20 Delicious Turkey Recipes Healthy and Nutritious

Feeling stuck in a turkey rut? You’re not alone! Whether you’re looking to shake up your weeknight dinners or searching for that perfect holiday centerpiece, our roundup of 20 Delicious Turkey Recipes Healthy and Nutritious is here to inspire. From quick skillet meals to slow-cooked comfort food, there’s something for every taste and occasion. Let’s dive into these mouthwatering options that promise to delight your palate and nourish your body!

Herb Roasted Turkey Breast

Just when you thought turkey breast couldn’t get any juicier, this herb-roasted version comes along to prove you wrong. Packed with flavor and ready in a flash, it’s your new weeknight hero.

Ingredients

• 1 (3-pound) bone-in, skin-on turkey breast
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup low-sodium chicken stock

Instructions

1. Preheat your oven to 375°F (190°C). Position the rack in the center.
2. Pat the turkey breast dry with paper towels to ensure crispy skin.
3. In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper to create a herb paste.
4. Rub the herb paste evenly under the skin and over the top of the turkey breast.
5. Place the turkey breast on a rack in a roasting pan, skin side up.
6. Pour chicken stock into the bottom of the pan to keep the meat moist during roasting.
7. Roast for 60-75 minutes, or until a meat thermometer reads 165°F (74°C) when inserted into the thickest part.
8. Let the turkey rest for 10 minutes before slicing to allow juices to redistribute.

Unbelievably tender with a golden, herb-crusted skin, this turkey breast is a showstopper. Serve it sliced over a bed of wild rice or alongside roasted root vegetables for a meal that’s as beautiful as it is delicious.

Turkey and Quinoa Stuffed Peppers

Dive into a protein-packed, flavor-loaded meal that’s as nutritious as it is Instagram-worthy. These Turkey and Quinoa Stuffed Peppers are your ticket to a hearty, healthy dinner that doesn’t skimp on taste.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground turkey, 93% lean
• 1 cup quinoa, rinsed and drained
• 2 cups chicken stock, low-sodium
• 1 tbsp olive oil, extra virgin
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1/2 cup Monterey Jack cheese, shredded
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F. Arrange prepared bell peppers in a baking dish; set aside.
2. In a medium saucepan, combine quinoa and chicken stock. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until liquid is absorbed. Remove from heat; let stand covered for 5 minutes. Fluff with a fork.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes. Tip: Don’t let the garlic brown to avoid bitterness.
4. Add ground turkey to the skillet. Cook, breaking apart with a spoon, until no longer pink, about 5 minutes. Stir in smoked paprika and cumin; cook for 1 minute more.
5. Combine cooked quinoa, turkey mixture, and cilantro in a large bowl. Season with salt and pepper to taste.
6. Spoon the filling into the bell peppers, packing lightly. Top each with Monterey Jack cheese.
7. Bake for 25-30 minutes, or until peppers are tender and cheese is bubbly and slightly golden. Tip: For extra crispiness, broil for the last 2 minutes.
8. Let rest for 5 minutes before serving. Tip: The filling will be piping hot, so caution is advised.

Unleash a burst of textures and flavors with every bite—tender peppers, fluffy quinoa, and savory turkey meld beautifully. Serve atop a bed of arugula for a peppery contrast or with a dollop of Greek yogurt for a creamy finish.

Slow Cooker Turkey Chili

Let’s dive into a bowl of comfort with this Slow Cooker Turkey Chili—packed with bold flavors and minimal effort.

Ingredients

• 1.5 lbs ground turkey, 93% lean
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp chipotle powder
• 1 cup low-sodium chicken stock
• 28 oz canned crushed tomatoes
• 15 oz canned black beans, drained and rinsed
• 15 oz canned kidney beans, drained and rinsed
• 1 tbsp apple cider vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
2. Transfer the cooked turkey to a slow cooker. In the same skillet, sauté onion, garlic, and red bell pepper until softened, about 4 minutes. Add to the slow cooker.
3. Stir in smoked paprika, ground cumin, and chipotle powder until the turkey and vegetables are evenly coated.
4. Pour in chicken stock and crushed tomatoes, stirring to combine. Add black beans and kidney beans, then mix well.
5. Cover and cook on low for 6 hours or high for 3 hours, until flavors meld together.
6. Before serving, stir in apple cider vinegar, sea salt, and black pepper. Adjust seasoning if necessary.

