Flattening the bird helps everything cook evenly, so the breast stays tender and the dark meat finishes perfectly. It’s easier to roast, easier to carve, and way more forgiving than the traditional whole-bird method.

Once you try it, you’ll never go back. It turns an intimidating project into a confident, no-big-deal kind of dinner.

What is Spatchcocking?

Spatchcock is such a weird word. Basically it's cutting the backbone out of a chicken (or turkey or any other bird you'd eat).

If you cut the backbone out it allows the bird to lay flat. Flat birds cook quicker and more evenly.

Ever grilled a whole chicken? If so, then spatchcocking is your best friend.

Recommended Tools For Spatchcocking

First, you need a REALLY good pair of kitchen shears. Or a really sharp kitchen knife.

I have a pair of Cutco shears. You know, the ones that cut through pennies. And I still have to use both hands to break through the bones.

Maybe get some earplugs, too? Like i mentioned earlier, this isn't a pleasant task for those who don't like raw meat.

I'm really selling this, aren't I?

How to Spatchcock a Chicken

1. Remove the packaging and organ pouch from a whole chicken. I like to save the organ pouch to throw into my bone broth pot. If you’re not into organ meats, feel free to discard it. Lay the chicken breast-side down on a cutting board.
2. Using a pair of very sturdy, sharp kitchen shears or a sharp knife, begin cutting slightly to the right of the backbone. Cut all the way up to the neck. If you’re cutting too close to the backbone it’ll be more difficult.
3. Repeat on the other side of the backbone, cutting all the way up to the neck. Remove the backbone and discard it or save it for broth-making later!
4. Open up the carcass and trim any excess fatty pieces, if you prefer.
5. Flip the chicken over and using the palm of your hand on the breast bone, press firmly until you hear the cracking sound of the bone splitting. (Gross, I know. This flattens out the chicken which is the whole point of this method.)
6. At this point your chicken is ready for prep! You can wrap it and tuck it away in the fridge for a couple of days or throw a marinade/spice rub on it or toss it on your smoker.

Here's a helpful video that shows you how quick and (relatively) easy it is!

How Long to Cook a Spatchcock Chicken

You can cook a spatchcocked chicken in all the ways you can cook a regular whole chicken. Here are some cook times for you. Times will vary a bit depending on the weight of your chicken, so be sure to use a meat thermometer and bring it up to 160F.

Oven: 400-425F for 40-55 min

Grill: Indirect heat for 30-35 min, and then direct heat for about 5 minutes at the end to crisp it up.

Smoker: I prefer to do it on a lower temp, like 225F for 2.5-3 hours. If you increase the temp it’l shorten the cook time.

Why Spatchcock a Chicken?

1. More even cooking. Since the heat doesn’t have to penetrate through such a thick mass it doesn’t overcook the thinner parts while waiting for the thicker parts to roast.
2. Crispier skin. Because there’s more surface area for the skin to crisp up you get a really nice crispy brown coating over the entire inside AND outside of the chicken.
3. Faster cooking. Again, because the mass is smaller, it decreases cooking time as well. Faster roasted chicken is always a good thing.

How to Spatchcock a Turkey

The exact same way. Think of turkeys as really big roaster chickens.

See how the chicken lays flat? This is what I'm talking about. It's so much easier to cook this way.

Spatchcocking Tips

Don't throw away that backbone! Save it and make some Instant Pot Chicken Bone Broth when you're finished with the chicken. (That recipe works for turkeys, too! Just divide the bones into two batches depending on the size of your Instant Pot.)

Now that you've got your bird ready, use my recipe -- How to Roast a Chicken or Smoked Whole Chicken for the easiest way to get the best flavor out of your bird with the least amount of effort.

If you have a turkey, try Dry Brined Turkey this Thanksgiving! You can even spatchcock it and smoke it -- just keep an eye on that internal temperature!

What are common Spatchcocking mistakes?

