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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.

Preheat the oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet or 3-quart braiser over medium-high heat until shimmering.
Add the ground turkey and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a plate and set aside.
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