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Cuban Ground Turkey Picadillo Recipe

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Posted by:

Erin Lynch

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Updated:

April 16, 2025

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5 from 14 votes

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TURKEY PICADILLO PINTEREST IMAGE.
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Ground Turkey Picadillo is a lightened up version of the traditional Latin American dish made with ground beef. Serve it over rice or use it as a taco filling and enjoy! 

Picadillo in shallow white bowl with folded tortilla and rice.

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💛 Why you’ll love this recipe

This quick and easy Cuban Ground Turkey Picadillo recipe is a delightful fusion of sweet, savory, and briny flavors that come together in just 25 minutes. It offers a lighter twist on the traditional beef picadillo without compromising on taste. The dish is versatile—perfect served over rice, tucked into tacos, or enjoyed straight from the skillet—and is ideal for meal prep, as it stores well in the fridge or freezer. Whether you’re seeking a healthy weeknight dinner or a flavorful addition to your culinary repertoire, this picadillo is sure to become a favorite.

Two bowls of picadillo on counter.

Reader

Love



5 stars
One of my favorite recipes that I just added to my regular rotation. Thanks for sharing!

–

Jody Armstrong

Table of Contents

  • Ingredient notes
  • How to make it
  • Variations
  • How to make ahead and store
  • How to serve turkey picadillo
  • What to serve with it
  • Erin’s wine pairings
  • Full Recipe

Ingredient notes

  • Ground Turkey – Or, swap in some ground chicken or ground beef.
  • Black Beans – Or, swap in another favorite canned bean like kidney beans, white beans or pinto beans.
  • Onion & Garlic
  • Red Pepper – Or, you can use green or yellow pepper.
  • White Wine – Look for a dry white wine. Here’s my favorite white wines for cooking with. Or, swap in some dry vermouth. Or, if you prefer to cook without wine, you can leave it out entirely.
  • Tomato Sauce
  • Green Olives & Capers
  • Raisins – Those raisins…. They plump up so magically when they’re simmered in this mixture and absorb all of the wonderful flavors of the dish. They were one of my favorite parts of this turkey picadillo. You can also swap in some dried currants.
  • Spices – Cumin, cayenne, bay leaves
  • Olive Oil

How to make it

Sauteed ground turkey.

Step 1

Brown the turkey

  • Heat olive oil in a large skillet over medium-high heat. Season the turkey with salt and pepper and cook until browned, breaking it up with a wooden spoon. Drain the turkey and set aside in a bowl.
sauteed peppers and onions.

Step 2

Saute the aromatics

  • Add onions, bell pepper, garlic and bay leaves.
  • Cook until onion is softened and translucent.
Ingredients for picadillo in large saute pan.

Step 3

Finish + serve

  • Return cooked turkey to the skillet, and add the wine, tomato sauce, olives and brine, raisins, black beans, capers, cumin, and cayenne.
  • Simmer for 15 minutes.
  • Serve.
Picadillo in skillet.

Variations

  • Additional Veggies: Incorporate diced carrots, zucchini, or peas to increase the nutritional value and add texture.
  • Potatoes: Add diced potatoes for a heartier dish, a common variation in Cuban picadillo.
  • Spices: Experiment with spices like cinnamon, allspice, or smoked paprika to add depth.

How to make ahead and store

Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze it for up to three months.

How to serve turkey picadillo

You can enjoy this dish a number of ways.

  • In a bowl: Enjoy it in a bowl straight up, or add it to a bowl of rice. Try my instant pot rice for an easy version.
  • With tortillas: Serve it taco or burrito style inside corn or flour tortillas.
  • With chips: Try it with these baked or air fried tortilla chips.

What to serve with it

  • Instant Pot Rice
  • Instant Pot Quinoa
  • Smashed Potatoes
  • Tortillas
  • Tostadas
  • More → 20+ Sides for Picadillo
Picadillo in large saute pan with rice.

Erin’s wine pairings

  • White wines from Burgundy have a medium-body with lightly spicy notes that will pair well with this dish.
  • Rosé is a great partner for this dish – The bright flavors and light acidity match well with the rich flavors in this dish.
  • Pinot Noirs from Oregon have a light, bright earthy elegance that will make a great match for this meal.
  • Sparkling wines go well with this picadillo. The bubbles cut through the richness and brighten up the flavors on your tongue. I chose a rosé sparkler to match my meal.

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Did you try this cuban turkey picadillo recipe?

If you loved this picadillo with ground turkey I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Picadillo in shallow white bowl with folded tortilla and rice.

