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Juicy Ground Turkey Tacos

These Ground Turkey Tacos are great for your taco weeknight dinners. These tacos are juicy and full of amazing flavor with only a few ingredients.

gorund turket taco meat in hard shells topped with cheese and cilantro

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

My oldest daughter requests tacos about three times a week. I can’t blame her, tacos are pretty amazing and versatile. Whether they are made with this yummy carnitas meat, beef, or fish, my household knows how to have an epic Taco night. 

I started making these ground turkey tacos to give us a nice spin on the traditional beef taco, and they do not disappoint. They’re full of flavor and juicy and the perfect taco addition. 

I don’t use a pre-packaged taco mix for this recipe as I prefer to make my own. With just a few spices, you can have an amazing dinner in no time. 

Ingredients Needed

ingredients for turkey tacos
  • Aromatics - yellow onions and minced garlic add amazing flavor.
  • Canola oil - to help sauté the ingredients.
  • Ground turkey - I prefer to use the 85% lean, 15% fat ground turkey meat. It doesn't dry out as easily.
  • Seasoning - chili powder, cumin, oregano, kosher salt. This is our seasoning for the tacos so you don't have to use premade packets.
  • 10 oz can tomatoes with chilies, undrained - adds flavor and keeps the tacos juicy.
  • Fresh lime juice - This is the game changer of the recipe. The addition of acid is what gives the taco meat the ultimate flavor.

How to make Ground Turkey Tacos

First, heat a skillet over medium-high heat. Add oil, turkey meat, onion, and garlic to the skillet. Stir and cook until the meat has broken up and fully browned. 

ground turkey in stainless steel skillet

Then add the seasonings (use the ones in the recipe card or use 2 Tablespoons of my homemade taco seasoning)and the undrained can of tomato and chilies. The extra liquid in the tomatoes helps keep the turkey meat juicy rather than dry.  Reduce the heat and continue to cook for 1-2 minutes.

ground turkey taco meat in skillet

Squeeze a hint of lime juice over the top. This is the acid that will take your taco meat to a whole other level. Serve with your favorite taco toppings and enjoy. 

hand squeezing lime over ground turkey taco meat

Is Ground Turkey better than Ground Beef?

I did a ton of reading and research and ultimately found that...it depends a lot on the fat content of the ground turkey or beef you buy. I just choose to buy ground turkey to give my family a variety of the foods we consume. 

Are ground turkey tacos dry?

Nope. Ground turkey has a reputation for being dry and boring. And it usually is. But with these tacos, adding the seasoning gives it a ton of flavor, and adding an undrained can of tomatoes with chilies adds the moisture that it needs.

Can you freeze leftover ground turkey meat?

To Freeze

Yes! To freeze the meat, allow it to cool and place it in a freezer-safe container. Label the container with the name and date. Taco meat can be frozen for up to 6 months.

To thaw

When ready to thaw, it should be thawed in the refrigerator, not at room temperature.

tacos on plate surrounded by toppings
  • Cheddar cheese
  • Sour cream
  • Shredded Lettuce
  • Did I mention Sour Cream?
  • Guacamole
  • Or you can try any of these taco toppings.

This taco meat is great for bowls, burritos, enchiladas, and lettuce wraps. The possibilities are endless.

You may also like these fried chicken tacos.

Looking for recipes to serve with these tacos? Try these out:

Looking for more ground turkey recipes? Try this Pressure Cooker Turkey Chili.

ground turkey tacos in hard shells topped with cheese and cilantro
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4.41 from 10 votes

Juicy Ground Turkey Tacos

This Ground Turkey Taco meat is moist and full of flavor. With only a few simple ingredients and a few simple steps, you can have dinner ready in less than 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: easy tacos, ground turkey tacos
Servings: 4 people
Calories: 196kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1-2 Tablespoon canola oil
  • 1 lb ground turkey
  • 1 yellow onion chopped
  • 4 garlic cloves minced
  • 1 Tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 10 oz can tomatoes with chilies undrained
  • 1 squeeze fresh lime juice
  • tortilla shells

Instructions

  • Heat a skillet over medium-high heat. Add oil, ground turkey meat, onion, and garlic to skillet. Stir and cook until the meat has broken up and fully browned.
  • Then add chili powder, cumin, oregano, salt, and the can of tomato and chilies. Stir to combine.
  • Reduce the heat to medium-low and continue to cook for 1-2 minutes until the meat mixture is heated through. Squeeze fresh lime, about 1 tsp, over the meat mixture. Serve and enjoy 🙂

Video

Notes

  • Top with your favorite toppings such as cheddar cheese, shredded lettuce, sour cream, or avocado. 
  • This ground turkey taco meat is great for meal prep and freezes well.
  • I used the 10-inch Mealthy stainless steel skillet for this recipe. 

Nutrition

Calories: 196kcal | Carbohydrates: 8g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 682mg | Potassium: 577mg | Fiber: 2g | Sugar: 3g | Vitamin A: 717IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 3mg

This post was originally published on 8/29/2019. It has been updated with some new photos and helpful tips.

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Cheesecake Bites

These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!

stacks of cheesecakes bites, one with a topping

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Mini treats are always a huge hit! Convenient and shareable they become an easy choice for any occasion. If you like more bite-sized treats you'll love my Chocolate Cake Bites!

Prefer a savory bite-sized snack? Give these Air Fryer Steak Bites or Air Fryer Bacon Wrapped Shrimp a try. You won't be disappointed.

Stacks of cheesecake bites, one with a bite taken out

Ingredients and Tools Needed

cheesecake bite ingredients

Ingredients you'll need for cheesecake bites & strawberry topping

  • Graham cracker crumbs
  • Melted butter
  • Salt
  • Cinnamon
  • Cream cheese, room temperature
  • Greek yogurt, room temperature
  • Sugar
  • Egg
  • Vanilla extract
  • Lemon juice
  • Cornstarch
  • Water
  • Strawberries, halved

Tools you'll need for this recipe

  • Mini muffin tin x2
  • Mini cupcake liners
  • Mixing bowls
  • Measuring cups & spoons
  • Hand mixer
  • Food processor *optional for graham cracker crumbs

How to make Mini Cheesecake Bites

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.

graham cracker crust mixture in a small glass bowl

Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.

Bake for 5 minutes, then remove from the oven to cool.

graham cracker crust mixture pressed into two mini muffin tins

Add softened cream cheese, greek yogurt, sugar, egg, vanilla extract, and lemon juice in a large bowl and beat until smooth and creamy. 

cheesecake filling in a large bowl

Drop 1 heaping tablespoon of the cream cheese mixture into each mini cupcake liner. 

cheesecake filling in 2 mini muffin tins

Bake for 15-20 minutes or until the center of the cheesecake is set.

chilled and finished cheesecake bites in 2 mini muffin tins

Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving. 

In a small bowl, mix the cornstarch and the water

small bowl of cornstarch and water mixed

Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat. 

cornstarch slurry and remaining ingredients in a sauce pan

Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.

Let cool completely before using it as a topping for cheesecake.

strawberry topping cooked in a saucepan

Other topping options for Cheesecake Bites

The possibilities are truly endless! Here are some of my favorite toppings that would be perfect for these mini cheesecakes.

Can you freeze cheesecake?

