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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.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
Add the ground turkey and cook, breaking it into small crumbles with a spatula, until no pink remains and an instant-read thermometer inserted into the thickest cluster reads 165°F (74°C), about 5–6 minutes.
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