Spatchcocking isn’t difficult, but you need to watch what you’re doing. I included lots of pics in this post! Be aware of these common mistakes:

1. Using a dull knife. Please PLEASE sharpen your knife or use a really sturdy pair of kitchen shears.
2. Cutting the breast bone instead of the backbone. Honestly, the breast bone would be more difficult. Flip that bird on it’s stomach!
3. Not flatting it out all the way. After you cut the backbone out, flip her over and press the palm of your hand on the breast bone and press firmly until you hear a crack and the bird flattens out more. This will help it cook more evenly.

Serving Spatchcocked Chicken

I love serving this chicken with these sides:

Spring Mix Salad Recipe with Raspberry Vinaigrette

Cucumber Tomato Salad with Feta

Sweet Potato Fries

Wild Rice Salad with Cucumber and Pesto

Instant Pot Mashed Potatoes or Cauliflower Puree

Southwestern Coleslaw

Spatchcocking FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spatchcocked Chicken

Yield: 1 chicken

Prep Time: 5 minutes

Total Time: 5 minutes

Spatchcocking is a fancy word for cutting the backbone out of a chicken or a turkey. Why bother? Cutting out the backbone allows the bird to lay flat for quicker and more even cooking. This is especially helpful if you're grilling.

Print

Ingredients

• 1 whole chicken or turkey, organ sack removed
• A pair of super sharp kitchen shears or a sharp, sturdy knife

Instructions

1. Place the bird on a flat, sturdy surface. Like a cutting board that won't slide around.
2. Flip the bird over so it is laying breast-side down. Locate the base of the backbone at the cavity opening.
3. Use your kitchen shears (or a really sharp knife) to cut slightly to the right of the backbone. You might need both hands to close your kitchen shears. Cutting through ribs is no joke.
4. Do this for the left side of the backbone. Cut any skin or fat so the backbone comes out completely.
5. Your chicken or turkey is ready to prep for roasting! Or grilling. Or smoking.

Notes

1. Save that backbone (and the rest of the bird carcass) to make some Instant Pot Chicken Bone Broth! You can use this recipe for turkey broth as well -- you'll just have to split the turkey carcass into two batches of broth.
2. For tips on roasting a whole chicken: How to Roast a Whole Chicken (the easy way)
3. For tips on smoking a whole chicken on a pellet grill: Smoked Whole Chicken

The post How to Spatchcock a Chicken appeared first on Perry's Plate.

First, if you’re new to smoking meat or recently bought a Traeger or a CampChef grill you might be intimidated by the smoker itself. I’ll show you the settings and give you the tricks to getting this bird to turn out well.

Second, let’s not overcomplicate this chicken with fancy rubs or marinades. The smoke will do the majority of the work for you! You’ll see how easy I have made this recipe, and you’ll feel like a superstar for nailing a smoked chicken.

TIP: The best way to get a lot of flavor into the chicken is to let it sit with the seasonings for several hours before you cook it. I've found this to be more important than the actual seasonings you use. This works for roasted chickens and also for turkeys. It's similar to dry-brining.

Smoked Whole Chicken Ingredients

• Whole chicken
• Kosher salt or coarse sea salt
• Coarsely ground black pepper

What kind of pellets are good for smoked whole chicken?

I like to use applewood.

If you want a stronger smoky flavor, try using hickory or a blend. I like CampChef's pellets the best and use their Competition blend quite often.

How to Smoke a Whole Chicken

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220°F (105°C) and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220°F, covered. Then turn the temperature up to 350°F (180°C) and continue to cook the chicken until the thermometer read out says 160-165°F (70°C). This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

How Long to Smoke a Whole Chicken

The way I do it takes roughly 2 hours. So not terribly long. And not as big of a commitment as smoking a brisket.

I start off by smoking it for an hour at a lower temperature (lower temperatures have more smoke output). And then finished it off at a higher temp.

You could tinker with the smoking times, too, if you wanted to let it smoke longer at that lower temp.

See how evenly this smoked whole chicken has browned? I'm blown away at how gorgeous they come out of our smoker. Much better than our mediocre oven for sure.

If you have any other questions about smoking a chicken, leave a comment below and I'd be happy to help!

Can I use this recipe to smoke a turkey?

YES! Absolutely.

I'd allow for a longer time for the turkey to sit in the fridge to dry out -- probably 24-48 hours.

The smoking times would be longer as well and would vary depending on the size of your turkey. Plan for 30-40 minutes per pound at 220F.

