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Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/3 cup of pasta water and set it aside, then drain the pasta through a colander.
While the pasta cooks, heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, salt, and black pepper, breaking the meat into small pieces with a wooden spoon. Cook, stirring occasionally, until the turkey is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 7–8 minutes.
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