Ground turkey picadillo is a lighter take on the classic Cuban dish made with ground beef. This version keeps all the flavor and comfort you’d expect, using lean ground turkey, aromatic vegetables, tomato sauce, and briny Spanish olives. It’s easy to make, ready in about 30 minutes.
Jump to:
What’s great about this recipe
- One-pan meal: Everything is cooked in a single skillet for easy cleanup.
- Great for make-ahead or meal prep: This dish holds up well in the fridge and freezer, and it reheats beautifully for quick lunches or dinners.
- Quick and easy: This recipe comes together in about 30 minutes with simple, budget-friendly ingredients.
- Versatile: This basic dish is fantastic served with sides like rice or mashed potatoes, but it’s also great for turnovers or even shepherd’s pie.
- Light and flavorful: A great way to enjoy a classic, comforting dish made with leaner ground meat.
Ingredients you’ll need
🦃 Ground Turkey – Use lean ground turkey (93/7 or 85/15), but avoid turkey breast.
🧄 Aromatics – A base of onion, carrots, celery, and garlic adds depth and a subtle sweetness to the dish.
🍅 Tomato Paste + Sauce – These give the dish its signature richness and help build color and flavor.
🫒 Spanish Olives – Pitted green olives add a briny bite that balances the savory flavors.
🧂 Spices – Salt, oregano, cumin, and black pepper bring warmth and classic picadillo flavor.
🍷 White Wine or Broth – Used for deglazing and to enhance the flavor. Chicken broth is a good substitute.
📖 See the recipe card for quantities and preparation.
How to make ground turkey picadillo
- Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 3–4 minutes, stirring often.
- Add garlic and cook for 1 minute, stirring frequently.
- Raise heat to medium-high. Add the turkey, tomato paste, salt, oregano, cumin, and black pepper. Cook for 4–5 minutes until browned, stirring and breaking up large pieces.
- Add the white wine and cook for 1–2 minutes until most of the liquid evaporates.
- Lower the heat to medium-low. Add the tomato sauce, broth, and olives. Stir well. Cover and simmer for 15 minutes, stirring occasionally. Adjust heat as needed to keep at a simmer.
- Taste and add more salt if needed. Serve hot with your favorite side dish.
✨ A personal twist on the classic
This turkey picadillo is my personal take on the dish. Traditional Cuban picadillo is made with ground beef and typically includes a sofrito of onions and green (or red) bell peppers. It may also contain olives, raisins, and sometimes capers.
In my version, I use lean ground turkey as a lighter option, and a mirepoix (onion, carrot, and celery) instead of bell peppers. This swap is a personal preference (a little trick I picked up from my stepdad Miguel) and adds subtle sweetness and depth without overpowering the dish.
If you’d like to go more traditional, here’s how to adjust:
- Replace the carrot and celery with ¼ to ½ of a green or red bell pepper, seeded and finely diced. Don’t use too much—bell pepper can easily dominate the other flavors. Add it when you sauté the onion.
- Use vino seco instead of white wine. Vino seco is a dry cooking wine commonly used in Cuban recipes. If you go this route, watch the salt—it's a very salty wine. You can find it in Latin markets or online.
- Optional add-ins: Raisins and capers are often used in classic versions. If you’d like to include them, add just a few with the olives—both ingredients can be quite strong and should be used sparingly to maintain balance.
This version keeps things simple, balanced, and delicious—but now you’ve got the options if you want to go the classic route!
Substitutions and variations:
- Swap the wine: Use chicken broth if you prefer not to use wine.
- Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce for a little kick. You can also serve it on the side.
- Use a different protein: Ground beef (traditional), venison, or bison work great, as well as leaner options like ground chicken.
- Gluten-free option: This dish is naturally gluten-free if you double-check your broth, tomato sauce, and wine labels. Some brands may contain added gluten or thickeners.
- Meatless variation: Try it with plant-based ground meat (like Beyond or Impossible). You may need to reduce the oil slightly and adjust the cooking time. Also, use vegetable broth instead of chicken broth.