SMOKING TIME & TEMPERATURE

Because whole chicken vary in size and weight (anywhere from 3-5 pounds!) it’s always good to cook by temperature instead of strictly by time. That being said, these cooking times and temps should give you a place to start from, but add/subtract time if needed as you keep an eye on your thermometer.

All temps and times should aim for about 160F internal temperature allowing time for rest afterward so the residual heat can finish off the cooking a few degrees and your bird won’t dry out.

Low heat (225F): 3-5 hours

Medium heat (250-275F): 2-3 hours

High heat (325-375F): 1-1.5 hours

Tips for Smoking a Whole Chicken

Make sure to let the chicken sit with the seasonings for at least 8 hours before cooking it for maximum flavor and crispy skin, as this process acts like a dry brine.

How to serve a Whole Smoked Chicken

I love serving this chicken with these sides:

• Cabbage Slaw With Cucumber Yogurt Dressing
• Sweet Potato Fries
• Wild Rice Salad with Cucumber and Pesto
• Instant Pot Potato Salad
• Instant Pot Mashed Potatoes or Cauliflower Puree
• Southwestern Coleslaw

Storing a Smoked Whole Chicken

I highly recommend eating the whole chicken if you can since it’s best fresh out of the smoker. If you have leftovers you’d like to store, just put it in an airtight container and store them in the refrigerator for up to 5 days.

More Whole Chicken Recipes on Perry's Plate

If you'd rather stick to oven roasting, check out my tutorial on How to Roast a Chicken the Easy Way.

Have some leftover chicken? Make The Best Instant Pot Chicken Soup! Smoked chicken is super tasty in chicken soup.

Once you've cleaned those bones, don't throw them out! Here's my favorite way to make homemade chicken bone broth: Instant Pot Chicken Bone Broth.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Smoked Whole Chicken Recipe FAQs

More From Perry's Plate

Smoked Whole Chicken Recipe

Yield: Serves 6

Prep Time: 18 hours

Cook Time: 2 hours

Total Time: 20 hours

Smoked Whole Chickens are SO tasty. Smoking them in a pellet grill/smoker has been a game changer for us. Loads of flavor and always juicy and falling off the bones!

It may seem like this recipe takes forever, but most of that time is non-active. The overnight rest in the fridge before you smoke it helps the chicken to absorb all of the seasoning and allows the skin to dry out so it's nice and crispy when you cook it. It's worth planning ahead!

Print

Ingredients

• 1 3-5 pound whole chicken
• 1 Tablespoon Kosher salt or coarse sea salt
• 1 teaspoon coarsely ground black pepper

Instructions

1. The day before (or early morning the day of) you plan to smoke the chicken, prep it for the fridge. Combine the salt and pepper in a small bowl and set it next to your work area.
2. Place the chicken on a large rimmed sheet pan or baking dish. Remove any packaging from the chicken any organs or the little white bag from inside the chicken cavity.
3. If you choose to spatchcock the chicken (cut out the back bone so it lays flat), do this now. Rub ALL of the salt and pepper mixture all over the outside of the chicken.
4. Place the chicken UNCOVERED in the fridge for at least 8 and up to 24 hours before cooking.
5. When it's time to cook, remove the chicken from the fridge and let it sit on your kitchen counter until your smoker has preheated. Preheat it to 220 degrees F and high smoke (if you have that option).
6. Insert a thermometer into your chicken into the thickest part of the breast area, but don't stick it clear down to the bone. Attach the thermometer to your smoker.
7. Smoke the chicken for an hour at 220, covered. Then turn the temperature up to 350 degrees and continue to cook the chicken until the thermometer read out says 160-165 degrees F. This should take anywhere from 45-75 minutes depending on the size of your chicken and how well your smoker holds the temperature. Spatchcocking a chicken will help it cook faster, too.
8. Transfer your chicken to a large cutting board and let it rest for at least 10-15 minutes before slicing it -- otherwise the juices will run out all over and the chicken will be more dry.
9. Carve up the chicken how you like and serve immediately.

This post contains affiliate links. Any purchase made by using these links won't cost you any extra and helps keeps my content free.

