Choose ground turkey (93% lean for standard; 99% lean for lower fat)
Thaw if frozen, then pat dry with paper towels
Heat a large skillet over medium-high heat
Add 1–2 teaspoons oil only if the turkey is very lean or sticking occurs
Add ground turkey to the skillet in an even layer
Break up the turkey with a spatula as it cooks
Cook until no longer pink and crumbles are browned, about 6–10 minutes
Season during cooking (options: salt, black pepper, garlic powder, onion powder, paprika, cumin, chili powder, Italian seasoning)
If using taco/seasoning blends, add them after turkey begins to brown; stir to coat
Optional: add 1/4–1/2 cup onion/pepper and cook 2–4 minutes more
Optional: drain excess grease if needed (careful to prevent splatter)
Verify doneness: internal temperature 165°F / 74°C
Turn off heat and let rest 1–2 minutes before serving
Serve or use immediately, or cool quickly and refrigerate in a covered container up to 3–4 days