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Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, 1/4 tsp of the salt, the ginger, and the turmeric. Cook, breaking the meat into small crumbles with a spatula, until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer, about 7–8 minutes. Transfer the cooked turkey to a plate and set aside.
Reduce the heat to medium. Add the garlic to the same skillet and cook, stirring constantly, until fragrant, about 30 seconds, watching closely so it does not brown.
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