The post Smoked Whole Chicken appeared first on Perry's Plate.

We didn't have any buns on hand, so I toasted some rustic sourdough bread. I'd rather have that than a bun any day.

Thai Peanut Turkey Burgers

Print

Ingredients

• 8 oz ground turkey
• 1 medium carrot, shredded
• 1 large scallion, minced
• ¼ teaspoon sesame oil
• 1 teaspoon chili garlic sauce
• 2 tablespoon natural peanut butter
• freshly ground salt & pepper
• ½ teaspoon ground ginger
• 2 tablespoon light mayonnaise
• handful of cilantro, finely minced
• 1-2 teaspoon chili garlic sauce
• hamburger buns of your choice
• mixed greens

Instructions

Combine burger ingredients a mixing bowl and combine thoroughly. Using your fingers to gently blend the mixture together works best. Try not to squeeze everything through your fingers.

Heat a skillet, grill pan or outdoor grill over medium-high heat. Form the turkey mixture into two, tightly-packed patties. Cook for about 7-10 minutes per side, until cooked through.

In a small bowl combine mayonnaise, cilantro and 1-2 teaspoon chili garlic sauce. Serve burgers on buns with cilantro-chili mayo and greens.

The post Thai Peanut Turkey Burgers appeared first on Perry's Plate.

I've been developing recipes for 18 years and written two cookbooks, and this is me putting that reputation on the line: turkey burgers can be juicy, bold, and absolutely worth making. Let me prove it to you.

Why These Are the Best Thai Turkey Burgers

When I rediscovered these recently, my kids, now (mostly developed) humans with opinions, declared it one of the best burgers I've ever made. And honestly? It reminded me why I started making turkey burgers in the first place.

When you do them right — fresh ginger, garlic, shredded carrot, and a peanut sauce that goes both IN the patty and on top — they are anything but dry and boring. It's what you put in the patty that makes all the difference, like in my Shawarma Turkey Burgers that have shredded zucchini.

Ingredients

For the Turkey Burger Patties

• Ground turkey: Very lean, but needs help. You can also use ground chicken which has slightly more fat + flavor. If you use ground pork, I'd suggest doing half pork, half turkey/chicken so avoid the burgers being too greasy.
• Shredded carrot: Buy it pre-shredded or pull out the grater and get a good arm workout for 2 minutes.
• Fresh ginger: Please don't use ground ginger. Pro tip: keep your ginger in the freezer so it's always fresh to use and microplane it FROZEN. Better yet, buy frozen ginger cubes. I get them at Trader Joe's, but I've seen them in other grocery stores.
• Fresh garlic: Same as above. Please use fresh or at least pre-minced in the jar.
• Chili garlic sauce: Like sambal oelek or sriracha, if you want a little more kick
• Sea salt: Makes the world go round.

For the Thai Peanut Sauce

• Peanut Butter: I use natural peanut butter from Costco. Smooth.
• Rice vinegar: Gives it that tang we all love
• Honey: Whatever you have will work
• Fresh ginger: Grate the ginger for this at the same time as for the patties.
• Soy sauce or tamari: Use tamari if you need the sauce to be gluten free
• Chili garlic sauce: Like sambal oelek or sriracha, if you want more kick.
• Turmeric: Gives it some warmth and brightens the color.
• Sea salt: Must have.

For Serving

• Buns or lettuce wraps: Depends on how you'd like to serve these. I've even made them into rice bowls and mmmmmm.
• Marinated Cucumbers: Just thinly sliced cucumber slices in a brine with rice vinegar, water, salt, & sugar. Simple, but makes a big impact.

How to Make Thai Turkey Burgers

Make the Peanut Sauce First

This will go on the burgers AND in the patty so you'll want to get this prepped first. I do this over the stove so the peanut butter blends with everything else really well and the flavors meld. Just whisk everything together with some water, adjusting as needed to make it as thin or thin as you prefer.

Mix and Form the Patties

Blend the ground turkey with the other patty ingredients. Be gentle, and don't overmix. If your hands are wet it'll keep them from sticking to the turkey as much. And if you like, you can make a slight indentation in the center of each patty to prevent them from puffing up.

