33+ Tasty and Healthy Spring Turkey Recipes to Celebrate the Season

As the days grow longer and the weather warms up, it’s the perfect time to freshen up your meals with some light and flavorful dishes.

Spring is the season for vibrant vegetables, fresh herbs, and lighter fare, and turkey makes the ideal centerpiece for many dishes that fit the mood.

Whether you’re planning a spring brunch, a healthy dinner, or a festive holiday meal, turkey offers versatility and lean protein, making it a go-to option for the season.

In this blog, we’ve gathered 33+ spring turkey recipes that will add zest to your table.

From grilled turkey skewers to turkey and vegetable salads, these recipes bring the best of spring’s flavors together with the goodness of turkey.

33+ Tasty and Healthy Spring Turkey Recipes to Celebrate the Season

With these 33+ spring turkey recipes, you now have a variety of fresh, healthy, and exciting dishes to try throughout the season.

Whether you’re in the mood for a simple turkey salad, a savory turkey meatball dish, or a flavorful turkey stir-fry, there’s something here for every taste and occasion.

These recipes are designed to highlight the best of spring’s ingredients while offering a lean, protein-packed alternative for your meals.

So, embrace the season and enjoy the versatility of turkey in these delicious recipes that will surely become family favorites.

Spring Herb-Infused Roasted Turkey Breast

A simple yet flavorful way to celebrate the season with a succulent roasted turkey breast. The combination of fresh spring herbs, lemon, and olive oil brings a light, bright touch to the rich flavors of turkey, making it perfect for a spring dinner or festive gathering.

Ingredients

• 1 boneless, skinless turkey breast (about 3–4 lbs)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper to taste
• 1 cup chicken broth
• 1 tablespoon butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the turkey breast dry with paper towels. Place it in a roasting pan.
3. In a small bowl, combine olive oil, garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper. Mix well.
4. Rub the herb mixture all over the turkey breast, making sure it’s evenly coated.
5. Pour the chicken broth into the bottom of the roasting pan, then place the turkey breast on a rack above it.
6. Roast the turkey for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey every 30 minutes with the pan juices.
7. Once the turkey is done, remove it from the oven and let it rest for 10 minutes before slicing.
8. In the same pan, add a tablespoon of butter to the juices and stir to make a quick gravy. Serve the turkey with this pan gravy.

This herb-infused roasted turkey breast offers the perfect balance of savory flavors and bright, fresh spring herbs. The lemon adds a zesty touch that complements the turkey, making each bite refreshing and satisfying. It’s a versatile dish that pairs well with spring vegetables like asparagus, peas, or roasted potatoes. Whether for a special occasion or a family dinner, this turkey breast will bring a taste of spring to your table.

Spring Turkey Salad with Strawberries and Avocado

A vibrant, light salad that combines the tenderness of turkey with the sweetness of fresh strawberries and the creaminess of avocado. Ideal for a healthy, refreshing meal that showcases the flavors of spring in every bite.

Ingredients

• 2 cups cooked, shredded turkey breast
• 1 cup fresh strawberries, sliced
• 1 avocado, diced
• 1/2 small red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. In a large bowl, combine the shredded turkey, sliced strawberries, diced avocado, and red onion.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well blended.
3. Drizzle the dressing over the salad mixture and toss gently to combine.
4. Top the salad with crumbled feta cheese and fresh basil leaves.
5. Serve immediately or refrigerate for 15 minutes to chill before serving.

This spring turkey salad with strawberries and avocado is a perfect dish for warmer weather. The combination of tender turkey, sweet strawberries, and creamy avocado creates a delightful balance of flavors and textures. The balsamic honey dressing ties it all together with just the right amount of tang and sweetness. This salad is great as a light lunch, a side dish for a barbecue, or even a starter for a spring dinner party. It’s both satisfying and healthy, making it an ideal choice for anyone looking to eat clean while enjoying the flavors of the season.

Lemon and Garlic Turkey Skewers with Grilled Vegetables

These zesty turkey skewers are infused with the bright flavors of lemon and garlic, then grilled to perfection. Paired with colorful, charred spring vegetables, this dish makes for a delicious and nutritious option for your next outdoor gathering or weeknight dinner.