Full Recipe

Turkey Picadillo

Cuban Ground Turkey Picadillo is a lightened up version of the traditional dish made with ground beef. This sweet and savory mixture combines briny olives and capers, with sweet golden raisins, black beans and plenty of delicious spices. Serve it over rice or as a taco filling and enjoy! 
5 from 14 votes
Print Pin
Serves 6 servings
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins

Ingredients

  • 2 Tablespoons olive oil (divided )
  • 1 1/4 pounds ground turkey
  • 1 yellow onion (minced)
  • 1 red bell pepper (chopped)
  • 4 cloves garlic (minced)
  • 2 bay leaves
  • ½ cup white wine ( or dry vermouth)
  • 1 8-ounce can tomato sauce
  • 1/3 cup chopped pimento stuffed green olives (plus 1 tablespoon brine)
  • 1/3 cup golden raisins
  • ½ cup canned black beans
  • 1 Tablespoon capers
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne (or to taste)
  • Salt and pepper (to taste)

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Season the turkey with salt and pepper and cook until browned, breaking it up with a wooden spoon. Drain the turkey and set aside in a bowl.
  • Return the same skillet to the burner, add the remaining olive oil and reduce the heat to medium. Add the onions, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the onion is softened and translucent.
  • Return the cooked turkey to the skillet, and add the wine, tomato sauce, olives and brine, raisins, black beans, capers, cumin, and cayenne. Simmer for 15 minutes.
  • Remove bay leaves and season with salt and pepper, to taste.
  • Serve warm with rice, or as a taco stuffing.

Notes

How to make ahead & store
  • Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze it for up to three months.

Nutrition

Calories: 211kcal | Carbohydrates: 13g | Protein: 24g | Fat: 5g | Cholesterol: 51mg | Sodium: 262mg | Potassium: 485mg | Fiber: 2g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 28mg | Calcium: 32mg | Iron: 1.8mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This recipe was originally published in 2015. It was updated in 2021 to add new photographs, and again in 2024 to add additional information. The turkey piccadillo recipe remains the same. Enjoy!

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5 from 14 votes (9 ratings without comment)

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47 responses

  1. Pech
    October 5, 2015

    Drool worthy photos as usual, even when it’s still in process in the skillet!

    Reply
    1. Erin
      October 5, 2015

      Thanks Pech!

      Reply
  2. Meredith {MarthaChartreuse}
    October 5, 2015

    I am often drawn to recipes that use olives!

    Reply
    1. Erin
      October 5, 2015

      Well then I think you would love this of course Meredith!

      Reply
  3. Catherine
    October 5, 2015

    I like the Splendid Table, too! How cool it inspired a new recipe.

    Reply
    1. Erin
      October 5, 2015

      Isn’t it a great radio show?! Love it!

      Reply
  4. Geoff
    October 5, 2015

    I love food blogs articles like this, ones that have a superhero origin story to go along with the recipe. Well done.

    And that phrase: “Born to be delicious.”

    Put that on a t-shirt, stat.

    Reply
    1. Erin
      October 5, 2015

      Ha ha – That would make a good T-shirt Geoff! 🙂 I like it!

      Reply
  5. Dawne
    October 5, 2015

    This looks doable for a novice like me…love the suggested wine pairings too

    http://www.dawnehanks.com

    Reply
    1. Erin
      October 5, 2015

      I’m all about the wine pairings Dawne!

      Reply
  6. Melissa
    October 5, 2015

    WOW! What a fun dish to make.

    Reply
    1. Erin
      October 5, 2015

      It’s a fun, quick, and easy dish to throw together Melissa! I love meals that you can make in under 30 minutes!

      Reply
  7. Erin
    October 5, 2015

    Oh! Yes! My mom used to make this and I always loved it, but I forgot about it until now. Definitely cooking this soon.

    Reply
    1. Erin
      October 5, 2015

      Awesome! I wish my mom cooked me Picadillo!

      Reply
  8. Tracy
    October 6, 2015

    This looks delicious! It’s nice to know that Foster Farms has a an organic version of their meats now. I haven’t looked in a while. I’m glad to hear that.

    Reply
    1. Erin
      October 6, 2015

      I agree – Yep, Foster Farms is organic now! Just look for the light blue label!

      Reply
  9. Renée ♥ The Good Hearted Woman
    October 6, 2015

    I LOVE that image of with the steam and the spoon in the background! Life has been a little hactic and stressful lately, and I’ve been really embracing easy meals these days. This looks delicious, and I’m really glad to see that Foster Farms has hopped on the Organic train.

    Reply
    1. Erin
      October 6, 2015

      Thanks Renée – It’s great to be able to find widely available organic poultry for sure! I hope your life gets less hectic soon!

      Reply
  10. Melinda
    October 6, 2015

    Mmmm, we love turkey picadillo in our house. Now I’m in the mood for some…..

    Reply
    1. Erin
      October 6, 2015

      Make some for #TurkeyTuesday tomorrow Melinda!

      Reply
  11. Heather Kinnaird
    April 27, 2016

    i love using ground turkey to lighten up our favorite beef dishes, ans this one sounds absolutely delicious. Love the spices and olives, and anyting with olives and I am in

    Reply
    1. Erin
      April 28, 2016

      Thanks Heather! I’m a huge fan of ground turkey too – It makes a great swap.