Cook the Burgers

Grill the burgers on a BBQ grill or grill pan on the stove. Or even in a skillet. Cook, flipping once or twice until you reach an internal temperature of 165°F. Let it rest for a few minutes before building your burgers.

Assemble

Add peanut sauce to your bun, top with the patty, more peanut sauce and a pile of marinated cucumbers.

The Secret to Juicy Turkey Burgers

After nailing turkey burger after turkey burger, I've figured out how to make them juicy and flavorful!

• Add something with moisture. This might seem obvious because moisture adds moisture, right? Adding shredded carrots (or zucchini, or another quick cooking shredded veg that makes sense here) adds moisture, sweetness, and substance.
• Add a little fat. Adding some of the peanut sauce gives the meat a little richness lacking because turkey is so lean.
• Don't overcook them. Use a meat thermometer! Pull them from the grill when they reach 160F and let them rest. They should land at 165F a few minutes later.

Serving Ideas and Variations

Bun vs. Lettuce Wrap

If buns aren't your thing -- whether you're paleo/Whole30 or eating gluten free and gluten free buns make you sad (honestly, same), try wrapping them in iceberg or leafy green lettuce.

What to Serve with Thai Turkey Burgers

Here are a few things that would go really well with these burgers!

Grilled Sweet Potato Wedges with Hot Honey

Thai Roasted Sweet Potatoes

Instant Pot Garlic Ginger Rice

Make It a Bowl

Make a rice bowl! Serve the patty over jasmine rice with the peanut sauce, cucumber, and shredded carrot. I love doing this with all kinds of burgers. You could even make a salad out of it if you're watching your carbs or counting macros.

Make Ahead and Storage

Turkey patties can be made ahead of time and stored raw for a couple day for cooked for about a week. The peanut sauce keeps for about a week or so, too. You could do a really great meal prep situation with these because the cucumbers keep getting better as the days pass.

Frequently Asked Questions

More Turkey and Burger Recipes

Here are a few more of my favorite turkey burgers and other types of burgers!

Turkey Burger with Zucchini (love the Shawarma Seasoning in this one!)

Green Chile Turkey Burgers

Bison Brie Burgers

Bacon Burger (don't skimp on the Bacon Jam here)

Smash Burgers Recipe

Caramelized Onion Burger

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Turkey Burgers with Peanut Sauce

Yield: 4 burgers

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

These Thai-inspired turkey burgers have ginger, garlic, and shredded carrot mixed right into the patty for moisture and flavor. The creamy, sweet peanut sauce plays double duty in the patty AND as a condiment to take it over the top.

Print

Ingredients

For the peanut sauce

Toggle ingredient group

• 1 cup peanut butter
• 6 Tablespoons rice vinegar
• 3 Tablespoons honey
• 1 Tablespoon soy sauce or tamari
• 1 Tablespoon fresh ginger, grated or minced
• 1 teaspoon sambal oelek or sriracha
• 1 teaspoon ground turmeric
• ½ teaspoon sea salt

For the burger patties

Toggle ingredient group

• 1 pound ground turkey or chicken
• 1 medium carrot, grated (about 1 cup packed)
• 1 Tablespoon fresh ginger, grated or minced
• 1 Tablespoon fresh garlic, grated or minced
• ½ teaspoon sea salt

For assembly

Toggle ingredient group

• Marinated cucumbers or thinly sliced English cucumbers tossed in rice vinegar
• Buns or lettuce for wrapping

Instructions

1. Combine all of the peanut sauce ingredients in a small saucepan with ½ cup of water. Whisk and heat on medium until the peanut butter has been incorporated into the mixture and thickens.
2. Preheat your BBQ grill or stovetop grill pan. Put the ground turkey in a medium bowl, add the grated carrot, ginger, garlic, salt, and ¼ cup of the finished peanut sauce. Use your hands to gently mix everything together and form 4 patties.
3. Grill the patties for about 5-6 min on each side -- until the internal temperature reaches 160-165F. Remove them from the grill and let them rest for 5 minutes.
4. Build your burgers by putting some peanut sauce on the bottom, add the patty, more peanut sauce, and a pile of marinated cucumbers.

