In a large cast iron skillet, saute turkey in 1 Tb olive oil and 1 Tb butter and add garlic powder, paprika, dried thyme, salt and pepper. Continue to saute until cooked through.
Add heavy cream to ground turkey and bring to a bubbling simmer. Continue stirring for 5 minutes until cream begins to thicken.
Add sour cream and beef broth and stir to combine. Bring to a simmer again and then turn heat down to low and continue to let the sauce thicken.
In a separate skillet, add 1 Tb olive oil and saute mushrooms until they are fully sweated, and begin to brown, about 5 minutes. Add diced fresh garlic and continue to saute for another 2 minutes.
Add 1/4 cup of Dry Sherry to the mushrooms. (You’ll find Dry Sherry in the wine section, NOT the oil and vinegar section of the grocery store– do not use “Cooking Sherry”– always get THE REAL DEAL Sherry.) Crank up the heat and cook down the sherry until reduced by half, about 3 minutes. Then add the mushroom and garlic mixture to the creamy turkey skillet. Stir to combine. Add 1 tsp of Gravy Master (you’ll find that in the soup section near the jarred gravies).
Garnish with fresh thyme and season with additional salt and pepper to taste. Serve over zucchini noodles. (I boil my zoodles for about 2 minutes, then saute them in a little butter so they still taste “al dente.”)