      Reply
  12. Kassandra Harris
    August 9, 2016

    Hi. This is one of my fav dishes we make at least twice a month! So thank you!
    Also, How much do you consider 1 service? 1 cup, 1/2 cup?

    Reply
    1. Erin
      August 9, 2016

      Hi Kassandra – I am considering 1 cup to be 1 serving. Enjoy!!!

      Reply
  13. Tracie
    October 27, 2016

    Just finished this, delicious!! Great combination of spicy, sweet and salty. Thanks for the recipe!

    Reply
    1. Erin
      October 31, 2016

      Of course Tracie – I’m glad you enjoyed!

      Reply
  14. Simone Goyeneche
    January 19, 2017

    My digestive system doesn’t get along with black beans. Could you substitute garbanzos or edamame?

    Reply
    1. Erin
      January 20, 2017

      Hi Simone – Yes, you could substitute the beans. Or, you could leave them out entirely. It’s such a small amount that they won’t be missed too much.

      Reply
  15. Bre
    July 17, 2017

    Hi Erin, It looks like in the pictures a green bell pepper was used while in the recipe a red pepper was used… Do you think there is enough sweetness from the raisins to go with the green pepper, or best to go with red? Thanks 😀

    Reply
    1. Erin
      July 17, 2017

      Hi Bre! I have made this recipe with both red and green peppers and think they both taste fantastic. Enjoy!

      Reply
  16. Kate
    August 15, 2018

    I’m super intrigued by this recipe! my boyfriend is half-Puerto Rican and I’d love to make it for him some time this week. Are capers absolutely necessary for this recipe? I have most of the items at home and I didn’t want to make another trip to the grocery store for them!

    Reply
    1. Erin
      August 15, 2018

      Hi Kate – You can definitely leave out the capers! No need to head back to the store. I would just add in a bit more of the chopped green olives. Hope that helps! I’d love to hear back on what he thought of the recipe!

      Reply
  17. Louise
    October 15, 2018

    I made a version of you recipe and loved it. I did not have white wine so I used chicken bone broth. I didn’t have black beans so I used small white cannelloni beans. I didn’t have a red pepper so I used an orange one. I used quinoa instead of rice. It turned out great nonetheless. I love the tang of the olives against the sweet surprise of the raisins. One question: you mention cinnamon in the article but it isn’t in the list of ingredients in the recipe. I can see how it would make a nice addition, but how much do recommend?

    Reply
    1. Erin
      October 19, 2018

      Hi Louise – I think you could add up to a Tablespoon of cinnamon. Hope that helps!

      Reply
  18. Turkey Picadillo Recipe – Healthy Cuban Picadillo | bakkbenchersnetwork.com
    April 12, 2021

    […] post Turkey Picadillo Recipe – Healthy Cuban Picadillo appeared first on Platings + […]

    Reply
  19. Sherlock
    October 2, 2021

    5 stars
    I’ve made this for my husband and I and for company and it just is so simple but so good. Pretty much follow the recipe except for the beans which I don’t do well with. Serve it with cilantro, lime rice. Delicious.

    Reply
    1. Erin
      October 5, 2021

      I’m so glad you enjoyed it!

      Reply
  20. Kristin
    April 26, 2022

    What are your thoughts on substituting raisins with craisins?

    Reply
    1. Erin
      April 26, 2022

      I think that would be delicious Kristin!

      Reply
  21. Jess
    January 9, 2023

    5 stars
    Great recipe, thank you!

    I had grilled green olives on hand so switched that out, used a French vouvray which gave it a slight sweetness even though it was a dry vouvray plus an extra tang, then used green bell pepper, and substituted hot Hungarian pepper
    For cayenne bc I’ve been wanting
    to try that swap for a while (amazing!)… also used smoked sea salt and white pepper for my turkey and Greek oregano.

    I served it with spiced rice cauliflower rice and rice for those who wanted rice.

    Next time I will use raisins too but I just didn’t have any on hand. Can’t wait to retry this with the raisins!

    Reply
    1. Erin
      January 10, 2023

      Thank you Jess!

      Reply
  22. Gloria
    October 16, 2023

    Picadillo is traditionally made with beef but I don’t eat beef so it was great to find this recipe. I just made it. Looks just like the picture and is delicious. Great recipe!

    Reply
    1. Erin
      October 18, 2023

      Thank you Gloria!

      Reply
  23. Gloria
    October 20, 2023

    5 stars
    Forgot to star you.

    Reply
  24. Jody Armstrong
    May 22, 2024

    5 stars
    One of my favorite recipes that I just added to my regular rotation. Thanks for sharing!

    Reply
  25. Jody Armstrong
    May 22, 2024

    5 stars
    I love this recipe. I used a can of Bush’s Sidekicks Fiesta beans instead of the regular black beans and cut the cayenne in half. Thanks for sharing!

    Reply
    1. Erin
      May 22, 2024

      Thank you so much Jody!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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