Ingredients

• 1 lb turkey breast, cut into bite-sized cubes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. In a bowl, combine the olive oil, garlic, lemon juice and zest, oregano, salt, and pepper.
2. Add the turkey cubes to the marinade and mix to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge).
3. While the turkey is marinating, prepare the vegetables. Thread the bell pepper, zucchini, and red onion onto skewers, alternating with the marinated turkey cubes.
4. Preheat your grill or grill pan over medium heat.
5. Grill the skewers for 4-5 minutes on each side, or until the turkey is fully cooked and the vegetables are charred and tender.
6. Remove the skewers from the grill and sprinkle with fresh parsley before serving.

These lemon and garlic turkey skewers offer a deliciously fresh take on grilled turkey. The bright lemon and fragrant garlic marinate the turkey, creating a flavor-packed dish that’s perfectly complemented by the smoky sweetness of grilled spring vegetables. It’s a great choice for an outdoor meal or a healthy weeknight dinner, providing a satisfying mix of protein and vegetables. The skewers are also a crowd-pleaser for barbecues or family gatherings, offering a quick, easy way to enjoy the best of spring’s flavors.

Spring Turkey and Asparagus Stir-Fry

This spring turkey and asparagus stir-fry is a quick and healthy dish, filled with tender turkey, crisp asparagus, and vibrant spring vegetables. A savory sauce made with soy sauce, garlic, and ginger ties all the ingredients together, creating a flavorful and satisfying meal that’s perfect for a weeknight dinner.

Ingredients

• 1 lb turkey breast, thinly sliced
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 medium carrot, julienned
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 teaspoons sesame seeds (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the turkey slices to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
4. Add the asparagus, red bell pepper, and carrot to the skillet and cook for another 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil.
6. Return the turkey to the skillet, pour the sauce over the turkey and vegetables, and stir to combine.
7. Cook for an additional 2-3 minutes until everything is coated in the sauce and heated through.
8. Serve the stir-fry over rice or noodles and garnish with sesame seeds if desired.

This spring turkey and asparagus stir-fry is the perfect blend of savory, sweet, and slightly tangy flavors. The turkey provides lean protein, while the asparagus and other vegetables offer a healthy, crunchy texture. The sauce is simple yet packed with flavor, making this dish a quick and delicious option for busy weeknights. Whether served over rice or noodles, it’s a light, nutritious meal that highlights the fresh, vibrant ingredients of spring.

Spring Turkey Meatballs with Lemon Pesto

Tender turkey meatballs flavored with fresh herbs and lemon, served with a bright and zesty lemon pesto. This dish offers a refreshing twist on traditional meatballs, perfect for a light spring dinner or a party appetizer.

Ingredients

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons olive oil (for cooking)

For the Lemon Pesto:

• 1/4 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 tablespoons grated Parmesan cheese
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, parsley, basil, lemon zest, salt, and pepper. Mix until well combined.
3. Roll the turkey mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
4. Heat the olive oil in a skillet over medium heat and brown the meatballs on all sides, about 5-7 minutes. Once browned, transfer the meatballs to the oven to finish cooking for about 10-12 minutes, or until they reach an internal temperature of 165°F (74°C).
5. While the meatballs are cooking, prepare the lemon pesto by blending the basil, pine nuts, Parmesan, lemon zest, and lemon juice in a food processor. Slowly add the olive oil while blending until smooth. Season with salt and pepper to taste.
6. Once the meatballs are cooked, serve them with the lemon pesto on the side.

These spring turkey meatballs with lemon pesto offer a refreshing, lighter alternative to heavier meatball recipes. The lemon-infused meatballs are tender and flavorful, and the lemon pesto adds a bright, aromatic kick that enhances the dish. Whether served as an appetizer or a main course, these meatballs are versatile and sure to be a hit. The combination of turkey and the fresh, herby pesto is perfect for showcasing the flavors of spring in a simple yet satisfying way.

Grilled Turkey and Peach Salad with Honey Vinaigrette

This grilled turkey and peach salad is a delightful combination of savory and sweet flavors. The turkey is grilled to perfection, and paired with fresh, juicy peaches, greens, and a light honey vinaigrette. It’s an ideal dish for a summer barbecue or a light lunch that celebrates the best of spring produce.