Serving suggestions
Serve this flavorful dish with white rice—add a handful of plantain chips with a little cilantro garlic sauce and a couple of lime wedges for a quick, satisfying meal. For another easy side, pair it with our quick Cuban-style black beans.
It’s also fantastic over mashed potatoes or pure de malanga for a comfort food spin. You can even use it as a filling for empanadas or spoon it over crispy tostones for a fun appetizer or lunch idea.
Storing and reheating instructions
Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Freeze: Let the picadillo cool completely. Store in a freezer-safe container, leaving room at the top for expansion—an inch or two should do it. Label with the contents and date. Freeze for up to 2 months.
Reheat: Thaw in the refrigerator if frozen. Warm in a non-stick skillet over medium-low heat, stirring often until heated through. Or microwave in 30-second intervals, stirring in between until hot. Add a splash of broth or water to loosen, if needed.
Food safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Use lean ground turkey, not turkey breast. A little fat (like 93/7 or 85/15) keeps the meat tender and flavorful. Turkey breast tends to dry out and won’t give you the same result.
- Break up the turkey before cooking. Ground turkey can be stringy right out of the package. Use a fork to gently fold and separate it before adding it to the skillet—it’ll be easier to break up.
- Don’t skip the simmer. Letting the picadillo simmer for 15 minutes helps the flavors develop and gives the sauce time to thicken slightly.
- Go easy on the salt at first. Between the olives and any broth or wine, you might not need much extra salt. Taste at the end and adjust if needed.
This ground turkey picadillo is a flavorful, lighter twist on a Cuban classic—and it's perfect for easy weeknight meals or meal prep. If you're in the mood for more Cuban-inspired dishes, try our beef empanadas, or, keeping in line with the theme, check out these turkey empanadas. You can never go wrong with arroz con pollo or fricase de pollo, especially for Sunday dinner. And of course, don’t miss our Cuban picadillo—the classic ground beef version where we go all out with little fried potatoes.
Join Us
Subscribe to our Newsletter to get the latest recipes, cooking tips, and kitchen inspiration delivered straight to your inbox. Don’t forget to follow us on social media for daily recipe ideas and more!
📖 Recipe
Ground Turkey Picadillo Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced (yellow or white)
- 2 medium carrots small dice
- 1 celery rib small dice
- 3–4 garlic cloves minced
- 1 pound ground turkey use 93/7 or 85/15, not turkey breast
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ cup white wine or substitute chicken broth
- 1 (8-ounce) can tomato sauce
- ¼ cup chicken broth
- ½ cup pitted Spanish olives
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Add the onion, carrots, and celery. Cook for 3–4 minutes, stirring often.
- Add the garlic and cook for 1 minute, stirring frequently.
- Raise the heat to medium-high. Add the ground turkey, tomato paste, salt, oregano, cumin, and black pepper. Immediately stir and break up the meat with a wooden spoon or spatula.
- Cook for 3–4 minutes, continuing to break up the meat, until lightly browned.
- Carefully add the white wine and cook for 1–2 minutes, letting most of the liquid evaporate.
- Lower the heat to medium-low. Stir in the tomato sauce, chicken broth, and olives.
- Cover and simmer for 15 minutes, stirring occasionally. Adjust the heat to keep it at a gentle simmer.
- Taste and add more salt if needed. As a reference we did not add extra to ours. Serve hot with white rice or your favorite side dish.
Notes
- Use lean ground turkey (93/7 or 85/15) for best results. Avoid turkey breast—it’s too dry.
- Break up the meat before cooking to avoid stringy texture.
- Simmering helps the flavors develop—don’t skip this step.
- Go easy on the salt at first. The olives, broth, and wine all add saltiness, so it’s best to taste at the end and adjust if needed.
- This recipe is great for meal prep. It keeps well in the fridge or freezer and reheats beautifully.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply