After you have browned the ground meat, drain it, add the spices and about 1/2 cup water per pound. Then stir and simmer the water off.
I'm sure BigChef and some of the guys here that have posted up, nailed it.
Here's my simple deal: I just buy the ground turkey from Costco cause it seems to be a good deal for quantity. I keep two packs in the fridge at all times and the other two in the freezer just in case I don't get to them before the exp. date(rare that happens.)
Anyways, I just use 'pam' in the pan and pepper the shit out of the slab...toss it in and cook till there's no pink...Any extra flavoring is used by adding a tiny bit of Tapitio and a very small amount of ketchup if on hand. Lean ground turkey is good by itself and I limit sodium...simple healthy food right there but, I'd add in some onions or some bell peppers, if for nothing else, fiber at least.
BigChef obviously knows what's up...That's just the way I've done it for a while now.
I use franks red hot to flavor my ground turkey. 0 calories just have to watch out for the sodium.