Ingredients

• 1 lb turkey breast, grilled and sliced
• 2 ripe peaches, sliced
• 4 cups mixed greens (such as spinach, arugula, and baby kale)
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted pecans
• 1 tablespoon olive oil (for grilling)

For the Honey Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat. Rub the turkey breast with olive oil, salt, and pepper. Grill the turkey for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.
2. While the turkey is grilling, prepare the honey vinaigrette by whisking together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
3. In a large salad bowl, combine the mixed greens, grilled turkey slices, peach slices, goat cheese, and toasted pecans.
4. Drizzle the honey vinaigrette over the salad and toss gently to combine.
5. Serve immediately, garnished with additional pecans or cheese if desired.

The grilled turkey and peach salad with honey vinaigrette is a vibrant and fresh way to enjoy turkey in the spring. The sweetness of the peaches and the tangy, creamy goat cheese pair perfectly with the savory turkey, creating a harmonious dish. The honey vinaigrette ties everything together with a touch of sweetness and acidity. This salad is a perfect choice for a light lunch, picnic, or a spring gathering. It’s a great way to incorporate seasonal ingredients and enjoy a flavorful, well-rounded meal.

Lemon-Rosemary Turkey Burgers with Spring Greens

These lemon-rosemary turkey burgers are light yet full of flavor, with fresh rosemary and a burst of lemon to enhance the turkey’s natural taste. Served on a bed of crisp spring greens, these burgers offer a fresh twist on the classic turkey burger, making it a perfect dish for a spring lunch or dinner.

Ingredients

• 1 lb ground turkey
• 2 tablespoons fresh rosemary, chopped
• Zest and juice of 1 lemon
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 whole wheat burger buns
• 2 cups mixed spring greens (arugula, spinach, and baby kale)
• 1 tablespoon olive oil (for grilling)
• 1 tablespoon Dijon mustard (optional, for serving)

Instructions

1. In a bowl, combine ground turkey, chopped rosemary, lemon zest, lemon juice, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix until well combined.
2. Divide the mixture into four equal portions and shape them into burger patties.
3. Heat the olive oil in a grill pan or on a grill over medium heat. Cook the turkey burgers for 5-6 minutes per side, or until they reach an internal temperature of 165°F (74°C).
4. While the burgers are cooking, lightly toast the burger buns on the grill or in a skillet for 1-2 minutes.
5. To assemble the burgers, place each turkey patty on the bottom half of the toasted buns. Top with a handful of mixed spring greens.
6. If desired, spread a little Dijon mustard on the top half of the bun for extra flavor.
7. Serve immediately with your favorite side dishes.

These lemon-rosemary turkey burgers are a refreshing option for anyone looking for a lighter take on traditional burgers. The lemon and rosemary create a fragrant, herbaceous flavor that complements the turkey perfectly. Paired with fresh spring greens, these burgers offer a healthy and satisfying meal that is perfect for any springtime occasion, from casual lunches to family dinners. The combination of flavors and textures makes this dish not only delicious but also a great way to enjoy the season’s best ingredients.

Turkey and Spring Vegetable Frittata

A spring vegetable frittata with turkey offers a delicious, protein-packed dish that highlights seasonal veggies. This versatile meal works great for breakfast, brunch, or a light dinner. The turkey adds a savory depth, while the spring vegetables bring color, crunch, and freshness to the dish.

Ingredients

• 1/2 lb cooked turkey breast, chopped into small pieces
• 6 large eggs
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup spinach, chopped
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened.
3. Add the chopped asparagus and cook for another 2 minutes.
4. Stir in the spinach and cook until wilted, about 1 minute.
5. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
6. Add the cooked turkey to the skillet with the vegetables and mix evenly. Pour the egg mixture over the vegetables and turkey, making sure it covers everything evenly.
7. Sprinkle the crumbled feta cheese on top.
8. Cook on the stovetop for 3-4 minutes until the edges begin to set, then transfer the skillet to the oven. Bake for 12-15 minutes or until the frittata is fully set and golden brown on top.
9. Let the frittata cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This turkey and spring vegetable frittata is an excellent way to enjoy the best of the season’s produce in a hearty, yet light, meal. The turkey adds a rich protein element, while the vibrant vegetables and creamy feta bring freshness and texture. It’s a great dish for brunch, serving a crowd or preparing ahead for a quick and healthy meal throughout the week. Packed with nutrients and flavor, it’s a perfect choice to celebrate the flavors of spring in a versatile and satisfying way.