Nutrition Information

Yield 4 Serving Size 1 burger
Amount Per Serving Calories 712Total Fat 51gSaturated Fat 11gUnsaturated Fat 40gCholesterol 122mgSodium 1179mgCarbohydrates 28gFiber 4gSugar 13gProtein 43g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Thai Turkey Burger with Peanut Sauce (Juicy, Never Dry) appeared first on Perry's Plate.

Turkey Bowl Recipe

This one’s been a reader favorite for good reason. After nearly 20 years of feeding families (and winning over skeptics), I’ve learned that ground turkey just needs the right seasoning and a solid sear to become the star of the show. Serve it over rice, wrap it in lettuce, pile it on a salad—whatever your vibe, it works.

Quick, healthy, totally customizable, and way more exciting than your usual weeknight fallback. Make it once, and you’ll get why it’s on so many meal rotations and meal prep plans!

Ground Turkey Bowl Ingredients

• Avocado oil: I like the Chosen brand in the large bottles found at Costco.
• Ground turkey
• Middle Eastern Seasoning: This spice blend is quick to assemble with easy to find seasonings and breaths life into that ground turkey! It also makes a fantastic grill rub or marinade, so keep a jar handy in the cupboard.
• Cucumber
• Cherry tomatoes
• Feta cheese
• Steamed rice (Optional as the base): Jasmine rice is always my first choice for rice bowls since it’s fluffy and not as starchy as short-grained rice. You can also long-grain white rice or basmati rice. If you use brown rice or wild rice plan on some extra cook time for those because they take twice as long as white rice.
• Salad greens (Optional as the base)
• Lemons
• Olive oil
• Hummus
• Plain yogurt: Feel free to use full-fat or non-fat here. Both work well!

How to make Ground Turkey Bowls

1. Start cooking your rice, if you are using it as a base for your bowl.
2. Warm the avocado oil and cook the ground turkey until it is cooked through.
3. Then add the remaining avocado oil and seasoning. Continue to cook, breaking the turkey into small pieces, until it is very golden brown and crisped up.
4. Meanwhile, prep your bowl ingredients.
5. Assemble the bowls by scooping some rice or salad greens into a bowl. Top with a few spoonfuls of seasoned turkey, cucumbers, tomatoes, hummus, plain yogurt, and feta.
6. Squeeze lemon over the whole bowl and drizzle with extra-virgin olive oil or a spicy condiment.

Seasoning the Ground Turkey

My favorite seasoning blend for this particular recipe is my Middle Eastern Seasoning. It has a lot of herbs and a bit of curry. Steve said this turkey tasted a little like falafel -- to give you an idea of the flavor.

It doesn't have any unusual spices or herbs. It's heavy on the garlic powder, cumin, and dried parsley and all of the ingredients are easy to find in the grocery store. You can also use this seasoning in my Gyro-Inspired Shredded Beef!

My Greek Seasoning is also really good here as well as any other Middle Eastern-ish type of seasoning like Za'atar or the North African blend, Ras el Hanout.

Tips for how to cook Ground Turkey

Here are a few of my best tips on how to cook ground turkey so it actually tastes good.

Add moisture

If you're making turkey burgers or meatloaf,, add some shredded zucchini, shredded carrots, minced bell peppers, or another type of quick cooking vegetable to the ground meat. It will release some moisture as it cooks and a great way to keep those burgers moist.

Add fat

It seems counterintuitive to add fat to really lean ground turkey because the appeal of ground turkey is that it's an extremely lean protein.

Some say it's a healthier alternative to beef, but I'd rather define "healthy" according to the way meat is sourced. Grass-fed beef is far healthier than conventional red meat and poultry you find in the grocery store. I digress....

I'm not saying that you should go nuts here, but a little bit of fat will go a long way. Try adding a little peanut butter along with some Thai-inspired ingredients to your turkey burgers!

Add LOTS of flavor

Ground turkey has a very mild flavor (like chicken) and is an excellent blank slate for bold flavors. Use a heavy hand with that seasoning or other bold ingredients -- like soy sauce, chili powder, or worcestershire sauce.

