Kitchen notes · a little help before you start
Seasoned Ground Turkey
A pan of well-seasoned turkey is a useful thing to have ready for dinner. Onion and a few familiar spices give the crumbles a savory flavor that's easy to enjoy. Make room for it in your plans while it's warm, or save portions for another day.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Original yield
- Serves 8
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Turkey
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Family suitability
- Meal prep
A few quick notes
1. Mix the dry seasoning first
Stir the seasoning ingredients together before cooking so the blend is ready once the turkey is drained.
2. Break up the turkey
Stir regularly and separate the meat with a spatula or spoon as it cooks with the diced onion.
3. Drain before seasoning
Pour off excess fat or liquid, return the meat to the skillet and lower the heat before adding spices.
Get to know the ingredients
Finely diced onion
Finely dice the large onion before adding it to the skillet with the raw ground turkey.
Ground turkey
Cook the turkey until no longer pink before draining it and stirring the seasoning blend through.
Garlic powder
Use the garlic powder in the dry blend with the paprika, herbs and remaining seasonings before cooking.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Seasoned Ground Turkey
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Coat every crumble
Stir the seasoning through on low heat until all the meat is evenly coated, then remove from the heat.
A little more help as you go
Portion for the fridge
Divide it into meal-size portions in airtight containers and refrigerate for three to four days.
Freeze after cooling
Cool the cooked turkey completely before dividing into freezer-safe portions for the listed three-to-four-month storage window.
A few questions you might have
Can I use a different ground meat?
You can use any ground meat, including ground beef or ground chicken instead of turkey.
How do I warm leftovers?
Thaw frozen portions overnight in the fridge, then warm in a skillet with a splash of broth if needed.
Do I add oil before the turkey?
The directions start turkey and onion directly in the heated skillet; no added oil is included in this recipe.
Does the seasoning cook over high heat?
Lower the heat to low after draining, then stir in the seasoning until the turkey is evenly coated.
Should I discard the liquid before stirring in spices?
Yes, drain excess fat or liquid first, then return the turkey to the skillet for seasoning.
Any more cooking tips?
Substitutions: This recipe can be made using any ground meat of your choice! Try it with ground beef or ground chicken instead. How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store: in the refrigerator for 3-4 days in the freezer for 3-4 months How to Freeze: Follow the recipe as instructed, then let it cool completely. Divide it out into meal-sized portions, place into freezer-safe containers, then store in the freezer for 3-4 months. When you’re ready to serve, simply thaw overnight in the fridge, then use as desired. How to Reheat: To reheat leftovers, let them thaw overnight in the fridge if frozen, then warm in a skillet on the stove with a splash of broth to moisten if needed. How to Scale: This recipe can be doubled, tripled, or even halved to make just the right amount for you.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.