Lemon TurkeySomeone  asked me to recreate my fit foods® Lemon Turkey recipe.  It is one of the few recipes I’ve ‘copied’ that I really enjoyed after I made it.  I also love how fast it is to throw together and get on the table.

My version involves much ‘seasoning’ to taste but I’ve given some minimum measurements below.  I actually double the amount of lemon juice and zest.  I also enjoy extra thyme and oregano in my version.  If you aren’t sure how much you’ll like the herbs and such, go easy.  I like how ‘forgiving’ ground turkey is in that it gradually absorbs a little at a time.  Another thing that may be important to many is whether you choose to combine regular ground turkey with ground turkey breast.   For this recipe, I used only turkey breast.  Some people think that makes it too ‘dry.’  You’ll have to make that decision for yourself.

my fit foods® serves their lemon turkey with rice and asparagus.  I do, too and I had another idea tonight!   Lettuce wraps! So, I refrigerated the leftovers and will probably make a lettuce wrap for lunch tomorrow.



  • 1  lb ground turkey breast  (or 1/2 lb ground turkey + 1/2 lb ground turkey breast)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp  ground black pepper
  • 1/2 tsp sea salt
  • 1 large garlic clove minced
  • 1/4 cup chopped onion
  • 1/2 tsp paprika
  • pinch cayenne pepper (go easy if you don’t like things super spicy)
  • 4 tbsp fresh squeezed lemon juice
  • zest from half of a lemon
  • 4-5 cups prepared rice (I prefer Basmati since it doesn’t stick together like regular rice)
  • 1 bunch steamed asparagus


In a large skillet over medium heat, add ground turkey. Add all the ingredients and be sure to break the meat up using a wooden spoon or spatula.  You want it to be very crumbly.   Stir well to combine all the spices and cook until turkey is browned.

Serve it on a bed of rice and top it with asparagus.