Heat one tablespoon of avocado oil in a large skillet over high heat until the oil is hot. Carefully add the ground turkey—spread turkey in one even layer over the bottom of your pan. Lower heat to medium-high and let the ground turkey cook for four minutes or until browned. Carefully flip the turkey over and allow the other side to brown for two minutes. Break up turkey, remove from pan and set aside.‍

Add one tablespoon of avocado oil in the same pan over medium-high heat. Add the diced onion and sauté until the onions soften for about two minutes. Add diced carrots and cook for three minutes. Add diced potatoes and season with one teaspoon salt and ⅛ teaspoon black pepper. Cook the onions, carrots, and potatoes for an additional three minutes, stirring frequently.‍

Add paprika, cumin, and oregano. Mix into vegetables, allowing spices to "toast" for 30 seconds. Add the tomato paste and diced tomatoes. Mix, allowing tomatoes to warm, and release juices for about 30 seconds. Add the minced garlic sauté ingredients for 30 seconds or until you begin to smell the fragrance of the garlic.

Add the bay leaf, frozen peas, remaining salt, and pepper and mix into picadillo. Add ¾ cups of broth or water and mix. Continue to cook until potatoes and carrots are tender, about 10 to 15 minutes. (You may need to add additional broth or water if too much liquid evaporates.)

Garnish with cilantro.

Picadillo can be enjoyed all by itself, but it is also great with rice or scooped up in a tortilla, tortilla chips or plantain chips.‍