Turkey and Rhubarb Spring Tacos

These turkey and rhubarb spring tacos offer a unique flavor combination that highlights the tanginess of rhubarb paired with the savory richness of turkey. The fresh, crunchy slaw adds texture and a touch of freshness, making these tacos an exciting twist on your typical taco night.

Ingredients

• 1 lb ground turkey
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups rhubarb, diced
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 8 small corn tortillas
• 2 cups shredded cabbage (for slaw)
• 1/2 cup fresh cilantro, chopped
• 1/4 cup sour cream (optional)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the ground turkey, cooking until browned and fully cooked, about 8-10 minutes.
2. Add the diced onion and garlic to the skillet with the turkey, cooking until softened, about 3 minutes.
3. Season the turkey mixture with cumin, paprika, salt, and pepper. Stir to combine and set aside.
4. In a separate pan, heat a little olive oil and sauté the diced rhubarb for 3-4 minutes until it softens slightly. Add honey and apple cider vinegar and cook for another 2 minutes, until the rhubarb is tender and the sauce has thickened. Set aside.
5. To make the slaw, combine the shredded cabbage and fresh cilantro in a bowl. Toss with a little salt and pepper.
6. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes per side.
7. To assemble the tacos, layer the turkey mixture onto the tortillas, then top with rhubarb, slaw, and a dollop of sour cream if desired.
8. Serve immediately.

These turkey and rhubarb spring tacos offer a perfect blend of savory, tangy, and sweet flavors. The turkey is rich and filling, while the rhubarb adds a surprising burst of tartness that is beautifully complemented by the honey and apple cider vinegar. The crunchy slaw ties everything together with a refreshing, crisp bite. This dish is an adventurous take on taco night, bringing fresh, seasonal ingredients into a fun and unique meal that’s sure to impress your family or guests.

Turkey and Pea Shoot Salad with Honey-Lemon Dressing

A fresh and vibrant spring salad, this turkey and pea shoot salad is packed with protein and flavor. The tender turkey pairs wonderfully with the crisp, delicate pea shoots, while the honey-lemon dressing brings everything together with a light, tangy sweetness. This salad makes a perfect lunch or side dish for any spring gathering.

Ingredients

• 1 lb cooked turkey breast, shredded
• 3 cups fresh pea shoots
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted almonds, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the shredded turkey, pea shoots, cucumber, red onion, toasted almonds, and crumbled feta.
2. In a small bowl, whisk together the olive oil, honey, lemon juice, Dijon mustard, salt, and pepper until the dressing is emulsified.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for up to an hour to let the flavors meld.

This turkey and pea shoot salad is a light yet satisfying dish, perfect for warmer weather. The lean turkey provides a hearty protein base, while the pea shoots and cucumber offer a crisp freshness that complements the honey-lemon dressing beautifully. The toasted almonds add crunch and the feta cheese provides a salty contrast. This salad can be served as a main course or a side dish, and is an excellent way to enjoy the fresh flavors of spring.

Turkey and Spring Onion Stuffed Bell Peppers

These turkey and spring onion stuffed bell peppers are a colorful, healthy meal that’s bursting with spring flavors. The combination of ground turkey, spring onions, and a blend of spices fills the peppers with a savory filling, while the bell peppers themselves offer a subtle sweetness. These stuffed peppers are a perfect meal for busy weeknights or meal prepping for the week ahead.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1/2 cup spring onions, chopped
• 1/2 cup cooked quinoa (or rice)
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the ground turkey and cook until browned, about 6-8 minutes.
3. Add the chopped spring onions, cumin, paprika, salt, and pepper. Stir to combine and cook for another 2 minutes until the onions are softened.
4. Stir in the cooked quinoa (or rice) and shredded mozzarella cheese, mixing well.
5. Stuff the bell peppers with the turkey mixture, packing them tightly.
6. Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Remove from the oven, garnish with fresh parsley, and serve immediately.

These turkey and spring onion stuffed bell peppers are a healthy, comforting meal that is both filling and flavorful. The turkey provides lean protein, while the quinoa adds texture and heartiness. The sweetness of the bell peppers contrasts nicely with the savory turkey mixture. Whether for a quick weeknight dinner or meal prep, these stuffed peppers offer a balanced, satisfying dish that makes the most of fresh spring ingredients.

