13 Low Carb Ground Turkey Recipes You’ll Make on Repeat

Low carb doesn’t have to mean low fun. Ground turkey is the weeknight hero that keeps things light, juicy, and ridiculously versatile. From skillet dinners to cozy bakes and saucy bowls, these recipes bring big flavor without the carb crash.

We’re talking cheesy, spicy, herby, saucy—all the good stuff with smart swaps. Ready to make dinner easy and craveable? Let’s dive into 13 low-carb ground turkey recipes you’ll actually want to cook again and again.

1. Zesty Turkey Taco Skillet With Cilantro-Lime Crunch

This one-pan wonder turns taco night into a lightning-fast, low-carb fiesta. You get all the taco flavors—spice, tang, and a little crunch—minus the tortillas. It’s perfect for meal prep or a quick weeknight dinner that tastes like a Friday.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1 tbsp avocado oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar or Mexican blend
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Optional toppings: sliced avocado, sour cream, pickled onions

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook 3 minutes until softened. Stir in garlic and jalapeño; cook 30 seconds.
2. Add ground turkey, breaking it up. Season with salt and pepper. Cook until browned, 5–6 minutes.
3. Stir in tomato paste, cumin, chili powder, smoked paprika, and oregano. Cook 1 minute to toast the spices.
4. Add broth, zucchini, and tomatoes. Simmer 4–5 minutes until zucchini is tender and liquids reduce slightly.
5. Sprinkle cheese over the top, cover, and let melt, 1–2 minutes.
6. Finish with cilantro and a big squeeze of lime.

Serve over shredded lettuce or cauliflower rice. Want more heat? Add chipotle powder. For extra crunch, top with crushed pork rinds or toasted pepitas—seriously good.

2. Creamy Garlic-Parmesan Turkey Meatballs Over Zoodles

These meatballs are tender, garlicky, and bathed in a creamy Parmesan sauce that tastes like comfort in a bowl. Zucchini noodles keep it low carb without sacrificing the swirl-factor.

Ingredients:

• 1 lb ground turkey
• 1/3 cup grated Parmesan
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp chopped parsley
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp butter
• 2 cloves garlic, minced (for sauce)
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup finely grated Parmesan (for sauce)
• 1/4 tsp red pepper flakes (optional)
• 4 medium zucchini, spiralized
• Salt and pepper to taste

Instructions:

1. In a bowl, mix turkey, Parmesan, egg, garlic, parsley, onion powder, salt, and pepper. Form into 16 small meatballs.
2. Heat olive oil in a large skillet over medium. Brown meatballs on all sides, 6–8 minutes total. Remove to a plate.
3. In the same skillet, add butter and garlic; cook 30 seconds. Stir in cream and broth; simmer 2 minutes.
4. Whisk in Parmesan and red pepper flakes; season to taste. Return meatballs to the skillet and simmer 4–5 minutes until cooked through and sauce thickens.
5. Toss zoodles in a separate pan with a little olive oil and salt for 1–2 minutes until just tender. Don’t overcook.

Serve meatballs over zoodles with extra Parmesan and parsley. Swap in shredded cabbage or sautéed spinach if you’re out of zucchini. Pro tip: chill meatballs 10 minutes before cooking for better shape.

3. Bulgogi-Inspired Turkey Lettuce Wraps With Quick Pickles

Sweet, savory, and a little smoky, these lettuce wraps feel like takeout but lighter. The quick pickled cucumbers cut through the richness and add crunch in every bite.

Ingredients:

• 1 lb ground turkey
• 1 tbsp sesame oil
• 3 tbsp tamari or soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tbsp minced ginger
• 2 cloves garlic, minced
• 1 tbsp brown sugar substitute or 1 tsp honey (optional)
• 1/2 tsp black pepper
• 1 tsp gochujang or sriracha (optional heat)
• 1 small onion, thinly sliced
• 1 cup sliced mushrooms
• 1 head butter lettuce or romaine leaves
• 2 green onions, sliced
• 1 tsp sesame seeds
• For quick pickles: 1 small cucumber, thinly sliced; 2 tbsp rice vinegar; pinch salt; pinch sweetener

Instructions:

1. Make quick pickles: toss cucumber with vinegar, salt, and sweetener. Set aside 10 minutes.
2. In a bowl, whisk tamari, rice vinegar, ginger, garlic, sweetener, black pepper, and gochujang.
3. Heat sesame oil in a skillet over medium-high. Sauté onion and mushrooms 3–4 minutes.
4. Add turkey and cook, breaking up, until browned. Pour in the sauce and cook 2–3 minutes until glossy.

