Our family makes this ground turkey tacos recipe almost weekly! We all love it, and it takes less than 30 minutes. A true weeknight meal!

Like many of you, I’m always looking for fast weeknight meals that feel put together. These quick turkey tacos made with ground turkey are one of my go-tos. The taco seasoning is made with spices I always have in my pantry, so I don’t have to think twice when it’s time to make them.

The turkey cooks up in under 20 minutes. All that’s left is to warm some tortillas, pile on your favorite toppings, and dinner is ready. This is honestly one of the recipes we make the most. If you love tacos as much as we do, check out our ground beef tacos and pork tacos.

Key Ingredients

• Taco Seasoning: I know you can buy packets at the store, but I much prefer our taco spice blend below. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. Another option is to use this homemade taco seasoning, which makes a larger batch and has a few optional ingredients for added flavor.
• Ground Turkey: I like to use ground turkey with at least 7% fat for these tacos. If you go with a leaner package, it can get a little dry. You can substitute ground chicken without any changes, and if you want to add veggies, see our taco meat recipe for tips.
• Tomato Paste and Stock: These make the taco mixture richer and more flavorful.  I like vegetable broth, tomato broth, or chicken stock. You only need ½ cup, so use whatever you have (water will work in a pinch, too).
• Tortillas: Use whatever tortillas you love best. Homemade tortillas are always a treat, and if you want to try making them, we have recipes for both corn tortillas and flour tortillas.
• Taco Toppings: These are your tacos, so go wild with your favorites! In our house, we switch it up between lettuce, cabbage, tomato, avocado (sliced or mashed), sour cream with a squeeze of lime, and pickled red onions. Cheese is always a hit, too.

Find the full recipe with measurements below.

How to Make Turkey Tacos

Tip 1: Make our homemade spice mix. If you’ve been around here for a while, you know we love our homemade taco seasoning. If you’re new, trust me. Skip the store-bought packets and mix up your own with chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt. It makes all the difference.

Tip 2: Brown the turkey. Let your ground turkey get a little color and a few crispy edges. I like to press the turkey down in the skillet and let it hang out for a minute before breaking it up. Sprinkle in your spice mix, then use a wooden spoon to break it up into crumbles. A heavy skillet (cast iron is my go-to) works wonders here. I do the same thing when I make our beef tacos.

Tip 3: Finish with tomato paste and stock. This is the secret to juicy, flavorful taco meat. Once your turkey is browned and crumbly, stir in a spoonful of tomato paste and a splash of stock. Let it bubble away for a minute or two, and you’re all set to build your tacos!

Tip 4: Warm your tortillas. My favorite way is to toast them one at a time over the gas burner until they’re soft with a few charred spots. If you don’t have a gas burner, just heat them in a hot pan until they’re warm and still soft. Stack them up and wrap in a clean dish towel until you’re ready to eat.

Serving Suggestions

I’m sure you already have favorite toppings for tacos, but here are a few more ideas from our kitchen. We love stuffing tortillas with all the toppings. The options are endless!Here are some of our go-tos:

For sides, we love rice and beans. Here are our recipes for Mexican rice, saffron rice, and cilantro lime rice. Plus, two recipes for beans: refried beans or these saucy black beans. And if you want dinner to feel like your favorite Tex-Mex restaurant, try homemade salsa with tortilla chips.

More Taco Recipes

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This light and savory turkey meatball soup recipe is made with tender mini meatballs, orzo, and fresh kale. It’s simple, nourishing, and just delicious.

I’m always in the mood for soup. They are comforting, usually one-pot recipes, and since we’re big on hearty soups, they are always satisfying. This turkey meatball soup hits all the right notes, and I am so happy we’ve added it to our ever-growing list of easy soup recipes.

Thanks to the protein-packed meatballs and orzo, this soup stands entirely on its own, no sides needed. It’s also great for making ahead of time. Just keep in mind that the orzo will continue to absorb the broth as it sits. If you’re reheating it the next day, simply add a splash of extra broth to bring it back to that brothy soup consistency (or don’t, it’s still delicious!).

Key Ingredients

• Ground Turkey: For the best results, use ground dark meat or ground turkey that’s at least 7% fat. Any leaner and the meatballs will be dry and crumbly rather than juicy. Ground chicken or ground pork are great substitutes. In fact, I use a combination of chicken and pork in our popular Italian wedding soup recipe.
• Spices: You’ll mix a little salt, black pepper, smoked paprika, and pepper flakes (I love gochugaru, but crushed red pepper flakes are fine) into the turkey to make the meatballs. Then, the soup has ground fennel and bay leaves. Both make our broth seriously tasty.
• Onions, Carrots, and Garlic: We wanted this to be a weeknight-friendly soup, which means prep needs to be minimal. So, we keep the base simple with onion (yellow or sweet onion are great), carrots, and garlic.
• Stock: Use a flavorful chicken or turkey stock. Store-bought is fine, just use something you enjoy. Bone broth is also great and will bump up the protein. For homemade, here’s our chicken stock recipe and here’s our bone broth recipe.
• Orzo: Any small pasta shape will work, but our family loves orzo in soup. The starch in the pasta helps thicken the soup’s broth a bit, giving it a creamier texture without any added dairy.
• Kale: We stir an entire bunch of kale into the broth right at the end. If kale is too hearty for you, spinach or cabbage are excellent alternatives.

