Turkey Picadillo

Ingredients

• 30 ml, dividedolive oil
• 567 gground turkey
• 1, mincedyellow onion
• 1, choppedred pepper
• 4 cloves, mincedgarlic
• 2bay leaves
• 120 mlwhite wine or dry vermouth
• 1 can (227 g)tomato sauce
• 50 g chopped olives, plus 15 ml brinepimento-stuffed green olives
• 50 ggolden raisins
• 120 gcanned black beans
• 15 mlcapers
• 10 mlcumin
• 2.5 ml, or to tastecayenne pepper
• to tastesalt and pepper

Instructions

1. 1

   Brown the turkey

   Heat 15 ml of the olive oil in a large frying pan over medium-high heat. Season the 567 g turkey with salt and pepper, then cook, breaking it up with a wooden spoon, until browned. Drain it and set aside in a bowl.

2. 2

   Soften the vegetables

   Put the same pan back on the hob, add the remaining 15 ml olive oil and lower the heat to medium. Add the onion, red pepper, garlic and bay leaves. Cook, stirring occasionally, until the onion is soft and translucent.

3. 3

   Simmer the picadillo

   Return the cooked turkey to the pan. Add the wine, tomato sauce, chopped olives and 15 ml brine, raisins, black beans, capers, cumin and cayenne. Simmer for 15 minutes.

4. 4

   Season and finish

   Remove the bay leaves and season the mixture with salt and pepper to taste.

5. 5

   Serve warm

   Serve warm over rice or use as a taco filling.

What is turkey picadillo?

Picadillo is a Cuban and wider Latin American dish of seasoned minced meat, often cooked with tomato and a mix of sweet and savoury additions. This version uses turkey in place of the more traditional beef.

Olives, capers and their brine bring a salty, sharp edge, while raisins balance them with sweetness. Black beans add substance, and the tomato-based sauce brings the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 24g protein, 13g carbs, 5g fat.

The turkey provides most of the protein, while the raisins, beans and tomato sauce contribute carbohydrates. Olive oil and the olives account for much of the fat. Serve it with a generous portion of vegetables alongside rice or tacos to balance the plate.

Build the flavour in stages

Brown the turkey first: breaking it up as it cooks gives you small pieces that are easy to serve over rice or in tacos. Draining it before returning it to the pan keeps excess liquid out of the vegetable stage.

Soften the onion, pepper and garlic in the same pan. The recipe adds the bay leaves here, so they have time to flavour the sauce as everything simmers.

Balance sweet and briny

Olives and capers: chop the olives and include the measured brine for their salty, tangy flavour. Since both ingredients are briny, taste before adding extra salt at the end.

Golden raisins: these soften in the sauce and provide sweet contrast. The black beans make the mixture heartier without taking attention away from the turkey.

Use the simmer to bring it together

Once the turkey and remaining ingredients are back in the pan, simmer for 15 minutes. This gives the tomato sauce time to mingle with the spices, brine and wine.

Keep the heat at a gentle simmer rather than a rapid boil. The finished mixture should be saucy, with the raisins softened and the flavours evenly combined.

Choose how to serve it

Rice: spoon the picadillo over warm rice to catch the sauce and make a simple main meal. Rice is not included in the ingredient list, so prepare it separately if using.

Tacos: use the mixture as a filling, adding it to taco shells or tortillas. Its combination of sauce, beans and small pieces of turkey makes it easy to portion.

Finish with a careful taste

Remove both bay leaves before serving; they are there to infuse the dish, not to eat. Taste the finished picadillo and adjust the salt, pepper or cayenne to suit your preference.

If you plan to serve it with rice or in tacos, keep the picadillo warm while you get those ready.

Recipe notes & tips

• Use a large frying pan so the turkey can brown rather than crowding together.
• Break the turkey into small pieces as it cooks for an even texture.
• Drain the browned turkey before returning it to the pan.
• Measure the olive brine rather than pouring it in freely, then taste before adding more salt.
• Remove the bay leaves before serving.
• Prepare rice separately if you want to serve the picadillo over it.

Variations

• More heat: add cayenne gradually and taste as you go.
• Extra briny: add a little more olive brine, then reassess the seasoning.
• No wine: use dry vermouth as the recipe suggests.
• Rice bowl: serve over cooked rice for a straightforward meal.
• Taco filling: spoon the warm mixture into taco shells or tortillas.

Common mistakes to avoid

• Crowding the turkey: it may steam rather than brown; use a large pan and break it up as it cooks.
• Skipping the drain: excess liquid can carry into the next stage; drain the turkey before setting it aside.
• Adding too much salt early: olives, capers and brine are salty; season to taste after simmering.
• Cooking at a hard boil: the sauce can reduce too quickly; keep it at a gentle simmer for 15 minutes.
• Forgetting the bay leaves: remove both before serving so they are not eaten.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in a pan over a gentle heat or in the microwave until steaming hot, stirring as needed.

Frequently asked questions