Chicken Free Apple & Sage Turkey Skillet

Total time40 min

Prep time15 min

Cook time25 min

4.5

(16)

Chicken Free Apple & Sage Turkey Skillet

This skillet is the kind of weeknight dinner that feels far more special than the effort it takes — savory ground turkey, sweet-tart apple slices, and a fragrant blend of sage, thyme, turmeric, and Ceylon cinnamon all coming together in one pan. The combination of warm spices and fresh herbs gives the dish a cozy, almost autumnal depth that makes it feel like something you'd order at a nice restaurant. Coconut oil keeps things rich without any dairy, and the bone broth, apple cider vinegar, and honey reduce into a glossy pan sauce that ties every bite together beautifully. Ground turkey can sometimes feel bland or dry, but cooking it first and then returning it to the reduced sauce means it soaks up all that flavor before it ever hits the table. For anyone avoiding poultry from a specific bird, turkey is a natural and satisfying swap that works seamlessly in skillet recipes like this one. Everything cooks in a single 12-inch pan, so cleanup is minimal and the whole process moves quickly from stovetop to table.

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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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