Find the full recipe with measurements below.

How to Make Turkey Meatball Soup

Tip 1: Make the meatballs. This recipe uses mini meatballs made with seasoned ground turkey, which we pinch off and roll into little balls. These aren’t like our classic meatballs or Italian meatballs, which have breadcrumbs and egg, but are simpler and turn out with an almost bouncy texture in the soup.

To make them, mix the ground turkey with salt, pepper, smoked paprika, and a bit of pepper flakes. Then pinch off little bits of the meat (around 1/2 tablespoon’s worth), and roll into little balls.

Tip 2: Brown the meatballs. To build flavor into the base of our soup and add a little color to our meatballs, you’ll brown them in olive oil before making the broth. You aren’t looking to cook them all the way through (that will happen later as the meatballs simmer in the soup). If you have a wide soup pot, you may fit them all in one go; otherwise, consider browning in batches (they take 5 to 7 minutes to brown).

Tip 3: Build the soup base. After browning, you’ll move the meatballs to a plate and set them aside. The pot will be left with some oil and browned, stuck bits at the bottom. This is where a lot of flavor lives, so toss in your onions, carrots, garlic, fennel, and bay leaves, then cook them until they begin to soften. The moisture from the onions will release, helping you scrape up the stuck bits from the bottom of the pan.

Tip 4: Simmer, but not for long. When the onions and carrots are beginning to turn tender, pour in the stock and add the meatballs back. The broth will taste a bit lackluster at this point, but after simmering the meatballs and adding the orzo later, it will transform into a lovely, savory broth. You’ll simmer for about 10 minutes.

Tip 5: Add the pasta and cook just until tender. In goes the orzo. You’ll continue to simmer for 5 to 7 minutes (or until the orzo is tender). As it cooks in the soup, it releases flavor and some starch, which thickens the broth nicely, giving it a more luxurious mouthfeel.

Tip 6: Finish with lots of kale. Once your orzo is tender, stir in lots of greens (that’s kale in our photos). Then, let the soup simmer a few more minutes so it wilts down and becomes tender. Don’t simmer too long, though, you want that bright green color!

Serving Suggestions

This soup is fabulous right out of the pot, but if you want to make it even more delicious, consider grating some Parmigiano Reggiano or Pecorino Romano cheese over the top. It’s also lovely with a pop of lemon (I just squeeze a lemon wedge over my bowl).

More Favorite Soup Recipes

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Turkey, Sweet Potato, and Black Bean Soup is a great use for leftover turkey, but you can also make this tasty soup with chicken. And I’ve adjusted this recipe to use more turkey and fewer beans and sweet potatoes for a lower-carb version.

PIN Turkey, Sweet Potato, and Black Bean Soup to try it later!

This delicious and easy Turkey, Sweet Potato, and Black Bean Soup is a lovely way to use leftover leftover turkey, if you’re lucky enough to end up with some! And one of my favorite traditions for the day after Thanksgiving is taking the turkey carcass, putting it in a roasting pan with lots of water, onions, carrots, celery, and a bit of Penzeys Turkey Soup Base, and filling up the house with the smell of homemade Turkey Stock.

And this soup recipe with turkey, black beans, and lime is one of my favorite soups to make with leftover turkey, and I’m indulging my love of sweet potatoes here as well. This recipe is pretty flexible, but don’t leave out the touch of fresh lime juice added at the very end. Lime and sweet potatoes are what make this soup so absolutely delicious!

Soup with sweet potatoes and black beans is a splurge for people who are watching carbs, but I’ve updated this favorite soup to make it a bit lower in carbs. Here’s the printer-friendly recipe of the original version for anyone who was a fan!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can this Turkey Sweet Potato Soup recipe be made with chicken?

Any soup recipe that uses leftover turkey can also be made with cooked diced chicken!

What did I do to make the Turkey Sweet Potato Soup lower in carbs?

I love this soup so much, but the original recipe was more of a carb splurge than I wanted these days with both beans and sweet potatoes. To make a lower-carb version of the soup, I just used fewer sweet potatoes and beans and more turkey. And I also added a little more turkey stock to make sure it’s still eight servings.

Want Low-Carb Turkey Soups?

Check out Low-Carb Turkey Soup Recipes to see the lowest-carb turkey soup recipes on my blog.