Turkey and Strawberry Spinach Salad with Balsamic Vinaigrette

This turkey and strawberry spinach salad is a delightful, light option for a spring meal. The combination of tender turkey, fresh spinach, and sweet strawberries creates a balanced flavor profile, while the balsamic vinaigrette adds a tangy finish. Perfect for a spring picnic, lunch, or a light dinner, this salad celebrates the season’s best produce.

Ingredients

• 1 lb cooked turkey breast, sliced
• 4 cups fresh spinach leaves
• 1 cup strawberries, hulled and sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the spinach, sliced strawberries, goat cheese, and toasted walnuts.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until the dressing is well combined.
3. Toss the spinach salad with the dressing, ensuring the ingredients are evenly coated.
4. Top the salad with the sliced turkey breast and serve immediately.

This turkey and strawberry spinach salad is a light, refreshing dish that pairs perfectly with the warmer weather. The tender turkey provides a rich protein element, while the sweet strawberries and creamy goat cheese add complexity to the flavors. The walnuts offer a satisfying crunch, and the balsamic vinaigrette brings everything together with a tangy finish. This salad is not only delicious but also an excellent way to showcase spring’s best flavors in a healthy, easy-to-make meal.

Turkey and Asparagus Stir-Fry

This turkey and asparagus stir-fry is a quick, flavorful dish that’s perfect for a busy spring evening. The lean turkey provides a rich protein base, while the asparagus adds a crunchy, fresh texture that shines in the light stir-fry sauce. This dish is simple, healthy, and packed with spring flavors, making it a go-to meal when you want something fast but satisfying.

Ingredients

• 1 lb ground turkey
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a spoon, about 6-8 minutes.
2. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Add the asparagus and bell pepper to the skillet, stir-frying for about 5 minutes until the vegetables are tender-crisp.
4. In a small bowl, mix together the soy sauce, honey, rice vinegar, salt, and pepper. Pour the sauce over the turkey and vegetables, tossing to coat.
5. Cook for another 2-3 minutes until the sauce has thickened slightly.
6. Garnish with sesame seeds and fresh cilantro before serving.

This turkey and asparagus stir-fry is a vibrant, easy-to-make dish that’s full of flavor and nutrition. The turkey provides a hearty protein, while the crisp asparagus and bell pepper bring freshness and texture. The soy-honey sauce is savory with a hint of sweetness, making the vegetables and turkey even more delicious. Whether served over rice or enjoyed on its own, this stir-fry is an excellent way to enjoy the best of spring produce in a simple, satisfying meal.

Turkey and Spring Vegetable Pasta Primavera

A light yet hearty pasta dish, this turkey and spring vegetable pasta primavera celebrates the flavors of the season. The tender turkey complements a medley of fresh vegetables like peas, asparagus, and bell peppers. Tossed with pasta and a simple lemon-garlic sauce, this dish is perfect for a spring dinner that feels fresh, yet comforting.

Ingredients

• 1 lb ground turkey
• 8 oz pasta (spaghetti, fettuccine, or your favorite type)
• 1 cup peas (fresh or frozen)
• 1 cup asparagus, chopped
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, about 8-10 minutes.
3. Add the garlic to the turkey and cook for 1-2 minutes until fragrant.
4. Add the peas, asparagus, and bell pepper to the skillet and sauté for 4-5 minutes until the vegetables are tender.
5. Stir in the cooked pasta, lemon zest, and lemon juice, adding the reserved pasta water to create a light sauce. Toss to coat the pasta and vegetables evenly.
6. Season with salt and pepper to taste.
7. Garnish with grated Parmesan and fresh basil before serving.

This turkey and spring vegetable pasta primavera is the perfect dish to usher in the flavors of spring. The lean turkey and fresh vegetables provide a healthy balance of protein and nutrients, while the lemon-garlic sauce adds brightness and depth of flavor. The Parmesan cheese brings richness, and the fresh basil gives the dish a fragrant, herbaceous note. This pasta is a delightful way to enjoy a variety of fresh vegetables while making the most of spring’s bounty.

Turkey and Mango Salad with Lime Dressing

This turkey and mango salad is a refreshing and vibrant dish, combining sweet, juicy mango with tender turkey, all dressed in a tangy lime vinaigrette. The addition of avocado and crunchy lettuce brings texture and richness, making it a perfect dish for a light, tropical-inspired meal during the spring.

