
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp ceylon cinnamon
¾ cup bone broth
1 tbsp apple cider vinegar
1 tsp honey
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into large crumbles with a wooden spoon, until no pink remains and an instant-read thermometer inserted into the thickest portion reads 165°F (74°C), about 7–9 minutes. Transfer the cooked turkey to a plate and set aside.
2
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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