How to make Turkey, Sweet Potato, and Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. You can make the soup using chicken broth from a can, but I highly recommend making turkey stock if you have a turkey carcass. Here is how to make homemade Turkey Stock, and it will make your house smell great while it cooks.
2. Start by cooking the onions and celery a few minutes in the bottom of the soup pot. 
3. Then add diced sweet potatoes, spices, and turkey stock and simmer about 40 minutes. 
4. Add black beans and liquid and simmer about 15 minutes more.
5. Then add the diced turkey and green chiles and simmer another 15 minutes. 
6. Stir in the lime juice, simmer a few minutes more, and serve hot. 
7. This Turkey Sweet Potato Soup is good with cheese and sour cream to sprinkle on at the table if you like the sound of that!

Weekend Food Prep:

This recipe for Turkey, Sweet Potato, and Black Bean Soup has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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Use this incredible turkey brine recipe for amazing flavor, soft and tender meat, and crispy skin.

If you’re on the fence about brining turkey, just do it! This turkey brine is a game-changer, adding incredible flavor and making your roasted turkey savory and delicious while tenderizing the meat (trust me on this one).

We teamed up with our friend, Chef Richard Hattaway, to develop this easy turkey brine recipe, and we couldn’t be more thrilled with the results. I was determined to make sure that brining was truly worth the effort, and I am 100% confident that this brine delivers. It makes the best roasted turkey I’ve ever had, and you can bet I’ll be using it for every Thanksgiving turkey moving forward.

Key Ingredients

• Salt: I use kosher or good-quality sea salt for my turkey brine. Avoid using iodized salt, as it can give the turkey a metallic taste. When measuring salt for your brine, use a scale or our specific volume measurements in the recipe below (we have provided them for Morton’s and Diamond Crystal). Look at my photo below. Both bowls are holding 4.5 ounces of salt. The Diamond Crystal salt flakes are fluffier and bigger, taking up more space than Morton’s salt. You don’t need to worry about this if weighing your salt, but if you use volume measurements (cups/tablespoons), you must know about it.
• Sugar: If I’m going to brine a turkey, I want it to be flavorful. The brown sugar added to our brine recipe helps tremendously with this. The combination of salt and sugar in our brine recipe pulls some liquid from the turkey meat and replaces it with the brine, adding so much flavor.
• Worcestershire Sauce: This adds a lovely savory, umami flavor to our brine (and ultimately the turkey meat).
• Pepper: Richard adds a lot of black pepper to his brine, and I love it. Black pepper does a fantastic job of convincing you something is well-seasoned (that’s why so many chefs always season with salt AND pepper when cooking).
• Garlic: This brine avoids citrusy flavors and focuses on savory flavors instead. Whole heads of garlic, lots of fresh thyme, and bay leaves make your turkey taste amazing.

Find the full recipe with measurements below.

How to Brine a Turkey

Tip 1: Brine turkey for 2 days. Turkeys are large, and the brine needs time to work through the bird. If you do not have 2 days, we still recommend leaving your turkey in the brine for at least 1 day (trust me, 1 day in this brine will produce a more flavorful turkey than not brining at all).

Tip 2: Use a large, heavy-duty brine bag. These are sold in kitchen stores and online. You can also use a 5-gallon bucket with a food-safe liner. Don’t worry if the turkey is not entirely submerged (ours wasn’t in our video or photo below). If this happens to you, flip the turkey in the brine halfway through brining.

Tip 3: Store turkey in the brine at or below 40°F (4°C). If you have the space (or a second fridge), you can brine the turkey in your refrigerator. Place your bag or bucket into the fridge. I put my brine bag into a roasting pan. If you do not have enough space, use a brine bag and place it in a well-insulated, ice-filled cooler. If you use a cooler, check the temperature of the ice water regularly to ensure that it stays below 40°F (4°C). Here’s the USDA’s guide for safely brining a turkey.

While I use my roasting pan to hold my brine bag when using the fridge, the pan doesn’t fit inside my cooler, so I put the bag directly into the ice without a pan underneath. Brine bags are thick, so you should not have any issues with them leaking (just keep something sharp away from them).

Tip 4: Don’t rinse the turkey after brining it. You might see some recipes call for rinsing, but it’s not necessary with our recipe below. We’ve done side-by-side taste tests with rinsed and unrinsed turkeys and found no difference in saltiness. I promise your turkey won’t be over-salted!

Tip 5: Air-dry in the fridge overnight. If you are like me and love crispy turkey skin, after removing it from the brine, let your turkey air-dry in the fridge overnight. I place it on a roasting rack inside a roasting pan or rimmed baking sheet. I love this step because my brine is out of the way, and my turkey is perfectly brined and ready to roast the next day.

Thanksgiving Turkey Timeline

If you are like us, you don’t roast many turkeys throughout the year. Most of us really only roast them around the holiday season.

