Sweet, savory, and warmly spiced, this one-pan dinner brings together ground turkey, tender apple slices, and fragrant fresh sage in a way that feels both comforting and a little unexpected. The apples soften just enough to turn golden at the edges while still holding their shape, and the bone broth pan sauce — brightened with apple cider vinegar and a touch of honey — pulls everything together into something genuinely craveable. Lupin flour and lupin-based fillers have quietly crept into a surprising number of packaged seasonings and processed meats, so building a dish entirely from whole, recognizable ingredients like these is a smart way to sidestep that concern entirely. Coconut oil handles the sautéing, and the warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the dish real depth without relying on any blended spice mixes that might carry hidden additives. Everything comes together in a single 12-inch skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley at the end adds a pop of color that makes it look far more impressive than the effort involved.
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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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