Yes! Mini cheesecakes freeze very well. This is nice if you have to make cheesecake bites ahead of time for a party, and they'll still taste amazing.

Freeze cheesecake bites in an airtight container for up to 2 months. Freeze them without a topping; when you're ready to serve the cheesecake bites, allow them to thaw in the fridge overnight before topping and serving.

Serve cold to avoid having them fall apart.

stacks of mini cheesecake bites with strawberry topping

Do I need to cook these in a water bath?

Nope! Normally when you bake a cheesecake, it does call for a water bath. I love this recipe for the ease of baking them without a water bath. Simply baking in a mini muffin tin is all that's required.

How to store Cheesecake Bites

Store cheesecake bites in an airtight container in the fridge for 3-4 days. Avoid topping them if stored before serving. When you're ready to serve, top them with the strawberry topping.

When serving, do note that you'll want to place your cheesecake bites back in the fridge before they've been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

stacks of cheesecake bites

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.
  • Swap out the graham crackers for Oreos and make mini oreo cheesecakes.
  • When serving, do note that you'll want to place your cheesecake bites back in the fridge before they've been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

Looking for more bite-sized recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

stacks of cheesecakes bites, one with a topping
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Cheesecake Bites

These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!
Prep Time20 minutes
Cook Time20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake bites
Servings: 24 servings
Calories: 83kcal
Author: Tanya Harris

Equipment

Ingredients

Crust

  • ⅔ cup Graham cracker crumbs
  • 2 tablespoons Butter melted
  • 2 tablespoons Sugar
  • pinch Salt
  • pinch Cinnamon

Filling

  • 8 ounces Cream Cheese room temperature
  • ¼ cup Greek Yogurt room temperature
  • ¼ cup Sugar
  • 1 Egg room temperature
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Lemon juice

Topping

  • ½ tablespoon Cornstarch
  • 1 ½ tablespoon water
  • 1 pound Strawberries halved
  • ¼ cup Sugar
  • Juice of half a lemon

Instructions

Crust

  • Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.
  • Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.
  • Bake for 5 minutes, then remove from the oven to cool.

Filling

  • Place all the ingredients for the filling in a large bowl and beat until smooth and creamy.
  • Drop 1 heaping tablespoon of the filling into each muffin liner.
  • Bake for 15-20 minutes or until the center of the cheesecake is set.
  • Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving.

Topping

  • In a small bowl, mix the cornstarch and the water
  • Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat.
  • Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.
  • Let cool before using it as a topping for cheesecake.

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.

Nutrition

Serving: 1g | Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 0.2mg

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Sweet Potato Salad Recipe

This Sweet Potato Salad Recipe is a warm and comforting dish made with sweet potatoes, red onions, bacon, cranberries, feta cheese, and drizzled with a creamy honey mustard dressing. It's ready to eat in just 25 minutes and is the perfect side dish for weeknight dinners or to serve at a party.    

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

We're all about sweet potatoes in our house, and I'm always looking for new and fun ways to use them. Traditionally, candied sweet potatoes, sweet potato pie, and sweet potato casserole always appear on our dining room table. But this salad right here is making a statement.

What is a sweet potato salad recipe?

This healthy potato salad recipe is the perfect way to use those extra sweet potatoes in your pantry or a great way to use fresh potatoes from the farmer's market. 

Roasting the sweet potatoes gives them a wonderful caramelized flavor that combines wonderfully with the crunchy bacon and red onions, sweet cranberries, salty feta cheese, and tangy vinegar dressing.

This dish is a delicious twist on traditional potato salad and one that your family will request again and again.

Ingredients

You can find the ingredients for this simple salad at your local grocery store or in your pantry. Here is a list of what you'll need.

Salad: 

  • Sweet potatoes 
  • Olive oil 
  • Salt 
  • Pepper 
  • Red onion 
  • Bacon 
  • Cranberries 
  • Feta cheese 

Dressing: 

  • Dijon mustard
  • Mayonnaise 
  • Honey 
  • Apple cider vinegar 
  • Salt 
  • Pepper 
  • Parsley 

How to make sweet potato salad

Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper.

Place the sweet potatoes on a baking sheet. Bake for 15-20 minutes or until tender. 

While the potatoes are cooling, make the dressing. Add the dressing ingredients to a small bowl and whisk to combine.

In a large bowl, combine the roasted sweet potatoes, red onions, cooked bacon, dried cranberries, and crumbled feta. Pour the dressing over the salad and toss to combine. Top with fresh parsley if desired. 

Expert Tips

These tips will help you make the best warm salad that your whole family will love. 

  • Don’t over-roast the sweet potatoes, or they’ll be mushy. 
  • Squeeze some lemon juice over the top right before serving for a bright end note.
  • Cube the potatoes and then microwave them for a few minutes to cut down on the time in the oven and to help them cook all the way through.   

Variations 

This healthy sweet potato salad recipe can be adjusted to fit your tastes and preferences. Use these ideas or come up with your own! 

  • Use blue cheese crumbles or goat cheese instead of feta cheese.  
  • Exchange the sweet potatoes with butternut squash or another hard winter squash. 
  • Add seasonings like garlic powder, onion powder, or paprika.

Other ingredients to add 

You can add other ingredients and healthy veggies to this delicious side dish.

Here are some tasty options you can try:

  • Kale
  • Pumpkin seeds
  • Pistachios
  • Baby spinach
  • Avocados
  • Green onions
  • Shallots
  • Black beans
  • Red bell peppers
  • Yellow pepper
  • Sunflower seeds
  • Fresh cilantro
  • Cooked wild rice
  • Crunchy pecans or walnuts   

What are good dressings for sweet potato salad?  

This recipe uses a homemade honey mustard dressing that tastes amazing with these ingredients.

You can make a salad dressing with other ingredients or change it up and make a dressing with a creamy texture instead.

Here are some ideas to get you started: 

Creamy dressings: spicy ranch, avocado, Greek yogurt

Vinegar: balsamic vinegar, lemon juice, red wine vinegar, white wine vinegar, champagne vinegar, lime juice    

Oil:  avocado oil, grapeseed oil, sunflower oil, rapeseed oil

Flavorings: maple syrup, garlic, shallots

Can I make this salad in the air fryer?  

You can make this homemade potato salad in an air fryer. The great thing about air fryers is that they heat up quickly and cook food evenly.

To make this salad in the air fryer, cube the potatoes and lay them in a single layer in the basket or on a small sheet pan covered with parchment paper. Cook the potatoes until they're soft all the way through, then toss them with the other ingredients and salad dressing in a serving bowl. 

Enjoy warm or at room temperature.  

How to serve 

Serve this easy sweet potato salad with other side dishes like fried cabbage, dirty rice, or southern green beans.

You can also pair it with your favorite main dishes like smothered pork chops, air fryer turkey thighs, or a mushroom tart. 

How to store sweet potato salad 

Refrigerate: Store the leftover salad in an airtight container in the fridge for up to five days.

Reheat: This dish is even better the next day. You can eat cold sweet potato salad, or you can set it on the counter and allow it to come up to room temperature.

Freeze: This salad doesn't freeze well because when the sweet potatoes thaw, they're mushy and don't have much texture. The next time you want to eat this delicious salad, you can easily make it from scratch. 

FAQs

Can I make this salad with other types of potatoes?