Velvety textures meet smoky, spicy notes in this chili. Serve topped with avocado slices or a dollop of Greek yogurt for a creamy contrast.

Turkey Spinach and Feta Meatballs

Whip up a batch of these juicy, flavor-packed meatballs that blend lean ground turkey with vibrant spinach and tangy feta for a meal that’s both nutritious and irresistible. Perfect for meal prep or a quick weeknight dinner, they’re a guaranteed crowd-pleaser.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, spinach, feta, panko, egg, garlic, oregano, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
3. Form the mixture into 1.5-inch balls, placing them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until the internal temperature reaches 165°F. Tip: Rotate the tray halfway through for even browning.
5. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute. Tip: For a golden crust, broil for the last 2 minutes.

Amazingly tender with a slight crisp from the broil, these meatballs boast a harmonious blend of savory turkey, earthy spinach, and creamy feta. Serve them over a bed of zucchini noodles or tucked into a warm pita with tzatziki for a Mediterranean twist.

Grilled Turkey Kabobs with Vegetables

Just when you thought turkey couldn’t get any juicier, these kabobs hit the grill. **Marinated** to perfection and **charred** for that smoky edge, they’re a game-changer for your BBQ lineup.

Ingredients

• 1.5 lbs free-range turkey breast, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, cumin, sea salt, and black pepper to create the marinade.
2. Add turkey cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F).
4. Thread marinated turkey, red bell pepper, yellow bell pepper, and red onion onto the soaked skewers, alternating ingredients.
5. Place kabobs on the grill. Cook for 10-12 minutes, turning every 3 minutes, until turkey reaches an internal temperature of 165°F and vegetables are slightly charred.
6. Remove from grill and let rest for 5 minutes before serving.

Absolutely bursting with smoky, tangy flavors, these kabobs offer a succulent bite with every skewer. Serve over a bed of quinoa or with a side of tzatziki for a refreshing contrast.

Turkey Avocado Wrap

Need a lunch that’s both effortless and epic? This Turkey Avocado Wrap packs creamy, crunchy, and savory in every bite—no cooking required.

Ingredients

• 1 large flour tortilla (10-inch)
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 4 oz sliced roasted turkey breast
• 1/2 ripe avocado, thinly sliced
• 1/4 cup shredded romaine lettuce
• 2 tbsp crumbled feta cheese
• 1 tbsp pickled jalapeños, drained

Instructions

1. Lay the flour tortilla flat on a clean surface. Spread mayonnaise and Dijon mustard evenly over the tortilla.
2. Layer the sliced roasted turkey breast on top of the spreads, covering the tortilla’s center.
3. Arrange the thinly sliced avocado over the turkey, followed by the shredded romaine lettuce.
4. Sprinkle crumbled feta cheese and pickled jalapeños evenly over the lettuce.
5. Fold the bottom edge of the tortilla up over the fillings, then fold in the sides tightly. Roll the wrap away from you, ensuring all fillings are enclosed.
6. Cut the wrap diagonally in half with a sharp knife for a clean presentation. Tip: For easier rolling, slightly warm the tortilla for 10 seconds in the microwave.
7. Serve immediately or wrap tightly in parchment paper for on-the-go. Tip: Add a toothpick to secure if the wrap feels loose.
8. For an extra crunch, serve with a side of kettle-cooked potato chips. Tip: Drizzle with hot sauce for a spicy kick.

The wrap boasts a creamy texture from the avocado and mayo, balanced by the crisp lettuce and tangy feta. Perfect for picnics, pair it with a chilled sparkling water for a refreshing meal.

