Everyday kitchen · Easy
Turkey, potato & spinach skillet
Small golden potato cubes, garlicky turkey and tender spinach come together in a comforting skillet dinner. A little chopped lemon brightens the pan at the end.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Ingredient-based estimates use generic USDA raw ground turkey; lean percentage and brands can materially change values. All listed oil and cooking juices are assumed eaten. Plain ingredients have no assumed added sugar; this is not a laboratory measurement. Cooking yield and nutrient losses vary.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 503 kcal | 2010 kcal |
| Protein | 37 g | 148.1 g |
| Carbs | 48 g | 191.9 g |
| Fiber | 7.5 g | 30 g |
| Sugars | 4.2 g | 16.6 g |
| Added sugars | 0 g | 0 g |
| Fat | 19.6 g | 78.3 g |
| Saturated fat | 4.2 g | 16.8 g |
| Sodium | 358 mg | 1430 mg |
| Cholesterol | 104 mg | 414 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Turkey, Ground, raw · 600 g in the original batch
USDA food referencePotatoes, flesh and skin, raw · 900 g in the original batch
USDA food referenceSpinach, raw · 300 g in the original batch
USDA food referenceOnions, raw · 150 g in the original batch
USDA food referenceGarlic, raw · 12 g in the original batch
USDA food referenceOil, olive, salad or cooking · 30 g in the original batch
USDA food referenceLemons, raw, without peel · 60 g in the original batch
USDA food referenceSalt, table · 2 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 160 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale · Knife · Cutting board · Food thermometer · Large deep skillet with lid · Measuring jug
- 1
Prepare the produce
Scrub and cut 900 g (about 4 medium potatoes, skin on) potatoes into 1 cm cubes; wash 300 g spinach. Peel and finely dice 150 g onion, mince 12 g garlic, and prepare 60 g peeled and seeded lemon flesh, keeping its juices. Prepare produce before handling raw turkey. Keep raw poultry and its juices separate from ready-to-eat food; do not wash poultry. Wash hands, utensils and surfaces after handling it.
- 2
Cook the potatoes
Warm 20 g olive oil in a large deep skillet over medium heat. Add the potatoes and 1 g salt; stir for 3 minutes. Add 160 ml water, cover and simmer for 12–15 minutes, stirring occasionally, until a fork enters easily. Uncover and cook for about 5 minutes so excess water evaporates and some edges brown. Transfer to a clean bowl.
- 3
Cook the turkey
Add 10 g olive oil to the skillet. Soften the onion for 4 minutes, then add 600 g ground turkey and 1 g salt. Break into small crumbles and cook, stirring, for 8–10 minutes. Check several of the thickest turkey clumps with a food thermometer, away from the pan: turkey must reach 165°F / 74°C. Time and color alone do not establish doneness. For larger batches, use additional pans or cook in batches; allow more time and repeat the temperature checks.
- 4
Bring it together
Stir in the garlic for 30 seconds. Add spinach in handfuls and stir for 3–4 minutes until wilted. Return the potatoes and stir gently until hot. Fold in the finely chopped lemon and juices. Divide among the selected number of portions.
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Make it work for you
For kids & different preferences
Keep turkey moist and finely crumbled; soften vegetables thoroughly and cut or mash to a texture suited to your child’s development. Cool before serving. Young children should sit upright and be supervised while eating, never in a moving car or stroller. This is a dinner recipe, not infant-feeding guidance.
Storage & packed lunches
Refrigerate promptly in shallow containers at 40°F / 4°C or colder within 2 hours of cooking, or within 1 hour above 90°F / 32°C. Use refrigerated leftovers within 3–4 days. Keep packed portions cold with ice packs until reheating or eating.
Freezing & reheating
Freeze cooled portions promptly in airtight containers for up to 2 months for best quality. Thaw in the refrigerator.
Reheat leftovers to 165°F / 74°C throughout, checking several places with a food thermometer. Stir or turn during reheating and add a little water if dry.
If something looks different
If a pan becomes dry, add a small splash of tap water. Larger batches and crowded pans take longer; use tenderness and thermometer checks rather than time alone.
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Version 1 · Updated 2026-10-24
Bethany’s Kitchen · /recipes/turkey-potato-spinach-skillet · Original recipe instructions and generated food illustration created for this project. Not physically kitchen-tested or human-reviewed.