Spoon into lettuce leaves, top with pickles, green onions, and sesame seeds. Add avocado for richness or chopped peanuts for crunch. These reheat beautifully—pack lettuce separate for lunches.

4. Greek-Style Turkey Skillet With Feta, Olives, and Lemon

Bright, briny, and totally satisfying, this Greek-inspired skillet brings sunny flavors to your table in 20 minutes. It’s low carb but loaded with textures: juicy turkey, creamy feta, and crisp veggies.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 1/3 cup crumbled feta
• 1/4 cup Kalamata olives, sliced
• Juice and zest of 1/2 lemon
• 2 tbsp chopped fresh dill or parsley

Instructions:

1. Heat olive oil in a large skillet over medium. Add onion and garlic; cook 2 minutes.
2. Add turkey and brown, breaking it up. Stir in bell pepper and zucchini; cook 3–4 minutes.
3. Season with oregano, thyme, salt, and pepper. Add broth and simmer 2 minutes to reduce.
4. Remove from heat; fold in feta, olives, lemon juice, and zest. Finish with dill or parsley.

Serve with a simple cucumber salad or over cauliflower rice. Try capers or sun-dried tomatoes for extra punch. A drizzle of extra-virgin olive oil at the end? Chef’s kiss.

5. Spicy Turkey Egg Roll Bowl With Chili Crisp

Everything you love about egg rolls, minus the wrapper. This bowl is speedy, crunchy, and hits that salty-sesame takeout vibe with fewer carbs and more veggies.

Ingredients:

• 1 lb ground turkey
• 1 tbsp avocado oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp minced ginger
• 1 bag (14–16 oz) coleslaw mix or shredded cabbage
• 3 tbsp tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1–2 tsp chili crisp or sriracha (to taste)
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions:

1. Heat oil in a large skillet over medium-high. Add onion; cook 2 minutes. Stir in garlic and ginger; cook 30 seconds.
2. Add turkey and cook until browned. Stir in coleslaw mix and cook 3–5 minutes until just tender.
3. Season with tamari, rice vinegar, sesame oil, and chili crisp. Toss and adjust to taste.

Top with green onions and sesame seeds. Add a fried egg if you’re feeling extra. Leftovers are great cold or reheated—meal prep win.

6. Pesto Turkey Mushroom Bake With Melty Mozzarella

This creamy, herby bake is comfort food without the carb coma. Pesto brings bold basil flavor, mushrooms add meaty texture, and the mozzarella blanket makes it weeknight-luxurious.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup prepared basil pesto (low sugar)
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/2 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• 2 cups baby spinach

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat oil in a skillet over medium-high. Sauté mushrooms and onion 4–5 minutes. Add garlic; cook 30 seconds.
3. Add turkey, salt, and pepper; brown until cooked through.
4. Stir in pesto, cream, and broth; simmer 2 minutes. Fold in spinach to wilt. Stir in Parmesan.
5. Transfer to baking dish and top with mozzarella. Bake 12–15 minutes until bubbly and golden in spots.

Serve with a crisp side salad or roasted broccoli. Swap spinach for kale or add artichokes. If you like it extra cheesy, broil the top for 1–2 minutes.