Ingredients

• 1 lb cooked turkey breast, sliced
• 2 ripe mangoes, peeled and diced
• 1 avocado, diced
• 4 cups mixed lettuce (arugula, spinach, and butter lettuce)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced turkey, diced mango, avocado, mixed lettuce, red onion, and fresh cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra cilantro if desired.

This turkey and mango salad is a light and refreshing dish that balances sweetness and savoriness in every bite. The turkey adds a satisfying protein element, while the mango and avocado bring a tropical flair to the salad. The lime dressing is tangy and slightly sweet, perfectly complementing the ingredients. This salad is an excellent choice for a quick, healthy lunch or as a side dish for dinner, bringing a burst of spring flavors to your table.

Turkey and Sweet Potato Hash

This turkey and sweet potato hash is a hearty, nutritious meal that’s perfect for a spring brunch or light dinner. The combination of lean turkey and sweet potatoes, along with savory onions and bell peppers, creates a flavorful dish that’s both satisfying and healthy. The touch of seasoning and a poached egg on top adds a rich finish to this delightful one-pan meal.

Ingredients

• 1 lb ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 eggs (for poaching or frying)
• Fresh parsley for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 8-10 minutes until they begin to soften.
2. Add the onion, bell pepper, and garlic to the skillet. Continue cooking for another 5-6 minutes until the vegetables are tender.
3. In a separate pan, heat the remaining tablespoon of olive oil and cook the ground turkey until browned and fully cooked, about 6-8 minutes. Season with smoked paprika, cumin, salt, and pepper.
4. Combine the cooked turkey with the sweet potato mixture, stirring to mix. Continue to cook for an additional 3-4 minutes to allow the flavors to meld.
5. While the hash is cooking, poach or fry the eggs to your desired doneness.
6. Serve the hash topped with a poached egg and garnish with fresh parsley.

This turkey and sweet potato hash is a nutritious and delicious dish that’s perfect for any time of the day. The sweet potatoes provide a healthy, slightly sweet base, while the turkey adds lean protein. The smoky paprika and cumin season the dish beautifully, and the poached egg on top brings richness and flavor. It’s a great way to incorporate seasonal ingredients into a satisfying and wholesome meal.

Turkey and Spinach Frittata

A versatile dish, this turkey and spinach frittata is perfect for breakfast, brunch, or a light dinner. The eggs, turkey, and spinach come together in a fluffy, flavorful frittata that’s easy to make and packed with protein and greens. This dish is ideal for a spring meal when you want something light but filling, and it’s a great way to use up leftovers.

Ingredients

• 1 lb cooked turkey breast, diced
• 6 large eggs
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large ovenproof skillet, heat olive oil over medium heat. Add the diced turkey and cook for 2-3 minutes until warmed through.
3. Add the chopped spinach to the skillet and sauté until wilted, about 3 minutes.
4. In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture over the turkey and spinach in the skillet.
5. Sprinkle crumbled feta cheese on top and cook over medium heat for 3-4 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the center is set and lightly golden.
7. Remove from the oven and garnish with fresh chives before serving.

This turkey and spinach frittata is a simple, healthy dish that’s full of flavor. The turkey adds protein, while the spinach provides a fresh, earthy note. The feta cheese gives the frittata a creamy, tangy richness, and the eggs hold everything together in a satisfying way. This dish is perfect for a spring brunch or a light dinner, and it’s easy to prepare with minimal cleanup.

Turkey and Roasted Beet Salad with Goat Cheese

This turkey and roasted beet salad is a fresh, vibrant dish perfect for spring. The combination of tender turkey, earthy roasted beets, and creamy goat cheese creates a beautiful balance of flavors. Tossed with a balsamic vinaigrette, this salad is both satisfying and light, making it an ideal choice for a spring lunch or dinner.

Ingredients

• 1 lb cooked turkey breast, sliced
• 3 medium beets, roasted and sliced
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast them for 40-50 minutes, or until they are tender. Once roasted, peel and slice the beets.
2. In a large bowl, combine the mixed greens, sliced roasted beets, turkey breast, and crumbled goat cheese.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with toasted walnuts for crunch and serve immediately.

