Ground Turkey Skillet

Tanya Eisenwasser

Print Recipe

Ground turkey cooked with thyme.

Prep 5 min

Cook 10 min

Serves 4

Gluten-freeDairy-free

Ingredients

• 1 pound fresh ground turkey
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the ground turkey, breaking it into small pieces with a spatula.
3. Season with thyme, salt, and pepper if using.
4. Cook for 8-10 minutes, stirring occasionally, until the turkey is cooked through (165°F / 74°C) and lightly browned.
5. Serve immediately.

Tips & Substitutions

• Use fresh ground turkey. Ground meat has more surface area exposed to air, so freshness is especially important. Buy same-day when possible.
• Leave some larger pieces for better texture. Do not break the turkey up too small. Larger crumbles brown better and have a more satisfying bite.
• Swap turkey for ground chicken. It cooks the same way with the same timing and seasoning. Use whichever is freshest at the store.
• Try different fresh herbs. Rosemary, oregano, or sage all work in place of thyme. Stick with fresh herbs rather than dried blends.
• Serve over rice, in lettuce wraps, or alongside roasted vegetables. This is a versatile base protein that works with many low histamine sides.

Why This Works

Fresh ground turkey. Turkey is naturally low in histamine when purchased and cooked fresh. It is often well tolerated on a low histamine diet, though individual tolerance varies, especially with ground meat and leftovers.

Fresh thyme. Fresh herbs are generally well tolerated and add flavor without relying on pre-made spice mixes that may contain additives. Freshness applies to herbs just as much as it does to meat.

Olive oil. A stable cooking fat with no histamine concerns. It helps the turkey brown properly at medium-high heat.

Minimal seasoning. Keeping the ingredient list short reduces the chance of triggering a reaction. Salt, pepper, and one herb is all you need for good flavor.

Storage

Best eaten immediately after cooking. If you need to store leftovers, refrigerate and eat within 24 hours. Ground poultry, like all proteins, accumulates histamine the longer it sits. Reheating does not reduce histamine that has already formed.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.