Here’s our timeline for thawing, brining, and roasting turkey. I will use Thursday as our goal since that’s how Thanksgiving falls in the US, but you can easily move the days around to fit your intended roasting day.

This timeline assumes a thawed turkey. To safely thaw a turkey, do it in the refrigerator. Plan on 24 hours in the fridge for every four to five pounds of turkey–so a 16-pound turkey will take four days to thaw.

• Monday: Brine the turkey
• Wednesday night: Remove turkey from brine, place it onto a rack set inside a roasting pan or rimmed sheet pan, and refrigerate overnight
• Thursday: Roast the turkey, allowing approximately 14 minutes per pound, in an oven preheated to 325°F (162° C). Here’s our roast turkey recipe and I highly recommend this turkey gravy!

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This slightly-spicy Slow Cooker Ground Turkey Soup has pinto beans, peppers, chiles, and Green Chile Enchilada sauce for extra flavor! See tips in the post for making a version of this soup with even fewer carbs.

Pin Slow Cooker Ground Turkey Soup to try it later!

Lately I find myself grabbing a few cans of Hatch Green Chile Enchilada Sauce whenever I’m at the grocery store, and when I wanted to spice up this Slow Cooker Ground Turkey Soup the Hatch Enchilada Sauce plus a can of diced green chiles gave me just the right amount of heat. (And just in case anyone is wondering, Hatch company hasn’t paid me to mention their Green Chile Enchilada Sauce, I just love it!)

I loved the soup with a little grated cheese sprinkled on top, and for those who’d like even more heat, Green Tabasco Sauce is the perfect thing to add to your soup at the table. And I know some people want those slow cooker recipes that can cook all day on low, but when you haven’t planned ahead, this is something you can throw together in the afternoon and after a few hours on high, you have a delicious dinner.

I cooked my soup for 3 hours on high (and another hour or so wouldn’t hurt), but if you need more time than that, 6-8 hours on low would also work just fine.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How can you make the ground turkey soup lower in carbs?

You could use more turkey and skip the beans to make this a low-carb soup, or replace the beans with 1-2 cups of cauliflower rice added a few hours into the cooking time. (If you like the idea of using cauliflower rice, you might want to check out Green Chile Turkey Enchilada Soup which is a similar soup made in the Instant Pot that has the option of replacing the beans with cauliflower rice.)

What size slow cooker did I use?

I used a 3.5 Quart Slow Cooker (affiliate link) for this recipe.

Want more easy and tasty slow cooker recipes? 

You can use Slow Cooker Recipes to find more recipes like this one. Or check out my other site Slow Cooker or Pressure Cooker for lots more ideas for the slow cooker!

How to make Slow Cooker Ground Turkey Soup :

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat a little oil in frying pan, brown the ground turkey very well; then add turkey to the slow cooker. (Browning adds flavor for slow cooker dishes, so don’t rush this step.)
2. Add more oil and cook the onions for about 5 minutes, or until they’re pretty well softened; then add the Ancho chile powder, ground cumin, and dried Mexican oregano and cook about a minute more. Add the onion mixture to the slow cooker.
3. Rinse the pinto beans until no more foam appears, and add to the slow cooker. (This removes the salt and makes the beans a little easier to digest.)
4. Add the finely chopped red bell pepper, Hatch Green Chile Enchilada Sauce (affiliate link), diced green chiles (affiliate link), and chicken broth or homemade chicken stock. If you need gluten-free, be sure to use a brand of green chile enchilada sauce that’s gluten free.
5. Cook the soup for 3-4 hours on high (or 6-8 hours on low).
6. Serve hot, with grated cheese and Green Tabasco Sauce (affiliate link) to add at the table.

More Tasty Slow Cooker Dinners:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Since this Slow Cooker Ground Turkey Soup has pinto beans, it’s probably too high in carbs for strict low-carb diets, but you could double the turkey and skip the beans or replace beans with a few cups of cauliflower rice for a low-carb version. With lean ground turkey and low-fat cheese, the soup is good for any phase of the original South Beach Diet. (The green chile enchilada sauce does contain a small amount of cornstarch and sugar, but the amount per serving is very small.)

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2012. It was last updated with more information in 2023.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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These simple turkey avocado veggie wraps are crazy delicious! Shaved turkey, tons of fresh vegetables, and a creamy avocado spread – YUM!

Meet your new favorite lunch OR easy dinner recipe!

These wraps are loaded with crunch and flavor, and they only take a few minutes to roll up!

Starts with Avocado Spread

These tasty little wraps start with a simple avocado spread. Not only does it add a creamy element and yummy flavor, the spread is also the literal glue that keeps these wraps from unraveling.

• ripe avocado
• fresh lime juice
• sour cream or mayo
• salt and pepper

It’s basically guacamole made creamy, and it is DELICIOUS.

Best Veggies for the Turkey Wraps

Fresh vegetables make a very notable appearance in these wraps.