Baked Turkey Zucchini Meatballs

Craving a twist on classic meatballs? These Baked Turkey Zucchini Meatballs **pack** flavor and moisture into every bite, thanks to a sneaky veggie addition.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 cup zucchini, finely grated and moisture squeezed out
• 1/2 cup panko breadcrumbs
• 1/4 cup Parmesan cheese, freshly grated
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp dried oregano
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, zucchini, panko, Parmesan, egg, garlic, parsley, salt, pepper, and oregano. **Mix** until just combined—overmixing can lead to tough meatballs.
3. **Shape** the mixture into 1.5-inch meatballs, placing them on the prepared baking sheet. Tip: Use a cookie scoop for uniform size.
4. Drizzle the meatballs with olive oil to promote browning.
5. **Bake** for 20-25 minutes, or until the internal temperature reaches 165°F and the exterior is golden brown. Tip: Rotate the tray halfway through for even cooking.
6. Let the meatballs rest for 5 minutes before serving to allow juices to redistribute.

Fluffy yet firm, these meatballs boast a herby aroma and a juicy interior. Serve them over spaghetti squash for a low-carb feast or skewer with cherry tomatoes for a fun appetizer.

Turkey and Sweet Potato Hash

Packed with protein and vibrant flavors, this Turkey and Sweet Potato Hash turns breakfast into a celebration. **Sizzle** your mornings awake with a dish that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced sweet potato (1/2-inch cubes)
• 1/2 cup diced yellow onion
• 1 cup shredded cooked turkey breast
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced sweet potato and yellow onion to the skillet. Cook, stirring occasionally, until the sweet potato is tender and onions are translucent, about 8 minutes.
3. Stir in shredded turkey breast, smoked paprika, sea salt, and black pepper. Cook for 2 minutes to warm the turkey and blend flavors.
4. Push the hash mixture to one side of the skillet. Pour lightly beaten eggs into the other side. Scramble the eggs until just set, about 2 minutes.
5. Fold the scrambled eggs into the hash mixture. Garnish with chopped fresh parsley before serving.

Unleash a symphony of textures with the creamy eggs, tender sweet potatoes, and juicy turkey. Serve it atop a toasted sourdough slice or alongside a crisp arugula salad for a meal that’s anything but ordinary.

Healthy Turkey Bolognese

Transform your pasta night with this Healthy Turkey Bolognese—lean, mean, and packed with flavor. Toss out the guilt and dive into a sauce that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 3 cloves garlic, minced
• 1 lb ground turkey (93% lean)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1 tbsp tomato paste
• 1/2 cup dry red wine
• 1 (28-oz) can crushed tomatoes
• 1/2 cup whole milk
• 1/4 cup finely chopped fresh basil
• 1/4 cup finely grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Increase heat to medium-high. Add ground turkey, salt, black pepper, and red pepper flakes. Cook, breaking up turkey with a spoon, until no longer pink, about 5 minutes.
5. Push turkey to one side of the skillet. Add tomato paste to the empty space and cook, stirring, until darkened slightly, about 1 minute.
6. Pour in red wine, scraping up any browned bits from the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes.
7. Stir in crushed tomatoes and milk. Bring to a simmer, then reduce heat to low. Cook, uncovered, stirring occasionally, until sauce is thickened, about 30 minutes.
8. Remove from heat. Stir in basil and Parmesan cheese.

Lusciously thick and rich, this bolognese clings to pasta like a dream. Serve it over whole wheat spaghetti for a fiber boost, or layer it in a lasagna for a twist on the classic.

Turkey Lentil Soup

Hearty, wholesome, and packed with protein, this Turkey Lentil Soup is your go-to for a quick, nutritious meal. Bold flavors and simple steps make it a weeknight winner.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb ground turkey, 93% lean
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, 5-6 minutes.
5. Tip: For deeper flavor, let the turkey brown slightly before stirring.
6. Mix in rinsed lentils, chicken broth, cumin, smoked paprika, salt, and pepper.
7. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes, or until lentils are tender.
8. Tip: Stir occasionally to prevent sticking and ensure even cooking.
9. Remove from heat and stir in lemon juice and chopped parsley.
10. Tip: Adjust seasoning with additional salt and pepper if needed, but remember the broth reduces as it cooks.

Kick back with a bowl of this rich, slightly smoky soup—its velvety texture and bright lemon finish are irresistible. Serve with a crusty whole-grain bread for dipping, or top with a dollop of Greek yogurt for extra creaminess.

Turkey and Brown Rice Casserole

Elevate your weeknight dinner with this hearty Turkey and Brown Rice Casserole—packed with protein, fiber, and flavor that’ll have everyone asking for seconds.

Ingredients

• 1.5 cups uncooked brown rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1.5 cups shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Add onion and garlic to the skillet; sauté until translucent, about 3 minutes. Stir in smoked paprika, thyme, and red pepper flakes; cook for 1 minute until fragrant.
4. Mix in rinsed brown rice, chicken broth, and milk. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
5. Transfer the mixture to the prepared baking dish. Sprinkle evenly with cheddar cheese.
6. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the cheese layer.
7. Bake for 20 minutes, or until the top is golden and crispy.
8. Let stand for 5 minutes before serving. Garnish with fresh parsley.

Zesty and satisfying, this casserole boasts a creamy interior with a crunchy, cheesy top. Serve it alongside a crisp green salad or roasted vegetables for a balanced meal that’s anything but boring.

Turkey Vegetable Stir Fry

Unleash a whirlwind of flavor with this Turkey Vegetable Stir Fry—quick, vibrant, and packed with protein. Perfect for those nights when you need dinner on the table, stat.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 2 tbsp clarified butter
• 1 cup julienned bell peppers, assorted colors
• 1 cup snap peas, trimmed
• 1/2 cup thinly sliced red onion
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce, low-sodium
• 1 tbsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped scallions, for garnish

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, approximately 5 minutes.
3. Stir in bell peppers, snap peas, and red onion. Sauté until vegetables are crisp-tender, about 3 minutes.
4. Add garlic and ginger, stirring constantly to avoid burning, for 30 seconds.
5. Pour in soy sauce and sesame oil, tossing to coat evenly. Sprinkle with red pepper flakes.
6. Continue cooking for another 2 minutes, allowing flavors to meld.
7. Remove from heat and garnish with scallions.

Lightning-fast yet luxuriously textured, this stir fry delivers a harmonious crunch with every bite. Serve it over a bed of steamed jasmine rice or wrap it in butter lettuce leaves for a low-carb twist.

Turkey and Black Bean Enchiladas

Make your weeknight dinners unforgettable with these Turkey and Black Bean Enchiladas. Packed with flavor, they’re a game-changer for anyone looking to spice up their meal routine.

Ingredients

• 1 lb ground turkey, preferably free-range
• 1 cup black beans, cooked and drained
• 2 cups enchilada sauce, divided
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 cup cilantro, finely chopped
• 1 tbsp cumin, ground
• 1 tsp smoked paprika
• 8 corn tortillas
• 1 tbsp olive oil, extra virgin
• 1/2 cup red onion, diced
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced red onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add ground turkey to the skillet, breaking it apart with a spatula. Cook until no pink remains, approximately 5 minutes.
4. Stir in black beans, cumin, smoked paprika, sea salt, and black pepper. Cook for an additional 2 minutes to blend flavors.
5. Remove skillet from heat. Mix in 1/2 cup enchilada sauce and half of the chopped cilantro.
6. Warm corn tortillas in a dry skillet for 30 seconds on each side to make them pliable.
7. Fill each tortilla with the turkey mixture, roll tightly, and place seam-side down in the prepared baking dish.
8. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with Monterey Jack cheese.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with remaining cilantro before serving.

Perfectly balanced, these enchiladas offer a smoky depth from the paprika, with a fresh kick from the cilantro. Serve them with a side of avocado crema for an extra layer of richness.

Roasted Turkey with Root Vegetables

Just when you thought turkey couldn’t get any better, this roasted masterpiece with root vegetables steals the show. Bold flavors and crispy skin make it a must-try.

Ingredients

• 1 whole pasture-raised turkey (12-14 lbs), patted dry
• 3 tbsp clarified butter, melted
• 2 cups root vegetables (carrots, parsnips, and turnips), peeled and chopped into 1-inch pieces
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 325°F. Ensure the turkey is at room temperature for even cooking.
2. Rub the turkey all over with the melted clarified butter, ensuring every nook is covered for that golden crisp.
3. Season the turkey inside and out with sea salt, black pepper, thyme, and rosemary.
4. Arrange the chopped root vegetables around the turkey in a roasting pan, creating a flavorful bed.
5. Roast in the preheated oven for about 3 hours, or until the internal temperature reaches 165°F at the thickest part of the thigh.
6. Let the turkey rest for 20 minutes before carving to allow the juices to redistribute.

The skin crackles with each bite, revealing juicy, herb-infused meat. Serve atop a mound of the caramelized root vegetables for a plate that’s as vibrant as it is delicious.

Turkey and Kale Salad with Lemon Vinaigrette

Crunch into freshness with this Turkey and Kale Salad, a vibrant mix that’s as nutritious as it is delicious. Tossed in a zesty Lemon Vinaigrette, it’s the ultimate meal to refresh your palate and energize your day.

Ingredients

• 2 cups kale, stems removed and leaves thinly sliced
• 1 cup cooked turkey breast, shredded
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts

Instructions

1. In a large mixing bowl, combine the kale and shredded turkey breast.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, sea salt, and black pepper until emulsified.
3. Pour the vinaigrette over the kale and turkey, using your hands to massage the dressing into the kale for 1 minute to soften the leaves.
4. Add the shaved Parmesan cheese and toasted pine nuts to the salad, tossing gently to combine.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Zesty and fresh, this salad offers a perfect balance of textures—from the crisp kale to the tender turkey and crunchy pine nuts. Serve it in a hollowed-out lemon for an Instagram-worthy presentation that’s as fun as it is flavorful.

Turkey and Butternut Squash Soup

Alright, let’s dive into this cozy, flavor-packed bowl that’s perfect for chilly nights. **Turkey and Butternut Squash Soup** is your next go-to for a hearty, healthy meal that’s as easy as it is delicious.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb ground turkey, preferably pasture-raised
• 3 cups peeled and cubed butternut squash
• 4 cups low-sodium chicken stock
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/2 cup full-fat coconut milk

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, about 6 minutes.
5. Tip: For deeper flavor, let the turkey brown slightly before stirring.
6. Add butternut squash, chicken stock, thyme, cinnamon, and nutmeg. Bring to a boil.
7. Reduce heat to low, cover, and simmer until squash is tender, about 20 minutes.
8. Tip: Check squash with a fork; it should pierce easily when done.
9. Season with salt and pepper, then stir in coconut milk until fully incorporated.
10. Tip: For a creamier texture, blend half the soup before adding coconut milk.
11. Serve hot, garnished with a drizzle of coconut milk and a sprinkle of thyme.

Every spoonful of this soup is a blend of creamy, savory, and subtly sweet flavors, with the squash adding a velvety texture. Try serving it with a side of crusty bread for dipping, or top with roasted pumpkin seeds for an extra crunch.

Turkey and Spinach Lasagna Rolls

Just when you thought lasagna couldn’t get any better, these Turkey and Spinach Lasagna Rolls roll in. Packed with flavor and easy to customize, they’re your next weeknight hero.

Ingredients

• 8 lasagna noodles, cooked al dente
• 1 lb ground turkey, 93% lean
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 10 oz frozen spinach, thawed and squeezed dry
• 15 oz ricotta cheese, whole milk
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 24 oz marinara sauce, divided
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a skillet over medium heat, warm olive oil. Add garlic, sauté for 30 seconds until fragrant.
3. Add ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Ensure the turkey is finely crumbled for even distribution.
4. Stir in spinach, cook for 2 minutes. Remove from heat, let cool slightly.
5. In a bowl, combine ricotta, egg, Parmesan, salt, and pepper. Fold in the turkey mixture.
6. Spread 1 cup marinara in the prepared dish. Lay out lasagna noodles on a clean surface.
7. Divide the turkey-ricotta mixture among noodles, spreading evenly. Roll up each noodle tightly.
8. Place rolls seam-side down in the dish. Top with remaining marinara and mozzarella. Tip: For a golden top, broil for the last 2 minutes of baking.
9. Cover with foil, bake for 25 minutes. Uncover, bake for 10 more minutes until bubbly. Tip: Let stand for 5 minutes before serving for easier handling.

These rolls offer a creamy interior with a slightly crispy top. Serve atop a pool of extra marinara for dipping, or alongside a crisp green salad for contrast.

