Black Pepper Free Apple & Sage Turkey Skillet

Total time40 min

Prep time15 min

Cook time25 min

Black Pepper Free Apple & Sage Turkey Skillet

Sweet, savory, and warmly spiced, this one-pan skillet is the kind of weeknight dinner that feels far more special than the effort involved. Thinly sliced Honeycrisp or Fuji apples melt into the pan alongside fresh sage and thyme, creating a fragrant base that pairs beautifully with the ground turkey. A splash of apple cider vinegar and a drizzle of honey balance the bone broth pan sauce into something genuinely craveable. For anyone navigating a black pepper sensitivity, this recipe is a breath of fresh air — literally every bit of warmth and depth comes from turmeric, ground ginger, and Ceylon cinnamon instead. There's no need to swap or substitute anything; the spice blend is built from the ground up to deliver complexity without a single peppercorn in sight. Ceylon cinnamon in particular adds a delicate, floral heat that plays off the apple slices in the most satisfying way. Everything comes together in a single 12-inch skillet, which means minimal cleanup and maximum flavor from all those caramelized bits lifted off the bottom with the broth. Scatter some fresh parsley over the top before serving and you've got a dish that looks as good as it tastes.

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Ingredients

4 servings

1 ½ lb ground turkey
2 tbsp coconut oil, divided
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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