They add crunch, flavor, pops of juiciness, and an overall “pat-yourself-on-the-back-for-eating-so-many-veggies-at-lunch” element that will keep you beaming all the way to the pan of brownies for dessert.

It goes without saying that the vegetables can be totally customized to your preferences or what you have on hand. I like to use the following:

• fresh spinach
• shredded carrots or broccoli slaw (the prepackaged mix in the salad section at the store – usually has shredded broccoli and shredded carrots)
• cucumbers
• bell peppers
• cherry tomatoes

Talk about a lesson in eating your colors! Gorgeous veggies

How to Assemble the Wraps

A very straightforward process, assembling these wraps is super quick!

The most important steps are:

1. spreading the avocado spread over the entire wrap (leaving just a slight border around the edge)
2. stacking the turkey and veggies only on one half of the wrap

This makes it a lot easier to make sure all the veggies and turkey stay INSIDE when rolling up the wrap. It also allows that avocado spread to seal the wrap closed once it’s fully rolled up.

Wrap Flavors

You can use any variety of tortilla or wrap for these turkey avocado veggie wraps.

The most common wrap flavors at my local grocery store are spinach and sun-dried tomato, and both of those are delicious with these ingredients.

You can also use a plain flour tortilla, a low-carb wrap, or whatever type of flatbread catches your eye to be the vehicle for rolling up the avocado spread + turkey + veggies.

Adding a sprinkle of salt and pepper and a splash of olive oil and vinegar to the veggies before rolling up adds an amazing boost of flavor!

These fresh and flavorful wraps are one of my favorite things to make for lunch. Just for me. By myself. At home.

The only downside is that when I know I have the ingredients for them, it leaves me wanting to eat lunch at, like, 9:06 a.m. Although, maybe these wouldn’t be half bad for breakfast either??

They also make a wonderful grab-and-go, light and healthy dinner. For this option, I roll up the wraps, cut them in half, and wrap each half tightly in plastic wrap (could also use parchment or foil). We’ve schlepped them everywhere from wrestling meets to church youth night activities.

Because they are customizable, that means you can make them with all YOUR favorite veggies and ingredients!

One Year Ago: Cinnamon Roll Blondie Bars 
Two Years Ago: Quick and Easy Greek Lettuce Wraps
Three Years Ago: Dark Chocolate Brownie Granola Bars 
Four Years Ago: Cheesy Sausage Wonton Bites
Five Years Ago: Pull-Apart Cheesy Pepperoni Pizza Sliders
Six Years Ago: Turkey and Swiss Sloppy Joes {30-Minute Meal}
Seven Years Ago: S’Mores Hershey Kiss Blossom Cookies
Eight Years Ago: Healthy and Delicious Broiled Tilapia Tacos {30-Minute Meal} 
Nine Years Ago: Cinnamon and Sugar Breadstick Twists
Ten Years Ago: Cheesecake Stuffed Chocolate Chip Cookie Bars

Turkey Avocado Veggie Wraps

Yield: 4 wraps

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

• 1 medium avocado
• 2 tablespoons mayonnaise or sour cream
• 1 tablespoon fresh lime juice
• Salt and pepper
• 4 tortillas or wraps (10- to 12-inches)
• 8 ounces shaved deli turkey
• 4 cups torn or chopped fresh spinach
• 1 cup shredded carrots or broccoli slaw mix
• 1 English cucumber, cut into thin matchstick slices
• 1 cup halved cherry or grape tomatoes
• 2 bell peppers, orange, red, yellow or green, cut into thin slices
• ½ cup finely shredded Parmesan cheese (optional)
• Oil and vinegar (optional
• Salt and pepper

Cook ModePrevent your screen from going dark

• In a small bowl, mash the avocado, sour cream or mayo, lime juice, and a pinch of salt and pepper together until combined.

• To assemble the wraps, spread a couple tablespoons of the avocado spread over the wrap (leaving a thin border around the edge).

• Layer the following on one half of the wrap: turkey, spinach, carrots (or broccoli slaw), cucumbers, cherry tomatoes, bell peppers, Parmesan cheese.

• Sprinkle with salt and pepper and a dash of olive oil and favorite vinegar (balsamic is delicious here), if desired.

• Starting from the edge loaded with turkey and veggies, roll up tightly. The avocado spread should help “seal” the wrap closed on the long edge.

• Cut in half. Serve immediately or refrigerate, well wrapped, for an hour or so before serving (any longer and the avocado spread may darken in color – doesn’t affect the taste).

Course: Main Course

Cuisine: American

Method: No-Bake

Serving: 1 wrap, Calories: 407kcal, Carbohydrates: 53g, Protein: 22g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 1377mg, Fiber: 8g, Sugar: 9g

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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This Coconut-Lime Turkey Rice Soup Recipe is a great idea for leftover turkey, and you can make it with chicken if you don’t have turkey. Just substitute cauliflower rice for the rice to make this a low-carb soup!

