Ground turkey gets a serious upgrade here — sweet apple slices, earthy sage, and a warm blend of turmeric, ginger, and Ceylon cinnamon turn a simple skillet into something that smells absolutely incredible while it cooks. The apples soften just enough to melt into the pan sauce without losing their shape, and a splash of apple cider vinegar with a touch of honey keeps everything bright and balanced. Bone broth pulls it all together into a glossy, savory coating that clings to every crumble of turkey. For anyone navigating a celery-free lifestyle, this kind of cozy, flavor-forward dish can be hard to find ready-made — so many spice blends and broths sneak it in — but every ingredient here is straightforward and easy to verify. Coconut oil handles the sautéing beautifully, and the whole thing comes together in one pan, which means less cleanup and more time at the table. Scatter some fresh parsley over the top before serving and it looks as good as it tastes. This is the kind of weeknight dinner that earns a permanent spot in the rotation.
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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.
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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