This turkey and roasted beet salad is an elegant yet simple dish that highlights the flavors of spring. The tender turkey pairs wonderfully with the earthy sweetness of the roasted beets, and the creamy goat cheese adds richness. The balsamic vinaigrette brings everything together with a tangy finish. This salad is perfect for lunch, dinner, or as a light appetizer, offering a refreshing way to enjoy the best of spring’s produce.

Lemon Herb Turkey Skewers

These lemon herb turkey skewers are a flavorful and easy-to-make dish perfect for a spring BBQ or casual dinner. The turkey is marinated in a zesty lemon and herb marinade, which infuses the meat with fresh, bright flavors. Grilled to perfection, these skewers are light, juicy, and full of vibrant spring tastes. Serve them with a side of grilled vegetables or a fresh salad for a complete meal.

Ingredients

• 1 lb turkey breast, cut into cubes
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon honey
• Skewers (if wooden, soak in water for 30 minutes before using)

Instructions

1. In a bowl, whisk together the lemon juice and zest, olive oil, thyme, rosemary, garlic, honey, salt, and pepper.
2. Add the turkey cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
3. Preheat your grill to medium-high heat. Thread the marinated turkey cubes onto the skewers.
4. Grill the skewers for 6-8 minutes, turning occasionally, until the turkey is cooked through and has nice grill marks.
5. Serve the skewers with a drizzle of extra olive oil or your favorite dipping sauce.

These lemon herb turkey skewers are the ideal way to enjoy turkey during the spring months. The bright and tangy lemon marinade enhances the turkey’s natural flavor, while the fresh herbs add an aromatic touch. The skewers are perfect for grilling, making them a crowd-pleasing dish for your next outdoor gathering. Pair them with a refreshing salad or roasted veggies to create a light yet satisfying meal.

Turkey and Avocado Spring Rolls

Turkey and avocado spring rolls are a fresh and healthy option for a light lunch or appetizer. Filled with lean turkey, creamy avocado, and crisp vegetables, these rolls are wrapped in soft rice paper and served with a savory dipping sauce. The combination of textures and flavors—cool avocado, tender turkey, and crunchy veggies—makes each bite delightful and satisfying.

Ingredients

• 1 lb cooked turkey breast, shredded
• 1 avocado, sliced
• 1 cucumber, julienned
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 8 rice paper wrappers
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds

Instructions

1. Prepare the dipping sauce by mixing the soy sauce, rice vinegar, honey, sesame oil, and sesame seeds in a small bowl. Set aside.
2. To assemble the spring rolls, dip one rice paper wrapper into warm water for 10-15 seconds until soft and pliable.
3. Place the softened rice paper on a flat surface and layer a small handful of turkey, avocado slices, cucumber, shredded carrots, and cilantro in the center.
4. Fold the sides of the rice paper in, then roll tightly to enclose the filling.
5. Repeat the process with the remaining ingredients.
6. Serve the spring rolls with the dipping sauce for a fresh and light meal.

These turkey and avocado spring rolls are a delicious and healthy choice for spring meals. The turkey provides a lean protein base, while the creamy avocado adds richness, and the fresh vegetables give the rolls a satisfying crunch. The homemade dipping sauce enhances the overall flavor, making these spring rolls an irresistible dish. They are perfect for meal prepping, light lunches, or a fun appetizer for your next gathering.

Turkey and Cucumber Salad with Dill Dressing

This turkey and cucumber salad with dill dressing is a refreshing, low-calorie dish that’s perfect for a light spring lunch or side salad. The cool, crisp cucumbers pair beautifully with the tender turkey, and the tangy dill dressing adds a burst of flavor. This salad is easy to make and can be prepared ahead of time, making it a great option for busy days.

Ingredients

• 1 lb cooked turkey breast, sliced
• 2 cups cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced turkey, cucumber, red onion, and fresh dill.
2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill in the fridge for 20-30 minutes before serving for the best flavor.

This turkey and cucumber salad with dill dressing is a simple yet flavorful dish that captures the essence of spring. The refreshing cucumber and tangy dill dressing complement the tender turkey, creating a balanced and satisfying salad. It’s a great way to enjoy lean turkey in a light and refreshing way, making it a perfect dish for warmer weather or a healthy lunch option.

Note: More recipes are coming soon!