Sweet apple slices, savory ground turkey, and a fragrant hit of fresh sage come together in one pan for a weeknight dinner that feels genuinely special. The warm spice blend here leans on turmeric, ginger, and Ceylon cinnamon to build depth and complexity — no nutmeg anywhere in sight, which matters more than you might think since that spice sneaks into a surprising number of skillet sauces and seasoning blends. Honeycrisp or Fuji apples are the move for this recipe because they hold their shape as they soften and turn golden at the edges, adding a natural sweetness that plays beautifully against the savory bone broth pan sauce. A splash of apple cider vinegar and a touch of honey balance everything out, giving the sauce just enough brightness to keep it from feeling heavy. The whole thing comes together in a single 12-inch skillet, so cleanup is minimal and the flavors have every opportunity to build on each other as you go. Finish with a scatter of fresh parsley if you have it — it adds a pop of color and a clean herbal note that ties the whole dish together.
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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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