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Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 165°F (74°C), about 6–8 minutes. Transfer the cooked turkey to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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