Ingredients:

  • 1 lb ground turkey (93/7 lean)
  • 4 cloves fresh garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1/2 tsp rubbed sage
  • 1/2 tsp red pepper flakes
  • 1/4 cup low-sodium chicken bone broth
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat a large pan over medium high heat until the oil shimmers and barely wisps smoke.
  2. Add 15 ml olive oil to the pan.
  3. Place the 450g ground turkey in the pan. Do not break it up immediately. Let it sit for 2 minutes to develop a dark brown crust.
  4. Flip the meat and break it into large chunks. Sprinkle with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp red pepper flakes.
  5. Stir in the 1 tsp rosemary, 1 tsp thyme, and 1/2 tsp rubbed sage until the herbs smell fragrant and toasted.
  6. Push the meat to the edges and add the 4 cloves of minced garlic to the center. Cook for 60 seconds until pale gold.
  7. Pour in 60 ml chicken bone broth. Scrape the bottom of the pan to release the brown bits.
  8. Stir everything together as the broth reduces. Cook 2 more minutes until the liquid is mostly gone and the turkey is fully opaque.
  9. Remove from heat and let it sit in the pan for 3 minutes. This allows the juices to redistribute so the turkey stays moist.