7. Chipotle-Lime Turkey Stuffed Peppers With Cauliflower Rice

Smoky chipotle, bright lime, and juicy peppers—this is a meal-prep superstar. The cauliflower rice keeps it light but hearty, and the pepper boats make dinner feel fun.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup riced cauliflower
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1 chipotle pepper in adobo, minced (plus 1 tsp adobo sauce)
• 1/2 cup chicken broth
• 1/2 cup shredded Monterey Jack or cheddar
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place pepper halves in a baking dish, cut side up.
2. Heat oil in a skillet over medium. Sauté onion 2 minutes; add garlic 30 seconds. Add turkey and brown.
3. Stir in cauliflower rice, tomato paste, cumin, smoked paprika, oregano, salt, and chipotle. Cook 2 minutes.
4. Add broth and simmer 3–4 minutes until thickened. Stir in lime juice.
5. Fill peppers with turkey mixture. Top with cheese. Bake 18–20 minutes until peppers are tender and cheese melts.

Garnish with cilantro. Add diced zucchini or spinach for extra veg. For dairy-free, skip cheese and add sliced avocado on top.

8. Thai Basil Turkey With Green Beans (Pad Krapow-Inspired)

Fast, fragrant, and fiery—that’s the vibe. This stir-fry gets jammy sauce, tender-crisp green beans, and loads of basil. It’s a 15-minute dinner that tastes like your favorite takeout.

Ingredients:

• 1 lb ground turkey
• 1 tbsp avocado oil
• 2 cups green beans, trimmed and halved
• 3 cloves garlic, minced
• 1 small shallot, sliced
• 1–2 Thai chiles or 1 tsp crushed red pepper (to taste)
• 2 tbsp tamari or soy sauce
• 1 tbsp fish sauce
• 1 tbsp rice vinegar
• 1 tsp sweetener of choice (optional)
• 1/2 cup fresh Thai basil leaves (or regular basil)
• Lime wedges, for serving

Instructions:

1. Heat oil in a large skillet over high. Stir-fry green beans 3 minutes until blistered; transfer to a plate.
2. Add turkey and cook, breaking up, until browned. Add garlic, shallot, and chiles; cook 1 minute.
3. Stir in tamari, fish sauce, rice vinegar, and sweetener. Return green beans and toss 1–2 minutes.
4. Remove from heat and stir in basil until wilted. Squeeze lime over the top.

Serve over cauliflower rice or a bed of shredded cabbage. Add a fried egg on top if you want to be extra. Swap green beans for asparagus when in season.

9. Lemon-Ricotta Turkey Burgers With Herbed Cucumber Salad

Juicy, bright, and anything but boring, these burgers use ricotta for moisture and lemon zest for zing. Ditch the buns and pair with a crunchy cucumber salad.

Ingredients:

• 1 lb ground turkey
• 1/2 cup whole-milk ricotta
• 1 large egg
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• For salad: 2 cucumbers, thinly sliced; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp chopped dill; salt and pepper

Instructions:

1. In a bowl, mix turkey, ricotta, egg, lemon zest and juice, garlic, Italian seasoning, salt, and pepper. Form 4 patties.
2. Chill patties 10 minutes to firm up.
3. Heat oil in a skillet over medium. Cook burgers 4–5 minutes per side until cooked through.
4. Toss cucumbers with olive oil, lemon juice, dill, salt, and pepper.

Serve burgers with lettuce wraps, tomato slices, and a dollop of tzatziki or pesto. Want smoky vibes? Add a pinch of smoked paprika to the patties.

10. Turkey Bolognese Over Roasted Spaghetti Squash

Slow-simmered flavor in weeknight time. This rich, tomatoey sauce hugs roasted spaghetti squash strands for a classic Italian comfort dish without the pasta carbs.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil, divided
• Salt and pepper
• 1 lb ground turkey
• 1 small onion, diced
• 2 carrots, finely diced (optional but adds body)
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1/2 cup chicken broth
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup heavy cream or 2 tbsp mascarpone (optional richness)
• Fresh basil and grated Parmesan, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Halve squash lengthwise, scoop seeds, rub with 1 tbsp olive oil, salt, and pepper. Roast cut-side down 35–40 minutes until tender. Scrape into strands.
2. Meanwhile, heat 1 tbsp olive oil in a pot over medium. Sauté onion and carrots 4 minutes. Add garlic; cook 30 seconds.
3. Add turkey and brown. Stir in tomato paste; cook 1 minute.
4. Add crushed tomatoes, broth, oregano, basil, and red pepper flakes. Simmer 10–15 minutes. Add cream if using; season to taste.