PIN the Turkey Rice Soup Recipe to try it later!

This Coconut-Lime Turkey Rice Soup Recipe is different than any leftover turkey soup I’ve made, with a slightly spicy broth, lime juice, and coconut milk as the base of the soup. This is a turkey soup that’s loaded with Asian flavors!

I used cilantro in the soup but if you’re not a cilantro fan I’d love this with Thai Basil if I had some. If you don’t have any fresh herbs, I think thinly sliced green onions would also be nice in the soup.

And the last few times I’ve made this turkey soup with coconut milk, I’ve switched out the small amount of rice for frozen cauliflower rice, which makes this a soup that’s very low in carbs. And if you don’t have any leftover turkey, I highly recommend making the soup with leftover chicken!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What gives the Asian flavors in this Turkey Rice Soup?

The main ingredients that add Asian flavors and make this a think-outside-the-box recipe for turkey soup include lime juice, ginger root, garlic cloves, soy sauce, and coconut milk. I used Green Tabasco Sauce for the spicy flavor but you could also use some kind of Asian hot sauce.

How many carbs are in the two version of Turkey Rice Soup?

If you make the original version of this soup with a small amount of brown rice, this soup will have 11 net carbs per serving and 11 grams of protein. If you switch the brown rice for cauliflower rice, the soup will have only 5 net carbs per serving, and still with 11 grams of protein! (I recently discovered some of my recipes that use Monkfruit Sweetener were originally calculated in correctly, so I have corrected that info.)

Want more low-carb ideas for using leftover turkey?

I would absolutely switch out the rice that’s added at the end in this soup for frozen cauliflower rice to make this a low-carb soup! And if you have plenty of leftover turkey to use, check out my Low-Carb Recipes for Leftover Turkey!

How to Make Coconut-Lime Turkey Rice Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used 2 cups of leftover turkey, and next time I’d shred the turkey into pieces instead of cutting it.
2. You’ll need fresh ginger root to make this recipe (don’t even think of substituting ground ginger!) Slice about 6 slices of ginger.
3. The ginger is simmered with chicken stock, garlic cloves, lime juice, soy sauce, and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice to make a flavorful base for the soup.
4. Then remove garlic and ginger pieces and add the diced or shredded leftover turkey (or chicken), coconut milk, and some Green Tabasco Sauce (affiliate link), or use a fresh chile pepper if you prefer.
5. Simmer that for about 6 minutes without letting it come to a boil.
6. Add 1 1/2 cups of cooked rice or cooked Cauliflower Rice (affiliate link) and cook soup a couple minutes more, just long enough that the rice is hot. (I first made this with cooked Uncle Ben’s Brown Rice that I had in the freezer and just thawed it in the microwave. Now I’d use frozen cauliflower rice that cooks in the bag in the microwave.)
7. While the rice simmers in the soup, wash and finely chop the cilantro, basil, or Thai basil, or sliced green onions whichever you’re using.
8. Stir in the chopped herbs or green onions, simmer a minute or two more and serve hot.
9. Sliced limes to squeeze into the Coconut-Lime Turkey Rice Soup would be nice for serving.

Want More Turkey Soup Ideas?

Check out Low-Carb Turkey Soup Recipes on Kalyn’s Kitchen for lots more ideas for tasty soups with turkey, chicken, or ground turkey!

Weekend Food Prep:

This Coconut-Lime Turkey Rice Soup Recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

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This super nourishing soup of turkey meatballs and kale braised in lemony garlic broth is full of flavour and makes for a great comfort dish that is still very healthy. You get the benefits of antioxidant-packed kale, chicken broth and protein-rich turkey or chicken meat, plus all those beautiful notes of citrus and garlic. I made this dish for my Paleo reset program and it’s become a crowd-favourite, so I am sharing it on the blog as well.  It’s paleo, gluten-free, Whole30 and keto-friendly. 

I love making this soup when I feel like something nourishing and warm. It’s great for when you’re feeling under the weather or coming down with a cold as it’s full of nutrients, Vitamin C and healing broth. In my true style, I made sure it’s also packed with flavour and in this case you get lots of umami, citrus and garlic.

How To Make Braised Turkey Meatballs & Kale Soup

There are two parts to making this lovely turkey meatball soup dish.

First, you make the meatballs and you can use ground turkey, chicken or pork. Fish can also be ground up into mince and will work well in this recipe. The meatballs are partially pan-fried before you add them to the soup. 

The soup base is very easy to make and I used a few spices, citrus and garlic to give it a lot of flavour. The addition of fish sauce gives the broth saltiness and that lovely umami flavour but you can always use a little extra salt instead. 

