Heat a 12-inch skillet over medium-high heat. Add olive oil and let it shimmer, about 30 seconds.

Add the ground turkey in one layer. Season with 1/2 tsp salt and the black pepper. Let it cook undisturbed for 2 minutes until browned on the bottom, then break it up with a wooden spoon and cook until no pink remains, about 5 to 6 minutes total. Transfer to a plate and set aside.

In the same skillet over medium-high heat, add the sliced mushrooms in a single layer. Cook without stirring for 3 minutes until golden on one side. Stir and cook for another 2 minutes until most moisture has evaporated. Remove and set aside with the turkey.

Reduce heat to medium. Add the diced onion to the skillet and cook, stirring occasionally, for 4 to 5 minutes until softened and lightly golden.

Add the minced garlic, smoked paprika, and fresh thyme. Stir constantly for 30 seconds until fragrant.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the Dijon mustard and Worcestershire sauce. Let the liquid reduce for 2 minutes over medium heat.

Return the cooked turkey and mushrooms to the skillet. Stir everything together and simmer on medium-low for 3 to 4 minutes until the sauce clings lightly to the meat. Taste and add remaining 1/4 tsp salt if needed.

Remove from heat. Scatter fresh parsley over the top and serve immediately over rice, quinoa, or cauliflower rice.