Serve sauce over squash with basil and Parmesan. Add mushrooms or spinach to boost veg. Short on time? Microwave the squash first, then finish in the oven to caramelize.

11. Cajun Turkey And Cauliflower “Dirty Rice”

All the swagger of dirty rice, minus the actual rice. Smoky, spicy, and packed with veggies, this skillet meal is bold, fast, and wildly satisfying.

Ingredients:

• 1 lb ground turkey
• 1 tbsp avocado oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 cups riced cauliflower
• 2 tsp Cajun seasoning (salt to taste)
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 cup chicken broth
• 2 green onions, sliced
• Hot sauce and lemon wedges, for serving

Instructions:

1. Heat oil in a large skillet over medium-high. Cook onion, pepper, and celery 4 minutes. Add garlic 30 seconds.
2. Add turkey and cook until browned. Stir in Cajun seasoning, smoked paprika, and thyme.
3. Add cauliflower rice and broth; cook 4–5 minutes until tender and most liquid evaporates.
4. Finish with green onions. Season and splash with hot sauce and lemon.

Add chopped chicken livers for classic flavor if you’re into it. Swap in andouille turkey sausage for extra smoky notes. This one reheats like a champ.

12. Creamy Sun-Dried Tomato Turkey Skillet With Spinach

Tangy sun-dried tomatoes and silky cream sauce make this feel fancy, but it’s a 20-minute stove-top situation. Spoon it over roasted veggies or just eat straight from the skillet (no judgment).

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/2 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup sun-dried tomatoes in oil, drained and chopped
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan
• 3 cups baby spinach
• Red pepper flakes, to taste

Instructions:

1. Heat oil in a skillet over medium. Sauté onion 2 minutes, then garlic 30 seconds.
2. Add turkey, Italian seasoning, salt, and pepper; cook until browned.
3. Stir in sun-dried tomatoes, cream, and broth. Simmer 3–4 minutes.
4. Whisk in Parmesan; add spinach to wilt. Finish with red pepper flakes.

Serve with sautéed zucchini or cauliflower mash. Add mushrooms for extra umami. For dairy-free, use coconut cream and nutritional yeast.

13. Turkey Shawarma Bowls With Tahini Drizzle

Middle Eastern spice magic meets low-carb bowl bliss. The turkey gets a shawarma-style marinade, then you pile on crunchy veggies and a lemony tahini sauce. It’s fresh, filling, and meal-prep friendly.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp cinnamon
• 1/4 tsp black pepper
• Pinch cayenne (optional)
• 2 tbsp lemon juice, divided
• 2 cups cauliflower rice
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Fresh parsley or mint, chopped
• For tahini drizzle: 1/4 cup tahini; 2–3 tbsp water; 1 tbsp lemon juice; 1 small garlic clove grated; pinch salt

Instructions:

1. Whisk tahini, water, lemon juice, garlic, and salt until smooth. Adjust water to drizzle consistency.
2. In a bowl, combine cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, cinnamon, black pepper, cayenne, and 1 tbsp lemon juice. Toss with ground turkey to coat.
3. Heat olive oil in a skillet over medium-high. Cook turkey, breaking up, until browned and fragrant, 6–7 minutes. Finish with remaining lemon juice.
4. Meanwhile, sauté cauliflower rice in a separate pan with a splash of olive oil and salt, 3–4 minutes.

Assemble bowls: cauliflower rice, spiced turkey, cucumber, tomatoes, red onion, herbs, and generous tahini drizzle. Add olives or feta if you like. Make-ahead tip: store tahini separately and dress before serving.

Conclusion

There you have it—13 low carb ground turkey recipes that bring the flavor without the fuss. Mix and match through the week, double up for meal prep, and tweak the spice levels to your mood. Now go claim that dinner hero status—you’ve got options, and they’re all delicious.