I used kale but any leafy greens with work. You might like to add some collard greens or Chinese greens like bok choy or broccoli, Swiss chard etc. To be honest, you can add as many different veggies as you like. Add starchy roots earlier so they can cook and leafy, fibrous ones towards the end. I often use kale in soups, like this chicken tortilla one.

Dietary Modifications

This soup has a few starchy vegetables, so if you’re following a low-carb or keto diet, replace the carrots and potatoes with zucchini and/or broccoli. You might want to keep some carrots. You can also use a little less leek. White potatoes can be swapped for sweet potatoes or parsnips. 

Make-Ahead Tips

You can make the meatballs ahead of time. You can pan-fry them or keep them raw in the fridge for 2-3 days or freeze them for up to 3 months. Defrost in the fridge overnight before using as per recipe instructions. I also love keeping some homemade chicken broth in the freezer or fridge but you can also use store-bought broth. 

Pre-chopping the kale and leeks and peeling garlic will also save you some time. You can store those in an airtight container in or Ziploc bags in the fridge for 2-3 days before using. Use the potatoes when needed, though. 

More make-ahead friendly recipes here. 

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Flavorful and SO fast, this Thai-style ground turkey with green beans is a super easy and delicious weeknight meal!

I love simple and tasty dinners, and this one has become a huge family favorite! P.S. It makes fantastic lunch leftovers, too.

It is tasty served over rice with flatbread or naan bread, but it is extremely delish served sans carbs (never thought I’d say that, since I love me some carbs).

If serving with rice, start the rice cooking before embarking on this recipe. This meal comes together so quickly that you’ll easily be waiting on the rice to finish cooking if you don’t begin with the end in mind.

The Flavor is in the Sauce

The sauce for this Thai-style ground turkey and green beans is loaded with flavor. A little sweet, a little salty, a little spicy.

• oyster or hoisin sauce
• broth
• soy sauce
• chili garlic sauce
• tiny bit of brown sugar

The heat level can be largely moderated by how much chili garlic sauce you add. As written, it’s on the mild end of spicy, so add more or less chili garlic sauce depending on how spicy you like things.

Thai Basil vs Sweet Basil

If you can find Thai basil, it is exceptional here. (I usually grow it in my minimalist garden every year, just for recipes like this.) It adds distinctive earthy, anise flavored notes that compliment the simple ground meat and green beans perfectly.

Regular, sweet basil (like the kind used in pesto or Italian dishes) can be subbed for the Thai basil. The flavor will be a bit different – less pungent and more herbal and ctirusy – but still delicious.

Either way, fresh basil really does elevate this dish to something special.

The finished dish isn’t overly saucy, but wow, that sauce definitely packs a major flavor punch. I think more sauce could easily overpower the other ingredients (and make everything too salty), but you could try doubling the sauce if you want more of it. 

We’ve been eating this meal on repeat. And I have been hoarding the leftovers, not even going to lie about that. BEST LUNCH.

I’m not sure why everyone insists they still need to eat dinner in the summer months when it’s a million degrees and dinnertime is weird and I want a break from all things related to cooking dinner (be aware, I still want to EAT dinner, but I doth not want to COOK dinner).

Thank goodness for meals like this. It checks all the boxes: fast, easy, healthful and delicious. And because it is on the table in 30 minutes and requires very little brain power, my will to live can continue on until the next dinnertime comes around.

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Thai-Style Ground Turkey and Green Beans {20-Minute Meal}

Yield: 6 servings

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

• ¼ cup chicken broth
• ¼ cup oyster or hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon brown sugar
• 1 ½ pounds lean ground turkey or ground chicken
• 12 to 16 ounces fresh green beans, trimmed and cut into 1-inch pieces
• ½ cup fresh Thai or sweet basil, chopped or torn into small pieces

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• In a small bowl or liquid measuring cup, whisk together the broth, oyster or hoisin sauce, soy sauce, chili garlic sauce, and brown sugar. Set aside.

• In a 12-inch skillet set over medium heat, add the ground turkey with a pinch of salt and pepper. Cook, breaking the meat into small pieces, until no longer pink, 5 to 6 minutes. Off the heat, drain excess grease.

• Return the skillet to medium heat. Whisk the sauce to recombine and add to the skillet. Give the meat and sauce a quick stir.

• Add the green beans. Bring to a gentle simmer, cover, and cook for 3 to 5 minutes until the beans are crisp-tender (add additional time for more tender green beans).

• Add the basil. Give everything a good stir to bring the sauce up from the bottom of the pan. Serve immediately. It is delicious on its own or served over hot, cooked rice with flatbread or naan.

Rice: if serving over rice, start the rice cooking before beginning the recipe. 
Sauce: the finished dish isn’t overly saucy, but the sauce definitely packs a major flavor punch. More sauce could easily over power the other ingredients (and make everything too salty), but you could try doubling the sauce if you want more of it. 