How to serve a Turkey Bowl

One of my most favorite meals is my Gyro-Inspired Shredded Beef made into a bowl like this with Tzatziki sauce and Cucumber Tomato Salad with Feta. It's not a last-minute dinner you can make on the fly in 30-minutes. It's more like something that I'd cook for company and one of the most delicious meals that my family loves.

These easy turkey bowls are a shortcut version of this made with the same seasoning and most of the same components! It's literally one of the best ground turkey recipes I've ever had.

You can adapt this how you like to fit your taste or dietary preferences, but this is what I used:

• Steamed rice or salad greens as a base
• English cucumbers
• Cherry tomatoes
• Feta cheese
• Hummus
• Plain Full-Fat yogurt (or Greek yogurt)
• Fresh lemon juice
• extra-virgin olive oil

One of my favorite things about this meal is that it allows my kid to assemble their own bowls.

The best way to avoid complaints about dinner is to give your kids some control over what they're eating. Build your own bowls are PERFECT for this. (And why we have taco salads/bowls so frequently!)

Ground Turkey Bowl Meal Prep & Storage

This recipe would also make a great meal prep for a week's worth of lunches or dinners for busy weeknights for one person!

Just store each component in an airtight container or assemble each meal in those meal prep containers -- saving the drizzle of olive oil and lemon juice right before serving.

You know.... this technique would make fabulous filling for ground turkey tacos by using your favorite taco seasoning!

Adding a little extra color to your ground meat is helpful when you're making sloppy joes or turkey chili. Grab a can of tomato sauce and try using ground turkey in my Healthy Sloppy Joe's recipe! 

If you like this recipe, check out some other easy ground turkey recipes on my site!

More Ground Turkey Recipes on Perry's Plate

Moroccan Paleo Turkey Chili is a delicious and unique spin on a chili recipe! It's one of my favorite recipes for fall because it's light healthy dinner, yet still incredibly filing.

These Thai Chicken Lettuce Wraps can be made with ground turkey, too! They can also be made into bowls if you don't want to bother with lettuce wraps.

Green Chile Turkey Burgers are so full of flavor and adding some guac-ranch and a fried egg gives the burger extra richness and flavor!

Italian Stuffed Paleo Stuffed Zucchini is stuffed with "turkey sausage" which is just ground turkey with some fresh herbs! You can use bulk Italian turkey sausage, too, if you can find it.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

Ground Turkey Bowl Recipe FAQs

Ground Turkey Bowls

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These delicious bowls have ultra-seasoned crispy ground turkey and can be customized how you like. I love that they're done in under 30 minutes and always a hit with our kids!

Print

Ingredients

• 4 Tablespoons avocado oil, divided
• 1 ½ pounds ground turkey
• 3 Tablespoons Middle Eastern Seasoning
• 1 English cucumber, diced
• 1-2 cups halved cherry tomatoes
• 1 cup crumbled feta cheese
• Steamed rice or chopped salad greens
• 2 lemons
• Extra-virgin olive oil
• Hummus & plain yogurt, for garnish

Instructions

1. Start cooking your rice, if you are choosing to use it as a base for your bowl.
2. Heat 1 Tablespoon of avocado oil to high heat in a large skillet. Add the ground turkey and cook for 10-12 minutes, breaking it up with a spatula, until it is cooked through and starting to get golden brown in spots.
3. Add the remaining 2 Tablespoons avocado oil and seasoning to the turkey. Continue to cook, breaking the turkey into even smaller pieces, until it is very golden brown and crisped up, another 5-10 minutes.
4. Meanwhile, prep your bowl ingredients.
5. Assemble the bowls by scooping some rice or salad greens into a bowl. Top with a few spoonfuls of seasoned turkey, cucumbers, tomatoes, hummus, plain yogurt, and feta. Squeeze ¼ lemon over the whole bowl and drizzle with about 1 Tablespoon of extra-virgin olive oil. Add some freshly ground pepper and a spicy condiment, if desired. I recommend chili crunch or harissa paste for this bowl, but you can use sriracha if you like.