Yes, you can make this salad with baby red potatoes, russet, or other firm white potatoes.

Why are the sweet potatoes in my salad hard?

If the cubed sweet potatoes are still hard in the middle, that means they didn't cook long enough to soften all the way through.

How can I make sweet potato salad spicy?

You can easily make this salad spicy by adding red pepper flakes, cayenne pepper, diced jalapenos, or spicy ranch dressing. If you use a spicy dressing, each person can choose if they want it spicy or not.

sweet potato salad in a serving bowl
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5 from 3 votes

Sweet Potato Salad Recipe

This Sweet Potato Salad Recipe is made with sweet potatoes, red onions, bacon, cranberries, feta cheese, and creamy honey mustard dressing.
Prep Time10 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: sweet potato salad
Servings: 4 people
Calories: 555kcal
Author: Tanya Harris

Ingredients

  • 3 large sweet potatoes peeled and cubed
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ¼ cup red onions thinly sliced
  • 5 slices bacon cooked and crumbles
  • ½ cup dried cranberries
  • ½ cup feta cheese crumbles

Dressing

  • 1 tablespoon dijon mustard
  • 1 tablespoon mayonnaise
  • 2 tablespoons honey
  • 1 ½ tablespoons apple cider vinegar
  • salt and pepper
  • fresh parsley for serving

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Toss the sweet potatoes with olive oil, salt, and pepper in a large bowl.
  • Place the sweet potatoes on a baking sheet. Bake for 15-20 minutes or until tender.
  • While the potatoes are cooling, make the dressing. Add the dressing ingredients to a small bowl and whisk to combine.
  • In a large bowl, combine the sweet potatoes, red onions, cooked bacon, dried cranberries, and crumbled feta. Pour the dressing over the salad and toss to combine. Top with fresh parsley if desired.

Nutrition

Serving: 4g | Calories: 555kcal | Carbohydrates: 75g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 1764mg | Potassium: 964mg | Fiber: 9g | Sugar: 31g | Vitamin A: 36271IU | Vitamin C: 7mg | Calcium: 178mg | Iron: 2mg

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Homemade Italian Seasoning

Homemade Italian Seasoning can be yours in minutes, you likely have all of these ingredients on hand already! No more fishing out multiple bottles of spices to create your weeknight dinner. Absolute time saver!

small white bowl of spices

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Creating your own seasoning costs nothing but a few minutes of your time. Use Italian Seasoning on your next chicken or turkey dish! Not only is this seasoning very easy to make, Homemade All-Purpose Seasoning is also just as quick and SO delicious!

Looking for more homemade spices? Check out this awesome list of 9 Homemade Seasonings I've put together for you! Curious about how to use other dried herbs in your recipes? Here you'll find The Best Ways to Use Dried Herbs.

small jar filled with Italian seasoning labeled with tape

Ingredients and Tools Needed

Ingredients needed for this recipe

  • Basil
  • Dried Oregano
  • Crushed Dried Rosemary
  • Dried Thyme leaves
  • Black Pepper
  • Rubbed Sage

Tools needed for this recipe

  • Measuring spoons
  • Small bowl
  • Spoon for mixing
  • Small jar for storing

How to make Italian Seasoning

Mix ingredients in a bowl. Enjoy 🙂

ingredients mixed together in a white bowl

How to store homemade Italian Seasoning

Store your own homemade Italian seasoning the same way you'd store any store-bought seasoning mixes. Store in a cool dark spot, typically the spice cupboard where other spices are stored.

Depending on the amount of seasoning you've made a small or large mason jar will work perfectly. Don't have a mason jar? An empty spice jar with the label removed is a great way to reuse it.

Most importantly storing dried herbs in an airtight container will keep them fresh and tasty longer.

For more information on storing herbs, I've put together The Best Ways to Use Dried Herbs for you here.

Can I double this recipe?

Yes, please do!

Just make sure the container you've chosen is large enough and seals tightly.

small white bowl filled with spices

What is the main Italian seasoning blend?

You can still enjoy the wonderful flavors of your own Italian seasoning if you don't have all of the ingredients listed for this recipe. The combination of the following dried Italian herbs will still bring life to your dishes.

  • Oregano
  • Basil
  • Thyme
  • Rosemary

My recipe for Italian seasoning has black pepper added. We like the extra bite of flavor black pepper brings to this recipe. Other great additions are garlic powder and red pepper flakes.

Are there other spice blends I can include in Italian seasoning?

Yes! In addition to the ingredients in this recipe, you can add some other flavorful spices to boost it up a notch. Personalize this to your taste.

Spice: Add some warmth with red pepper flakes or cayenne pepper powder.
Garlic: If you love garlic, add garlic powder or dried minced garlic to this mixture.
Onion: Another flavor boost you can add is onion powder or dried minced onions.

Small jar filled with italian seasoning

Notes

  • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
  • Store in an airtight container for future uses. Keep it in a cupboard out of direct sunlight.
  • Make sure that your ingredients aren’t stale. Rub a little of each between your fingers, if they release an aroma they are good to use.

Looking for more seasoning recipes? Try these out:

 If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

small bowl with spices mixed together
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Italian Seasoning

Homemade Italian Seasoning can be yours in minutes, you likely have all of these ingredients on hand already!
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning, spices
Cuisine: Italian
Keyword: Italian Seasoning
Servings: 0.5 Cup
Calories: 97kcal
Author: Tanya Harris

Ingredients

  • 2 Tablespoons Basil
  • 2 Tablespoons Oregano
  • 1 Tablespoon Crushed Rosemary
  • ½ Tablespoon Thyme Leaves
  • ½ Tablespoon Black Pepper
  • ½ Tablespoon Rubbed Sage

Instructions

  • Mix the ingredients in a bowl. Enjoy 🙂

Notes

  • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
  • Store in an airtight container for future uses. Keep it in a cupboard out of direct sunlight.
  • Make sure that your ingredients aren’t stale. Rub a little of each between your fingers, if they release an aroma they are good to use.

Nutrition

Serving: 1teaspoon | Calories: 97kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 9mg | Potassium: 458mg | Fiber: 14g | Sugar: 1g | Vitamin A: 1371IU | Vitamin C: 16mg | Calcium: 473mg | Iron: 11mg

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How to Cut Up a Whole Chicken

This easy step-by-step guide will show you how to cut up a whole chicken perfectly in no time. With just a few cuts, you can quickly transform an entire chicken into smaller pieces that are perfect for any recipe.

raw cut up chicken pieces on parchment paper

This post contains affiliate links, please read my full disclaimer here.

Growing up, my family only used whole chickens for recipes mainly because we raised our own chickens but also because it was cheaper. 

Cutting your raw chicken is a great way to save money at the grocery store. Plus, you can break a chicken down in less than 10 minutes. 

My mom could break down a chicken in 5 minutes. 

It takes me about 8 minutes, but those 8 minutes save my family a ton of money. Plus, it's nice to have a variety of chicken pieces for dinner. 

