About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 1 tbsp of the rendered fat in the skillet. Discard any excess fat.
If the skillet looks dry, add the avocado oil. Add the ground turkey to the skillet over medium-high heat, breaking it into small crumbles with a spatula. Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook, stirring and breaking up any large pieces, until the turkey is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 8–10 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