Notes

1. I love the MIddle Eastern Seasoning with this recipe, but there are a few others that would be great as well. Try using my Greek Seasoning, Za'atar Seasoning, or another bold Mediterranean-inspired seasoning blend.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 653Total Fat 46gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 29gCholesterol 166mgSodium 2868mgCarbohydrates 24gFiber 5gSugar 7gProtein 40g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Mediterranean Meal Prep Ground Turkey Bowl Recipe appeared first on Perry's Plate.

I’ve made a lot of chicken salad over the years, and this version hits that sweet spot between fresh and cozy. Crisp apples, crunchy nuts, and tender chicken tossed in a simple honey-dijon dressing that somehow makes everything taste brighter and more interesting than a basic mayo situation.

There’s something about a rotisserie chicken that makes me feel like I’m winning at life. Someone else did the roasting, the seasoning, the whole bird-handling situation, and now I get to swoop in and turn it into something good. This chicken and apple salad is one of my favorite ways to make that happen.

Crisp and fresh Chicken Salad with Apples

I really love chicken salad with apples and recently I stripped a whole chicken I pulled out of the slow cooker and made this salad. Um, wow. So much better with well-seasoned chicken! This would be a snap with a store-bought rotisserie chicken. (Whole Foods has clean ones!) Even my picky little eaters liked it and my oldest requested it in her lunch the next day.

If you need a homemade mayo recipe, use this one: Homemade Mayonnaise. I use avocado oil now instead of olive because I like the neutral flavor better. I also throw in a little garlic, because... garlic. I used to turn my nose up at mayonnaise and shudder at recipes that used it by cupful, but after I realized homemade mayo is actually WAAAAY better for you and tastes superior to commercial mayo, it doesn't scare me any more.

Rotisserie Chicken Salad Recipe Ingredients

• Chicken (Cooked)
• Mayonnaise
• Dijon mustard
• Honey
• Apple
• Celery stalks
• Green onion
• Nuts (walnuts, pecans, cashews, or slivered almonds)
• Lettuce leaves

How to Make Chicken Salad with Apples

1. Place chicken in a large bowl and shred or cut into small pieces. Add apple celery, green onions, and nuts to the bowl.
2. In a small bowl combine mayonnaise, mustard, and honey. Pour mixture over chicken and stir it up.

Chicken Apple Salad variations

Fruit: Pears make a great substitute for apples. Add some cranberries or raisins for a touch more sweetness.

Chicken: Any cooked chicken will work in this recipe, so feel free to use leftovers!

New H2: Tips for the best Chicken Salad with Rotisserie Chicken
Note:

This recipe improves with time as the flavors develop, so I like making it a day in advance. It's perfect for quick snacks or lunches.

The smaller the chicken pieces, the better, as it ensures a better mayo-to-chicken ratio.

How to serve Apple Chicken Salad

Serve in rolls, bread, lettuce cups, or eat it alone!

Storing Leftover Chicken Salad with Apples

Keep leftovers in a lidded container for up to 3 days in the fridge.

Apple Chicken Salad Recipe

Yield: Serves 8

Prep Time: 15 minutes

Total Time: 15 minutes

This makes a perfect, portable picnic lunch without needing to make a bunch of sandwiches. We love the sweet crunch from the apples!

Print

Ingredients

• 1 whole, cooked and seasoned chicken, meat stripped (about 4 cups)
• 1 cup of mayonnaise
• 1 Tablespoon Dijon mustard
• 1 Tablespoon honey
• 1 large apple, cored and diced
• 2 celery stalks, diced
• 1 thinly sliced green onion
• 1 cup of toasted nuts (walnuts, pecans, cashews, or slivered almonds)
• Lettuce leaves, for serving

Instructions

1. Place chicken in a large bowl and shred or cut into small pieces. Add apple celery, green onions, and nuts to the bowl.
2. In a small bowl combine mayonnaise, mustard, and honey. Pour mixture over chicken and stir it up.
3. Serve in rolls, bread, lettuce cups, or eat it alone!

Notes

Nat's Notes:

1. If you don't have or want to use a rotisserie chicken, about three large, cooked and seasoned chicken breasts would be fine.
2. If you don't have issues with dairy (or don't like mayonnaise), you can replace half or all of the mayonnaise with full-fat, plain Greek yogurt.

The post Rotisserie Chicken Salad Recipe appeared first on Perry's Plate.