Here's a quick and easy guide on how to break down a whole chicken:

Tools Needed:

You'll want to gather a few tools before you get started. There are some mandatory tools, and others are optional. 

raw chicken and tools needed to cut the chicken, like gloves, knife, kitchen shears
  • A sharp Chef's knife - the knife can be 6 inches or 8 inches, whichever feels comfortable in your hands. You want it sharp so it can easily cut through the skin and cartilage. I use a 6-inch chef's knife. 
  • Cutting board - the cutting board must be sturdy and shouldn't slip. Place the cutting board on a damp towel will help it stay in place. 
  • A large platter for placing chicken pieces - you'll want to set the pieces aside while you cut them. 
  • Paper towels - to dry the chicken before cutting it. 
  • Food-safe gloves (optional) makes it easier for me to grip the chicken, but I've cut plenty of chickens without them. 
  • Kitchen shears (optional) - may help cut through small bones and the breast bone. I find a sharp kitchen knife can do this with ease.

Ingredients Needed: 

You'll need a whole chicken. A 3-4 pound bird is a good starting point until you get the hang of cutting your own chicken.  

How to cut up a whole chicken

First, if your chicken is wrapped in plastic, remove the plastic. You'll want to do this step over an empty bowl or sink as the liquid may have accumulated in the package. 

Then, check the cavity of the chicken to ensure there aren't any giblets or plastic-wrapped giblets inside the chicken. Some chickens will not have any giblets, while others may have them. Remove it if you see it inside. Set the giblets aside. You can discard them or use them in recipes, like giblet gravy or stuffing. 

Pat the chicken dry, so it's easier to handle. 

hand reaching inside chicken cavity
hand drying chicken

Place the chicken on a sturdy cutting board, breast side up. 

Remove the wing tips from the chicken by cutting them off with the Chef's knife. 

cutting wing tips away from chicken

Set aside. These are great for making homemade chicken broth. 

Next, remove any additional fat you see around the chicken near the cavity. You can also remove the little nub at the bottom. 

Remove the legs 

Grab the chicken drumstick and slice the skin where the drumstick meets the breast, exposing the area under the skin.

Pull the leg away from the chicken and push it upward to pop the bone out of the socket. Cut around this bone and remove the chicken leg from the body, making sure to cut around the oyster, the little bit of the meat that sits closest to the spine.

chicken leg being cut off
bone on inside of chicken lef being popped out

* Tip - I find it easiest to hold the leg in my hand while I cut around the leg to remove it from the chicken. 

Repeat on the other leg. You have just cut chicken leg quarters. 

hand cutting chicken leg from chicken body
hand holding up chicken leg quarter

Once you have your chicken leg quarters, you can break these down further by separating the drumstick from the thigh. Turn the chicken leg, skin side down, and use your fingers to locate the ball joint between the thigh and drumstick. There will be a white line of fat at this point. Cut on the line to separate the drumstick from the thigh. Repeat with the other leg. 

Remove wings from the chicken

Next, remove the wings from the chicken breast by cutting around the skin to expose the shoulder joint. Cut through the joint to separate the wing from the breast. Repeat on the other side. 

To further break down the wings, feel for the joint between the drumette and the flat and cut through the joint. 

wing being cut into flats and drumettes

Remove the backbone from the breast

Lift the chicken, so it stands vertically on the cutting board, holding the backbone in your hand, with the opening facing upwards. Use the knife to cut through the skin and cartilage between the back and the breast bone. 

Once you get to the shoulder bones, you may need to use a little extra force to get them to separate. 

Once you have removed the backbone from the breast, set it aside. The backbone can be used to make stock. 

cutting the breast from the backbone
backbone and breast removed from each other

Cut the breast into two

Lay the breast on the cutting board, breast skin side up. Use the knife to slice the chicken breast's skin and meat vertically until you see the bone. Then use a chef's knife and place it over the chicken and apply pressure to cut/crack through the bone with the knife. 

slicing between skin and meat of chicken breast
cutting through chicken breast bone

Pro tip: You can break the breast down further by cutting horizontally through the center bone of the breast. This is perfect for getting equal-sized pieces of chicken. 

And there you have it, my friend, you just cut up a whole chicken. 

whole chicken pieces cut up

Clean up

Make sure to disinfect and sanitize any and everywhere your chicken has come in contact with. Wash your knife and cutting board and disinfect your sink and countertops. 

What to do with a whole cut-up chicken?

For the giblets:

If you're lucky enough to have giblets in your chicken, use them in recipes! Giblet gravy, stuffing, and dirty rice are a few of my favorite recipes using giblets. 

For the chicken back and wing tips

Make broth! Chicken broth is made from chicken meat and bone. You can use the raw chicken or roast the pieces first. Roasting the pieces of chicken before making the broth makes dark broth, which is incredibly flavorful. 

For the chicken pieces: Use them in your favorite recipe, but my all-time favorite way to make them is to roast them. Season them and roast them in a 425-degree oven for 35-40 minutes. You could also grill them, fry them, or chop them further and use them in dishes like curry chicken or brown stew chicken. 

I hope you found this tutorial helpful. Looking for more knife skill tutorials: Try these out

Expert tips:

  1. Cut through the skin before cutting, disconnecting any chicken pieces. Cutting through the skin will allow you to see the inside of the chicken and determine where to cut the chicken. 
  2. Cut through joints when removing the chicken wings and legs. You should not cut through bone until you have to cut through the carcass and breast bone. 
  3. Wash your kitchen tools with hot soapy water and disinfect your kitchen after cutting the chicken. 
raw cut up chicken pieces on parchment paper
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How to Cut Up a Whole Chicken

This easy step-by-step guide will show you how to perfectly cut up a whole chicken in no time!
Prep Time10 minutes
Total Time10 minutes
Keyword: how to cut up a whole chicken
Author: Tanya Harris
Cost: $5

Equipment

  • 1 Sharp Chef's Knife

Ingredients

  • 1 whole chicken patted dry

Instructions

  • Place the chicken on a sturdy cutting board, breast side up.
  • Remove the wing tips from the chicken by cutting them off with the Chef's knife.
  • Next, remove any additional fat you see around the chicken near the cavity. You can also remove the little nub at the bottom.
  • Grab the chicken drumstick and slice the skin where the drumstick meets the breast, exposing the area under the skin. Pull the leg away from the chicken and push it upward to pop the bone out of the socket. Cut around this bone and remove the chicken leg from the body, making sure to cut around the oyster, the little bit of the meat that sits closest to the spine. Repeat on the other leg
  • Once you have your chicken leg quarters, you can break these down further by separating the drumstick from the thigh. Turn the chicken leg, skin side down, and use your fingers to locate the ball joint between the thigh and drumstick. There will be a white line of fat at this point. Cut on the line to separate the drumstick from the thigh. Repeat with the other leg.
  • Next, remove the wings from the chicken breast by cutting around the skin to expose the shoulder joint. Cut through the joint to separate the wing from the breast. Repeat on the other side. To further break down the wings, feel for the joint between the drumette and the flat and cut through the joint.
  • Lift the chicken, so it stands vertically on the cutting board, holding the backbone in your hand, with the opening facing upwards. Use the knife to cut through the skin and cartilage between the back and the breast bone. Once you get to the shoulder bones, you may need to use a little extra force to get them to separate.
  • Lay the breast on the cutting board, breast skin side up. Use the knife to slice vertically through the chicken breast's skin and meat until you see the bone. Then use a chef's knife and place it over the chicken and apply pressure to cut/crack through the bone with the knife.