Course: Main Course

Cuisine: Asian

Method: Stovetop

Serving: 1 serving, Calories: 159kcal, Carbohydrates: 7g, Protein: 28g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 62mg, Sodium: 695mg, Fiber: 2g, Sugar: 3g

Recipe Source: inspired by a recipe in the Food Network Magazine June/July 2024 (changed sauce recipe, reduced basil, increased ground turkey and green beans, etc)

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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This slow cooker boneless turkey breast is juicy, hands-off, and oven-free, the ultimate stress-free recipe for Thanksgiving, Christmas, or any cozy dinner.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Holiday Recipes

This slow cooker turkey breast recipe is a secret weapon for stress-free holiday cooking, or any time you want delicious, juicy turkey meat without turning on the oven.

This turkey recipe is perfect for small to medium gatherings (although I do 2 breasts at a time so it’s still a lot of meat), and even better if you’re doing a summertime Christmas or Thanksgiving or just need your oven free for sides or dessert.

Using a slow cooker / Crock-Pot, the turkey breast is cooked low and slow in a garlicky, herb-infused broth that keeps it moist and full of flavor (no dry breast meat here!). Once it’s done, you finish it under the grill for that golden, crispy crust and make a super simple gravy from the leftover broth. Honestly, this might be the easiest turkey recipe you’ll ever make…and love.

 For more holiday mains, check out my orange bourbon glazed ham or pineapple and rum glazed ham, my slow-cooked lamb shoulder, this hearty beef rump roast or the smaller baked pork tenderloin with honey garlic sauce.

What You’ll Need

Here is what you’ll need for this boneless turkey breast in a slow cooker recipe. Find the full measurements in the recipe card below.

• Boneless, skinless turkey breasts – I used 2 x 2 lb / 1 kilogram turkey breasts. Mine were frozen that were thawed overnight, you will find them in the freezer section of the supermarket around Thanksgiving/Christmas time. You can use fresh turkey breast or thawed frozen, just make sure it’s fully defrosted. IYou can easily use this recipe for 1 turkey breast with more or less the same amount of broth.
• For flavor: Onion (adds sweetness and base flavor), garlic cloves (halved for a mellow garlic infusion), fresh rosemary and thyme (classic herbs for aroma and warmth, you can also use sage or dried herbs), mild English mustard (adds tang and depth, if you’re out of mustard, a tiny splash of Worcestershire sauce adds a similar depth.).
• For the broth: butter (richness and moisture), low-sodium chicken stock (keeps everything juicy and forms the base of our gravy) and a little salt and pepper to season the turkey breasts.
• For the gravy: butter and flour (for a simple roux), strained cooking broth (packed with all those savory turkey drippings).
• Optional: a splash of water or cream for the gravy.

How To Make Boneless Turkey Breast In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for cooking turkey breast in a slow cooker (or Crock-Pot).

• Pour ½ cup of chicken stock into the slow cooker and stir in the mustard and butter.
• Add half the onion quarters, garlic, rosemary, and thyme to the bottom.
• Place turkey breasts on top, season with salt and pepper.
• Pour over the remaining stock and scatter the rest of the herbs and garlic on top.
• Cover and cook:
  • On HIGH for 3.5–4 hours.
  • On LOW for 6 hours.
  • Internal temperature of the meat should be 165–175°F (73–80°C).
• Once cooked, transfer turkey breasts to a baking tray and preheat the oven to 350°F (180°C) with the grill/broil setting on.
• Baste the turkey with a tablespoon or two of the cooking broth and broil/grill for 5 minutes or until golden brown on top.
• Rest the turkey for a few minutes before slicing.

To make the gravy:

• Strain the slow cooker juices into a bowl. Skim off any excess fat from the top.
• If you have less than 2 cups of liquid, top it up with extra water or stock.
• In a saucepan, melt butter over medium heat. Stir in flour and cook for about 30 seconds.
• Gradually whisk in the broth, starting with 1 cup, then the second. Stir constantly until thickened (2–3 minutes).
• Optional: Add a splash of cream or extra butter for richness.

Watch The Video

Recipe Tips

• Make-Ahead Friendly: You can cook the turkey a day in advance and reheat gently with some broth or in the oven, covered.
• Storage: Leftovers keep well for 3–4 days in the fridge. Freeze sliced turkey and gravy separately for up to 3 months.
• Flavor Boost: Add a splash of white wine or lemon juice to the broth if you like a little tang.
• Gravy Richness: Stir in a bit of cream or a knob of butter at the end for a more luxurious sauce.
• Variation: Swap turkey with chicken breasts or thighs using the same method!

Serving Suggestions

This slow cooker turkey breast pairs beautifully with creamy mashed potatoes, roasted veggies, holiday green beans, cranberry sauce, or a crisp green salad. It’s also perfect for sandwiches the next day (hello, leftover gravy dipping sauce!).

If you’ve tried this boneless turkey breast in a slow cooker or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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