Sticky Honey Garlic Ground Turkey

This post may contain affiliate links. See our disclosure policy.

Honey Garlic Ground Turkey turns one pound of ground turkey and a five-minute glaze into a rice bowl dinner that tastes like something off a takeout menu. Garlic and ginger hit the hot pan first, then honey and soy sauce reduce into a sticky, glossy coating that clings to every bite.

Ground turkey is poultry, not beef, and that matters here: it needs to reach 165°F to be safe, a full 5 degrees hotter than the 160°F you’d pull ground beef at. It’s a small detail, but it’s the difference between a properly cooked bowl and one that just looks done. A meat thermometer takes the guesswork out of it since turkey doesn’t always show the same visual cues as browning beef, and because it’s so lean, it can look cooked through on the outside before the center actually is.

The coleslaw mix is the shortcut that makes this feel like a full meal without a separate vegetable side. It goes straight into the same pan for the last few minutes, so there’s rice, protein, and vegetables all done in one skillet and one pot.

Why You’ll Love This Recipe

• A sticky glaze, no bottled sauce. Honey, soy sauce, and garlic reduce right in the pan into something glossy and clingy.
• Leaner than a beef bowl, still craveable. Ground turkey keeps this lighter without losing the sweet-savory flavor.
• Vegetables built right in. The coleslaw mix cooks down in the same pan, no extra dish to wash.
• On the table in 25 minutes. One skillet, one pot of rice, done.

Honey Garlic Ground Turkey Ingredients

Ground turkey is leaner than ground beef, so it can dry out fast if it’s left in the pan too long after the glaze thickens. Pull it off the heat the moment it hits 165°F rather than letting it sit and reduce further.

• 1 1/2 lbs ground turkey (93/7)
• 1 tbsp oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/3 cup soy sauce
• 1/4 cup honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 3 cups shredded coleslaw mix
• 3 cups cooked white rice, for serving
• 2 green onions, sliced, for garnish
• 1 tsp toasted sesame seeds, for garnish

Recipe Variations

• Swap the coleslaw mix for a cup of steamed broccoli or snap peas if that’s what’s on hand.
• Use ground chicken instead of turkey; it works the same way and cooks to the same 165°F.
• Add a pinch of red pepper flakes with the garlic and ginger for a little heat.

How to Make Honey Garlic Ground Turkey

1. Brown the turkey: Heat the oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up as it browns, about 6-7 minutes.
2. Add the aromatics: Stir in the garlic and ginger and cook for 30-60 seconds until fragrant.
3. Build the glaze: Stir in the soy sauce, honey, rice vinegar, and sesame oil.
4. Simmer until glossy: Reduce the heat to medium-low and simmer for 3-4 minutes, stirring often, until the turkey reaches 165°F and the sauce turns thick and glossy.
5. Add the slaw mix: Stir in the coleslaw mix and cook for 2-3 minutes, until it softens slightly but still has some crunch.
6. Serve: Spoon over rice and top with green onions and sesame seeds.

Recipe FAQs

Is Ground Turkey Safe at the Same Temperature as Ground Beef?

No. Ground turkey is poultry and needs to reach 165°F, while ground beef is safe at 160°F. Use a meat thermometer since turkey doesn’t always show the same visual cues as beef when it’s fully cooked.

Why Did My Turkey Turn out Dry?

Ground turkey is lean, so it dries out fast if it’s cooked past 165°F or left in the pan too long after the glaze thickens. Pull it off the heat as soon as it hits temperature.

Can I Use Ground Chicken Instead of Turkey?

Yes, it works the same way and cooks to the same 165°F safe temperature.

Can I Skip the Coleslaw Mix?

Yes, though it’s an easy way to get a vegetable into the same pan without a second dish to wash. Steamed broccoli or snap peas work as a swap if coleslaw mix isn’t your thing, just stir them in during the last few minutes the same way.

Can I Double This, and What Should I Serve It With?

Yes, use your largest skillet so the glaze has room to reduce properly. This is a different dish from our crockpot Honey Garlic Chicken, a rice bowl with ground turkey instead of a slow-cooked chicken breast, so it’s worth keeping both around.

Cooking Tips

• Use a meat thermometer instead of guessing by color. Ground turkey doesn’t turn as visibly opaque as ground beef, so a thermometer is the only reliable way to know it’s hit 165°F.
• Watch the glaze closely once it starts to thicken. Honey burns fast over high heat, so keep the heat at medium-low once the sauce goes in, and give the pan a stir every 30 seconds or so instead of walking away.
• Add the coleslaw mix at the very end. A couple minutes in the hot pan is enough to soften it without turning it mushy.

Storage and Freezing

To store: Keep in an airtight container in the fridge for up to 4 days.

To freeze: The turkey and glaze freeze well for up to 2 months, though the cabbage in the slaw mix softens more after thawing.

To reheat: Warm in a skillet over medium-low heat, or microwave in 1-minute bursts, stirring in between.

How to Serve Honey Garlic Ground Turkey

Honey Garlic Ground Turkey is a full meal on its own with the rice and slaw built in, though a side of steamed edamame or a simple cucumber salad is a nice add. This is a different dish from our crockpot Honey Garlic Chicken, ground turkey in a rice bowl instead of slow-cooked chicken breast, so both are worth having in the rotation.

Loved This Recipe?

Honey Garlic Ground Turkey proves a lighter dinner doesn’t have to mean a boring one, not with a glaze this sticky.

Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.

More like this: That sticky honey garlic sauce works on just about any protein, so here are three more dinners built on it. Try Skillet Honey Garlic Pork Chops, Crispy Sesame Chicken, or Mongolian Ground Beef Noodles.