Notes

  • You can break the breast down further by cutting horizontally through the center bone of the breast. This is perfect for getting equal-sized pieces of chicken.
  • The backbone and wing tips are great for making homemade chicken broth.

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The Best Fried Cabbage Recipe

My love for cabbage runs deep, and this fried cabbage recipe is one of my favorites. White cabbage is a humble vegetable, but butter, Worcestershire sauce, and a pinch of brown sugar turn it into something you'll want to make on repeat.

fried cabbage on white plate

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

We're big cabbage eaters in our house, and I'm always looking for new ways to make it. But this quick, easy fried cabbage recipe always makes its way onto our menu. It's so quick and easy and can be adapted any way you like. There are many ways to use your extra cabbage, but this is one of the best!

5 Star Review

⭐⭐⭐⭐⭐

JJ says, "I follow the directions exactly, it was absolutely fantastic!"

What is fried cabbage?

Fried cabbage is cabbage cooked in fat, usually butter or bacon grease, until softened and caramelized. It's a simple Southern side dish that's ready in under 20 minutes and works with or without meat.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

ingredients with labels for fried cabbage recipe in small white bowls on a white background

You can find these simple ingredients in your local grocery store at almost any time. Here is what you will need for this recipe.  

  • Butter — the base fat that gives the cabbage its rich, silky flavor. Bacon grease works great, too.
  • Head of cabbage — green cabbage is my go-to, but napa or red cabbage both work.
  • Worcestershire sauce — adds a deep, savory kick you can't quite put your finger on but definitely notice.
  • Brown sugar — just a teaspoon to balance the bitterness of the cabbage.
  • Kosher salt and black pepper — season to taste.
  • Crushed red pepper flakes — for a little heat. Leave it out if you're sensitive to spice.

How to make fried cabbage 

This simple side dish is only two steps and can be ready to eat in under 20 minutes. Here are the directions for making this dish. You can also print this out using the recipe card below.

Melt butter in a large skillet over medium heat. 

butter melting in a hot pan

Add cabbage, Worcestershire sauce, brown sugar, kosher salt, black pepper, and crushed red pepper flakes to the skillet, stirring to combine.

spices added to the top of the shredded cabbage in the pan

Cook for 8-10 minutes until the cabbage is coated in butter and softens. Serve and enjoy.

sautéing cabbage in a pan

Tanya's Top Tips

  • The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes; for softer cabbage, cook for about 10-12 minutes.
  • Use a large frying pan to spread the cabbage out. The cabbage will shrink as it cooks.
  • This dish is best served immediately while it's still hot.
  • Add a splash of water or stock if the cabbage is cooking too quickly or if you want it nice and soft.    

Variations 

Here are some different ways to make this sautéed cabbage into your special dish. Try a few of these suggestions to see what you like best.  

  • Pour in some whisked eggs for a stir-fry flair.
  • Add cayenne pepper or Tabasco sauce for a little extra heat.
  • Add crispy bacon, pancetta, or sausage for rich, delicious flavor.    
serving fork and spoon in a pan of fried cabbage

What kind of cabbage to use 

There are many types of cabbage, and they all work well with this dish. I prefer green cabbage, but use whatever cabbage you have on hand.

Some options include napa cabbage, green cabbage, or red cabbage.

They all have slightly different flavors and textures, so you can play with them to see which one you like best.

Napa cabbage is softer and milder, red cabbage is more bitter and crunchier, and green cabbage is between these two.   

shredded cabbage on a white plate

How to serve this fried cabbage recipe  

Southern fried cabbage is easy to make and can be served with many different main dishes, like juicy air fryer turkey thighs, air fryer tilapia, steak with garlic herb butter, or air fryer cornish hens.    

Some other cabbage options to serve with dinner include Jamaican steamed cabbage, instant pot buttered cabbage, sweet and sour cabbage.

cabbage on a white plate with a fork next to a blue napkin

How to store 

To refrigerate: Keep any leftover cabbage in an airtight container in the fridge for up to five days. You can reheat it in a small bowl in the microwave in 30-second increments until it's warm all the way through.

To meal prep: This is a great recipe to prep ahead of time and fry right before you're ready to eat. Slice the cabbage and prepare the other ingredients. When you're ready to cook, follow the instructions on the recipe card. 

FAQs:

How do you cut cabbage for frying?

For this recipe, I prefer to chop the cabbage. I find that the butter sticks to the cabbage better. You can also shred the cabbage. Keep in mind that the thinner shredded or small chopped cabbage will cook faster.

Should you wash cabbage before frying?

I rinse the outer layers of cabbage before chopping and frying. Be sure to dry the cabbage after rinsing it in water.

If you have tried this fried cabbage recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

overhead view of cabbage on a white plate with a fork next to a blue napkin
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4.89 from 9 votes

Fried Cabbage Recipe

This Fried Cabbage Recipe is a delicious comfort food using sliced cabbage, a bit of salt, a pinch of sugar, and crushed red pepper flakes for a little heat.
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: fried cabbage
Servings: 4 servings
Calories: 83kcal
Author: Tanya Harris

Ingredients

  • 3 tablespoons unsalted butter
  • 6 cups chopped green cabbage
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes

Instructions

  • Melt butter in a large skillet over medium heat.
  • Add cabbage, Worcestershire sauce, brown sugar, kosher salt, black pepper, and crushed red pepper flakes to the skillet and stir.
  • Cook for 8-10 minutes until the cabbage is coated in butter and softens. Serve and enjoy.

Video

Notes

The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes. For softer cabbage, cook for about 10-12 minutes.

Nutrition

Calories: 83kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 931mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

by 5 Comments

Smothered Pork Chops

Seasoned and seared perfectly, these bone-in Pork Chops are tender, smothered in rich onion gravy, and done in 30 minutes! Serve with creamy mashed potatoes or fluffy rice.

smothered pork chop on a plate with a fork and bite taken out

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This recipe is an inspiration from childhood, pork chops and gravy with Creamy Garlic Mashed Potatoes and either green beans or corn. Don't forget to soak up that leftover gravy lingering on your plate! Whip up some soft Air Fryer Dinner Rolls to serve with pork chops with gravy.

A true easy weeknight recipe you'll want to make again and again.

I use a hot cast-iron pan to get the perfect sear on these pork chops, but feel free to use any large skillet you have. Ready in less than 30 minutes, these pork chops are perfect for any night of the week.

cast iron pan with three pork chops

Ingredients and Tools Needed

ingredients for smothered pork chops with labels on it

Ingredients you'll need are:

  • Kosher salt
  • Black pepper
  • Onion Powder
  • Poultry seasoning
  • Smoked paprika
  • Bone-in rib pork chops 1 inch thick, patted dry (about 2 lbs.)
  • Olive oil
  • Butter
  • Yellow onion 
  • Garlic cloves
  • All-purpose flour
  • Chicken broth
  • Heavy cream

Tools you'll need are:

  • Sheet pan
  • Whisk
  • Spatula
  • 12-inch skillet or cast iron skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Meat thermometer

How to make Pork Chops in Onion Gravy

Add kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika in a small bowl and mix until combined. Pat pork chops dry and season pork chops on both sides.

Three seasoned pork chops on a paper towel

Heat olive oil in a large skillet over medium-high heat. Add pork chops and brown on both sides, about 4-5 minutes per side. 

three pork chops seared in a cast iron pan

Remove pork chops from heat and let the chops rest while you make the gravy. 