Turkey and Mushroom Stroganoff

Just when you thought comfort food couldn’t get any cozier, this Turkey and Mushroom Stroganoff swoops in. Creamy, dreamy, and packed with umami, it’s a weeknight hero dressed in weekend luxury.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 cups cremini mushrooms, thinly sliced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1 cup beef stock, low-sodium
• 1/2 cup sour cream, full-fat
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 oz wide egg noodles
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large skillet over medium-high heat, melt clarified butter. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
2. Add diced onion and sliced mushrooms to the skillet. Sauté until onions are translucent and mushrooms have released their moisture, about 6 minutes.
3. Stir in minced garlic, smoked paprika, sea salt, and black pepper. Cook for 1 minute until fragrant.
4. Sprinkle flour over the mixture, stirring constantly to coat. Cook for 2 minutes to remove the raw flour taste.
5. Gradually pour in beef stock, scraping the bottom of the skillet to deglaze. Bring to a simmer and cook until slightly thickened, about 3 minutes.
6. Reduce heat to low. Stir in sour cream and Dijon mustard until fully incorporated. Simmer gently for 2 minutes to meld flavors.
7. Meanwhile, cook egg noodles according to package instructions until al dente. Drain and set aside.
8. Combine cooked noodles with the stroganoff sauce, tossing gently to coat. Garnish with chopped parsley before serving.

Velvety sauce clings to each noodle, with tender turkey and earthy mushrooms in every bite. Serve over a bed of wilted spinach for a pop of color and nutrition.

Turkey and Asparagus Stir Fry

Skip the takeout—this Turkey and Asparagus Stir Fry is your new weeknight hero. Savory, quick, and packed with crunch, it’s a flavor bomb ready in 15.

Ingredients

• 1 lb free-range turkey breast, thinly sliced against the grain
• 2 cups fresh asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp cold-pressed sesame oil
• 2 cloves garlic, microplaned
• 1 tbsp fresh ginger, finely grated
• 1/4 cup tamari (gluten-free soy sauce)
• 1 tbsp raw honey
• 1 tsp crushed red pepper flakes
• 1/2 cup roasted cashews, unsalted
• 1 tbsp clarified butter
• 1/2 cup scallions, thinly sliced on a bias

Instructions

1. Heat a large wok over high heat until smoking, about 2 minutes. Add cold-pressed sesame oil.
2. Swirl clarified butter into the wok, then add microplaned garlic and grated ginger. Stir constantly for 15 seconds until fragrant.
3. Add thinly sliced turkey breast in a single layer. Sear undisturbed for 1 minute, then stir-fry for 2 minutes until opaque.
4. Toss in asparagus pieces. Stir-fry for 3 minutes until bright green and crisp-tender.
5. Pour in tamari and raw honey. Add crushed red pepper flakes. Toss to coat evenly, cooking for 1 minute.
6. Fold in roasted cashews and scallions. Remove from heat immediately.
7. Serve over steamed jasmine rice or cauliflower rice for a low-carb option. Garnish with extra scallions and a drizzle of sesame oil.

Amazingly tender turkey meets snappy asparagus in this umami-rich stir fry. The cashews add a buttery crunch, while the scallions bring a fresh, sharp finish. Try wrapping it in butter lettuce cups for a fun, hands-on meal.

Turkey and Cauliflower Rice Bowl

Skip the takeout and swap in this Turkey and Cauliflower Rice Bowl for a meal that’s as nutritious as it is delicious. Seasoned to perfection and packed with protein, it’s a weeknight winner.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 cups cauliflower rice, fresh
• 1 tbsp avocado oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup cilantro, finely chopped
• 1 lime, juiced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1 avocado, sliced
• Sea salt, to precise taste

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, 5-6 minutes.
3. Stir in minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
4. Push turkey to one side of the skillet. Add cauliflower rice to the other side. Sauté for 3-4 minutes until tender.
5. Combine turkey and cauliflower rice. Mix in cilantro and lime juice. Season with sea salt.
6. Divide the mixture between bowls. Top with cherry tomatoes, red onion, and avocado slices.

Absolutely bursting with flavors, this bowl offers a satisfying crunch from the fresh veggies against the tender turkey. Try drizzling with a spicy mayo for an extra kick.

Conclusion

Absolutely, this roundup of 20 Delicious Turkey Recipes offers a treasure trove of healthy and nutritious options for every home cook. From quick weeknight dinners to festive feasts, there’s something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos