Best Turkey In A Bowl Recipes

Ground Turkey Rice Bowls image

Provided by Dawn | Girl Heart Food

Time 27m

Number Of Ingredients 15

2 cups cooked rice (to yield this amount, you'll need approximately 2/3 cup of uncooked rice depending on the variety)
1 tablespoon olive oil
1/2 pound ground turkey
3 cloves garlic (minced)
1.5 tablespoons low sodium soy sauce
1 tablespoon ginger paste (or minced fresh ginger)
1 tablespoon chili paste
1 teaspoon sesame oil
1 teaspoon fish sauce
Sesame seeds
Chopped peanuts
Chili oil
Hot sauce
Sliced green onion
Sliced chili pepper

Steps:

Cook rice according to package instructions.
Meanwhile, to cook turkey, heat olive oil in a 10-inch or 12-inch cast-iron skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces and stirring occasionally, until it's fully cooked through, about 8 to 10 minutes.
To cooked turkey, stir in garlic, soy sauce, ginger, chili paste, sesame oil and fish sauce. Cook for 1 to 2 minutes.
Divide the rice between two bowls, then top with the turkey mixture and garnish (if desired) to taste. Serve and enjoy!Note: To make things even more substantial, top with a fried egg and/or your favourite veggies.

Weekday Meal-Prep Turkey Taco Bowls Recipe by Tasty image

Provided by Scott Loitsch

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 lb ground turkey
1 tablespoon taco seasoning, 1 packet
28 oz diced tomato, 1 can, drained
2 cups rice, cooked
1 can black beans, drained, rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
cheddar cheese
fresh cilantro, for garnish

Steps:

Heat oil in a large skillet over medium-high heat.
Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
Season with taco seasoning, stir, cooking until meat has browned and cooked through.
Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 85 grams, Fat 16 grams, Fiber 15 grams, Protein 35 grams, Sugar 19 grams

Turkey Taco Bowls image

Provided by Catherine McCord

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive, canola or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 pound lean ground turkey
1 red bell pepper, seeded and diced
2 tablespoons taco seasoning
1 teaspoon kosher salt
1/4 cup chopped cilantro
1 lime, juiced
1 small head butter or iceberg lettuce, chopped
One 16-ounce can black beans, drained and rinsed
2 small tomatoes, diced
1 cup shredded Mexican blend cheese
One 12-ounce bag corn tortilla chips
Sour cream, salsa, guacamole and your favorite hot sauce, for serving, optional

Steps:

Heat a large skillet over medium-high heat. Add the oil and cook the onions and garlic, stirring, for 3 minutes. Add the ground turkey and cook, breaking it up into pieces with a wooden spoon, for 3 minutes.
Add the bell pepper, taco seasoning and salt and cook, stirring, until the turkey is cooked through, 2 to 3 minutes. Stir in the cilantro and lime juice and set aside.
To serve, divide the lettuce among individual bowls, then top each with the turkey mixture, black beans, cheese, tomatoes and chips. Top the taco bowls with sour cream, salsa, guacamole and hot sauce. Alternatively, place all of the toppings in separate bowls for a fun DIY meal!

TURKEY IN a BOWL image

Provided by Gagoo

Time 45m

Yield 25 serving(s)

Number Of Ingredients 11

1 bulb of garlic
1 tablespoon olive oil
18 lbs whole turkey
3 tablespoons butter, softened
2 lemons, Zested
1 tablespoon thyme, minced (or 2 1/2 teaspoons dried)
1 tablespoon sage, minced (or 2 1/2 teaspoons dried)
2 teaspoons paprika
2 tablespoons kosher salt
2 tablespoons cornstarch
2 tablespoons water

Steps:

Heat an oven to 400°F.
Place the garlic bulb on a cutting board and slice off the very top to expose the garlic.
Drizzle with olive oil.
Wrap the bulb in foil and place in the oven for 30 minutes.
Remove the garlic from the oven and squeeze out the soft garlic cloves into a bowl.
Add the softened butter, herbs and spices.
Stir to combine.
Rub the turkey with the butter mixture under the skin and over it.
If your turkey is extra large you may need to double the butter.
Place the turkey breast side down in a 20 QT stainless steel bowl.
Cover tightly with foil and bake for 1 hour a pound at 250 degrees, up to 15 hours.
Carefully remove from the oven and remove the liquid to a gravy fat separator.
Pour the drippings into a pan over medium high heat.
Mix the cornstarch and water in a small bowl.
Once the drippings are simmering, whisk in the cornstarch mixture until smooth and thick. If you don't need all of the slurry don't use it, or make more if you ended up with a lot of drippings.
Remove the turkey from the bowl to a platter, no need to cut as it's all shredded.
Enjoy!