Decrease the heat to medium and add butter and onions to the skillet. Use a wooden spoon to sauté the onions until softened, for about 5-7 minutes, deglazing the pan by removing any brown bits from the bottom.

Add garlic and cook for an additional minute. 

caramelized onions in a cast iron pan

Sprinkle the flour over the onions and garlic in the pan and stir for about one minute. 

onions and flour in a cast iron pan

Slowly pour the chicken broth into the pan while stirring. Allow the mixture to cook for about 8-10 minutes, occasionally stirring, until it has thickened slightly. Pour in the heavy cream and stir. 

gravy in a cast iron pan
cream being added to the gravy in a cast iron pan

Add the pork chops back to the skillet and cover them with the gravy. Continue to cook pork chops for about 3-4 minutes until the pork chops reach an internal temperature of 145 degrees Fahrenheit. 

pork chops in gravy in a cast iron pan

Remove from heat and serve. 

pork chops covered in gravy in a cast iron pan

What to serve with Smothered Pork Chops

While the star of the show is our creamy gravy-smothered pork chops, what to serve it with is just as important.

How to know when your pork chops are done

A meat thermometer will give the best indication of when the pork chops are perfectly cooked.

The internal temperature for perfectly juicy and tender pork chops should be a minimum of 145 Fahrenheit. This also goes for any other cut of pork except ground pork and is true for bone-in pork chops and boneless pork chops.

If cooked to the typical 160 Fahrenheit, your pork chops may not be as tender and juicy. Do note that only ground pork should be cooked at 160 Fahrenheit.

pork chops in a cast iron pan ready to be served

Gravy variations

  • Mushrooms: In addition to onions and garlic, including mushrooms in your gravy will add another layer of delicious flavor.
  • Spice: Add a pinch of Cayenne pepper for a bit of spice.
  • Extra caramelized onions: Sauté your onions until dark golden brown to release those sweet umami flavors onions have.

Picking out a Pork Chop

For this recipe, I have used a Rib Chop. This will be the most tender of the pork chops to choose from.

Bone-in or Boneless Pork Chops? While all delicious, a bone-in chop will yield more flavor. A nice fat marbling will also provide more flavor. Fat = Flavor!

Rib Chop or Center Loin Chop, Bone-in: Tender & thick. Approx 1 inch thick.

Loin Chops: A leaner cut of pork. May not yield as much flavor as a bone in chop.

Storing leftover Smothered Pork Chops

Refrigerate pork chop in gravy in an airtight container for 3-4 days.

pork chop with gravy on a plate over rice

Notes

  • The pork chops will not be done once they are browned. They should finish cooking in the gravy. 
  • Use a quick-read thermometer to ensure the pork has reached an internal temperature of 145 degrees Fahrenheit. Overcooked pork can result in rubbery meat. 
  • I use center-cut rib chops that are all-natural. Using all-natural or organic chops will allow your pork chops to brown nicely. You can also sub with loin chops or boneless chops.

Looking for more delicious recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

pork chop with gravy on a plate over rice
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5 from 3 votes

Smothered Pork Chops

Seasoned and seared perfectly in a hot cast iron pan these bone-in Pork Chops are tender, smothered in rich onion gravy, and done in 30 minutes! Serve with creamy mashed potatoes or fluffy rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: Smothered Pork Chops
Servings: 4 servings
Calories: 507kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 teaspoons Kosher salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Poultry seasoning
  • ½ teaspoon Smoked paprika
  • 3 Bone-in rib pork chops 1 inch thick, patted dry (about 2 lbs.)
  • 2 tablespoons Olive oil
  • 3 tablespoons Butter
  • 1 Yellow onion halved and sliced
  • 2 Garlic cloves chopped
  • ¼ cup All purpose flour
  • 1 ½ cups Chicken broth
  • ½ cup Heavy cream

Instructions

  • In a small bowl, add kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika and mix until combined. Sprinkle the seasoning over both sides of the pork chops.
  • Heat olive oil in a 12-inch skillet over medium-high heat. Add pork chops and brown on both sides, about 4-5 minutes per side.
  • Remove pork chops from heat and set aside on a plate.  Decrease the heat to medium and add butter and onions to the skillet. Use a wooden spoon to sauté the onions until softened, about 5-7 minutes, deglazing the pan in the process by removing any brown bits from the bottom. Add garlic and cook for an additional minute.
  • Sprinkle the flour over the onions and garlic in the pan and stir for about one minute.
  • Slowly pour the chicken broth into the pan while stirring. Allow the mixture to cook for about 8-10 minutes, occasionally stirring, until it has thickened slightly. Pour in the heavy cream and stir.
  • Add the pork chops back to the skillet and cover them with the gravy. Continue to cook the pork chops, for about 3-4 minutes, until the pork chops reach an internal temperature of 145 degrees Fahrenheit.
  • Remove from heat and serve. 

Notes

  • The pork chops will not be done once they are browned. They should finish cooking in the gravy. 
  • Use a quick-read thermometer to ensure the pork has reached an internal temperature of 145 degrees Fahrenheit. Overcooked pork can result in rubbery meat. 
  • I use center-cut rib chops, that are all-natural. Using all-natural or organic chops will allow your pork chops to brown nicely. You can also sub with loin chops or boneless chops.
 

Nutrition

Serving: 1Pork Chop | Calories: 507kcal | Carbohydrates: 11g | Protein: 29g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 146mg | Sodium: 1638mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 849IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg

by 1 Comment

Creamy Carrot and Lentil Soup

A creamy and hearty meatless soup! This Carrot and Lentil Soup is protein-packed and full of flavor. It works well as a side or main dish. Budget-friendly and naturally Vegan!

overhead of two bowl of carrot and lentil soup with cilantro garnish and two spoons

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

An absolutely delicious bisque-like soup made in one pot! Start the soup season with this carrot soup and a side of crusty bread. Create a big batch to share with family and friends, and let the warm spices distract you from the Fall chill outside. You'll impress everyone, and they'll be coming back for more.

Serve Carrot and Red Lentil Soup alongside Air Fryer Bone-In Chicken Breasts and a Cranberry Pecan Apple Salad. If this meal doesn't scream fall I don't know what does.

overhead of a bowl of carrot and lentil soup with cilantro garnish and two spoons

Ingredients and Tools Needed

ingredients for carrot and lentil soup

Ingredients you'll need for Carrot and Red Lentil Soup:

  • Olive oil
  • Carrots
  • Shallots
  • Fresh Ginger
  • Ground Cumin
  • Ground Cinamon
  • Paprika
  • Vegetable broth
  • Dried red lentils
  • Coconut milk
  • Salt and black pepper to taste
  • Fresh Cilantro for serving

Tools you'll need are:

  • Immersion blender
  • Large pot or dutch oven
  • Wooden spoon

How to make Carrot and Lentil Soup

Heat the olive oil in a large pot over medium heat. Add the carrots, shallots, and ginger, and cook until the carrots start to soften.

carrots, shallots, and ginger in a large pot

Add the spices and cook until fragrant stirring occasionally, about 2-3 more minutes.

carrot, shallots, ginger and spices in a large pot

Then add the vegetable broth and lentils. Bring to a boil and simmer for 20 minutes or until lentils and carrots are tender.

vegetable broth and lentils added to a large pot

Use an immersion blender to puree the soup until creamy. Alternatively, transfer to a high-speed blender. Remember to let steam escape the blender while blending the soup.

soup blended with an immersion blender

Return the soup to the pot and stir in the coconut milk. Add water to thin the soup if necessary. Season with salt and pepper to taste.

finished soup being stirred with a wooden spoon

Can you freeze Carrot Lentil Soup?

Of Course! Making a large batch to save for later? Or do you need to portion out individual servings? This soup freezes very well.

Before freezing, allow the carrot red lentil soup to cool to room temperature. Freeze soup in an airtight container for up to 3 months.

Thaw completely before reheating and serving.

What to serve with Carrot and Lentil Soup

While this wonderful recipe is hearty and absolutely delicious, serving it with crusty bread or warm naan bread will bring it full circle. Use the bread to soak up the leftover bits in the bottom of your bowl.

overhead of two bowl of carrot and lentil soup with cilantro garnish and two spoons

Do lentils need to be soaked for carrot and lentil soup?

Nope! For this Carrot and Red Lentil Soup recipe soaking the red lentils is unnecessary. While rinsing them off before adding them to the lentil soup is okay.

How to garnish Carrot soup with red lentils

Top off the finished carrot and lentil soup with a couple of swirls of coconut milk and freshly chopped cilantro.

Additional garnishes you may love are:

  • Croutons
  • Chilli flakes
  • Fresh Parsley
  • Plain yogurt or greek yogurt
  • Drizzle of olive oil
overhead of two bowl of carrot and lentil soup with cilantro garnish and two spoons

Looking for more tasty recipes? Try these out:

If you have tried this delicious soup recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

overhead of a bowl of carrot and lentil soup with cilantro garnish and two spoons
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5 from 1 vote

Creamy Carrot and Lentil Soup

A creamy and hearty meatless soup! Protein packed and full of flavor, it works well as a side or main dish. Budget-friendly and naturally Vegan! You'll impress everyone and they'll be coming back for more.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: Carrot and Lentin Soup
Servings: 4 People
Calories: 351kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Pound Carrots Sliced
  • 2 Shallots Thinly sliced
  • 1 inch Ginger Peeled and grated
  • 1 teaspoon Cumin
  • ¼ teaspoon Cinnamon
  • ½ teaspoon Paprika
  • 4 cups Vegetable broth
  • ⅔ cup Dried red lentils
  • 1 cup Coconut milk Canned, shake first.
  • Salt and pepper to taste
  • Cilantro for serving

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the carrots, shallots, and ginger, and cook until the carrots start to soften.
  • Add the spices and cook until fragrant, about 2-3 more minutes.
  • Add the vegetable broth, and lentils. Bring to a boil and simmer for 20 minutes or until lentils and carrots are tender.
  • Use an immersion blender to puree the soup until creamy. Alternatively, transfer to a high-speed blender. Remember to let steam escape the blender while blending the soup.
  • Return the soup to the pot and stir in the coconut milk. Add water to thin the soup if necessary. Season with salt and pepper to taste.

Notes

  • You don't need to soak the red lentils for this recipe. Just rinse and add them to the recipe. 
  • Choose your favorite soup toppings, like croutons, chili flakes, fresh parsley, yogurt, or a drizzle of olive oil. 
  • Serve with nice crusty bread or naan bread. 

Nutrition

Serving: 1cup | Calories: 351kcal | Carbohydrates: 36g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1038mg | Potassium: 838mg | Fiber: 13g | Sugar: 9g | Vitamin A: 19587IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 5mg

by 4 Comments

Juicy Air Fryer Turkey Thighs

It's so easy to cook these juicy turkey thighs in the air fryer! Beautifully seasoned with crispy skin and done in 30 minutes.

Air fried turkey thigh on a plate with green beans and a fork

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Crispy skin turkey and a juicy center are what we all want in a turkey thigh. Rub on these wonderful creole spices and it's soon to be the star of your family's dinner!

Add this to your air fryer Thanksgiving recipes too. Perfect for a new couple or a single person. You don't have to prepare a traditional oven-roasted turkey to enjoy Thanksgiving dinner. Nor do you have to spend hours tending to an entire turkey and sharing oven space with other yummy dishes.

Pair air-fried turkey thighs with Cheesy Scalloped Potatoes and Smothered Green Beans. Round it out with Easy Cornbread Muffins and for dessert, a Sweet Potato Bundt Cake. Don't think you have to wait until November to enjoy all of these dishes, air fryer turkey can be enjoyed all year round for as long as your air fryer is working!

plate of green beans and a turkey thigh

Air Fried Turkey Thigh Ingredients and Tools Needed

  • Poultry Seasoning
  • Creole Seasoning
  • Kosher Salt
  • Garlic Powder
  • Black Petter
  • Bone-in, skin-on turkey thighs - Roughly 2 pounds of bone-in, skin-on turkey thighs

Tools needed for this recipe:

air fryer turkey thigh ingredients

How to make Air Fryer Turkey Thighs

Mix poultry seasoning, creole seasoning, kosher salt, garlic powder, and black pepper in a small bowl. Set aside. 

Pat chicken thighs dry. Rub seasonings on both sides of the chicken thighs, and under the skin. Let sit for 30 minutes. Feel free to skip the 30-minute wait if you're in a hurry. 

raw turkey thighs rubbed with seasoning blend

Preheat your air fryer to 380 degrees Fahrenheit (193 Celcius). 

Place turkey thighs, skin side down, in the preheated air fryer basket, and cook for 20 minutes. After 20 minutes, flip the turkey thighs and cook for an additional 10-15 minutes. 

prepped turkey thighs skin side down in air fryer basket
checking the temperature of the turkey thigh with a meat thermometer
close up of 2 turkey thighs cooked through in air fryer basket

Remove from the air fryer and let the turkey rest for 5 minutes. Serve and enjoy.

Is an air fryer turkey juicy?

When food is placed into an air fryer and turned on circulating hot air cooks and crisps up the food. Because turkey thighs are higher in fat than turkey breasts, no additional oil or butter is needed for the turkey to maintain its moisture. Whereas a boneless turkey breast will need a little spritz of oil to help keep it moist.

Moreover, if you cook either a turkey thigh or turkey breast too long, they'll become dry.

Prepping turkey thighs for the air fryer

Make sure you've thawed the turkey completely before prepping, this will ensure you get a proper read on the thermometer when they've finished cooking.

Pat your turkey thighs dry with paper towels and season or marinade per your recipe instructions before placing it into the air fryer. Making sure your chicken is dry will ensure the seasonings stick to the chicken and the skin gets crispy.

If you're skittish about touching raw turkey, food-grade gloves are a great option!

How long does it take to air-fry a turkey per pound?

Cooking time for a turkey in an air fryer can differ depending on the size of your turkey and air fryer. You can absolutely make an air-fried whole turkey as well. A good rule for air fryer whole turkey or turkey parts is 8-10 minutes per pound.

Where do you check a turkey thigh temperature?

Using a meat thermometer, place the tip into the thickest part of the turkey thigh without touching the bone. Ensure you're not touching the bone or the temperature reading will be inaccurate. For a fully cooked, yet still juicy turkey thigh the internal temperature needs to reach 170-175 degrees Fahrenheit.

close up of turkey thigh cooked through in air fryer basket

Storing and Reheating Air Fryer Turkey Thighs

Storing:

Store turkey thighs in an airtight container in the refrigerator for up to 4 days.

Reheating:

Reheat leftover turkey thighs in a 350-degree Fahrenheit preheated air fryer and cook for 10 minutes, flipping halfway through so the top can re-crisp.

Air Fryer Turkey Thigh Recipe Notes:

  • The turkey thigh should reach a temperature between 170-175 degrees Fahrenheit. Use a quick read thermometer to ensure the turkey thighs are done. 
  • I like to allow my turkey thighs to sit at room temperature for a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the turkey thighs beforehand, about 1-2 days, and refrigerate them until ready to cook.

Looking for more Air Fryer or Turkey recipes? Try these out:

 If you have tried this air fryer recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

plate of green beans and a chicken thigh
Print Recipe
5 from 4 votes

Air Fryer Turkey Thighs

It's so easy to cook these juicy turkey thighs in the air fryer! Beautifully seasoned with a crispy skin and done in 30 minutes.
Prep Time40 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Air fryer turkey thighs
Servings: 4 People
Calories: 363kcal
Author: Tanya Harris

Ingredients

Instructions

  • In a small bowl, combine poultry seasoning, creole seasoning, kosher salt, garlic powder, and black pepper. Set aside.
  • Pat turkey thighs dry. Rub seasonings on both sides of the turkey thighs, as well as under the skin. Let sit for 30 minutes. If you're in a hurry, feel free to skip the 30-minute wait.
  • Preheat your air fryer to 380 degrees Fahrenheit (193 Celcius).
  • Place turkey thighs, skin side down, in preheated air fryer basket and cook for 20 minutes. After 20 minutes, flip the turkey thighs and cook for an additional 10-15 minutes.
  • Remove and allow thighs to rest for 5 minutes. Serve and enjoy!

Notes

  • The turkey thigh should reach a temperature between 170-175 degrees Fahrenheit. Use a quick read thermometer to ensure the turkey thighs are done. 
  • I like to allow my turkey thighs to sit at room temperature for a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the turkey thighs beforehand, about 1-2 days, and refrigerate them until ready to cook.

Nutrition

Serving: 4g | Calories: 363kcal | Carbohydrates: 2g | Protein: 43g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 141mg | Sodium: 1428mg | Potassium: 576mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 4mg

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The Most Popular Jamaican Herbs and Spices and How to Use Them

Jamaican spices and herbs are the heart and soul of Jamaican cooking and are used to build unforgettable flavors.  

collage of scotch bonnet pepper, thyme, and green onion with text that says popular Jamaican herbs and spices

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Authentic, made-from-scratch Jamaican food is built around fresh herbs and spices. Ingredients like pimento, turmeric, Jamaican curry powder, and aromatics like fresh thyme and scallions come together in traditional Jamaican recipes to create a tantalizing experience for the senses and the taste buds! This is one food culture that doesn’t shy away from flavor. 

Discover the most popular Jamaican herbs and spices, and how to use them in the island’s most popular recipes, 

Scotch Bonnet Pepper 

scotch bonnet peppers on white background

The Scotch bonnet pepper may have a mild, if not cute name, but these peppers are hot, hot, hot! The Scotch bonnet pepper is part of the habanero family, and is used in cooking throughout the Caribbean. Depending on when the pepper is picked, it can be bright orange, yellow, or even green, red, or brown. 

It's difficult to fully describe how a Scotch bonnet pepper tastes; this is one pepper you have to try to appreciate. Most cooks will tell you that Scotch bonnet peppers are slightly fruity, even a little sweet, and, depending on how you prepare them, tons and tons of spicy flavor. 

Spice mixes and sauces are a must in Jamaican cuisine, and Scotch bonnet peppers are one of the most popular ingredients in recipes like Jamaican Escovitch Fish and Jamaican Stew Peas. Scotch bonnet peppers are also used to make Jamaican curry and jerk seasonings!

thyme on white background

Thyme

No Jamaican kitchen is complete without fresh thyme. Did you know there are close to 100 varieties of this aromatic herb in Jamaica? 

Thyme is often used in soups, stews, and as a seasoning for meat and fish. Braised oxtails with thyme, Saltfish Fritters, and Caribbean Green Seasoning build their base flavor around versatile, herbaceous thyme.

Escallion (Jamaican Scallion)

Scallions are a staple in Jamaican cooking, and many dishes just wouldn’t be the same without them. Mild and delicious Jamaican scallions look similar to other alliums, with the exception of their skin which is a purplish red at the bulb. Jamaican rice and peas wouldn’t be complete without the zip of scallion flavor (and thyme and ginger!).

Scallions are used to enhance the flavors in Jamaica’s national dish Ackee and Saltfish.

If you can't find scallions, a green onion can be used.

Curry Powder

Jamaican curry powder on white plate

Jamaican curry powder recipes can have some variations, but most start with a base of turmeric, Scotch bonnet peppers, ginger, coriander, and cumin. When used in stews, soups, or meat dishes, the result is a warm, comforting meal that’s hearty and hard to resist.

Popular Jamaican recipes like Jamaican Curry Goat, use curry powder to balance out the gaminess of the goat meat and give the dish a vibrant flavor. Jamaican curry powders tend to have more turmeric, and less spice, than their Indian counterparts, 

Jerk Seasoning

jerk paste in white bowl

Jerk is a style of Jamaican cooking native to the island that uses a hot, spicy marinade to rub on chicken or pork before being grilled. If you’ve never tried authentic Jamaican jerk seasoning you’re missing out. It’s as eye-wateringly good, as it is mouth-wateringly good!

Jerk seasoning, or paste, recipes usually involve a mix of Scotch bonnet peppers, pimento, ginger, lime, garlic, sugar, onions, thyme, and soy sauce. It’s basically a who's who of spices and flavors, and incredibly addicting. Jerk chicken and jerk pork are popular Jamaican dishes.

Turmeric

Jamaican turmeric is an essential Jamaican food ingredient. The turmeric found on the island is known for its intense flavor, bright orange-yellow color, and high concentration of curcumin, which in addition to adding a pronounced ginger-like flavor to food, is also good for reducing inflammation and arthritic pain.

The pastry dough that surrounds a sizzling hot and savory Jamaican beef patty (yum!) is made with turmeric, along with curry powder, flour, butter, and sugar. Turmeric is also one of the spices used to create Jamaican curry powder.

Pimento

pimento berries on white plate

Pimento is a dried, unripe berry from the Pimenta dioica tree. You may also know pimento as allspice or Jamaican pepper. This fragrant spice has notes of cinnamon, cloves and nutmeg, which makes it perfect for both savory and sweet dishes. Pimento is so invitingly aromatic, and presents itself as a wonderfully warm spice, that it works with everything from pimento-smoked jerk chicken, to pimento-spiced rice and ackee pimento flan!

The berries can be added whole to a dish for added flavor, but remove before serving. Or simply crush them in a mortar and pestle and add them to your dish. I love crushed pimento in my cornmeal porridge.

I hope you liked learning a bit more about popular herbs and spices in Jamaica. This guide and these Jamaican recipes will have you feeling like you're on the island.