Remove meat from turkey parts. Cut into 1” (2.5 cm) pieces. Refrigerate.
Heat oil in a large pan over high heat and stir in turmeric. Reduce heat to medium-high; add shallots and cook for 4 minutes until transparent. Add garlic and ginger, cook 1 minute. Add turkey and mushrooms, cook about 7 minutes.
Add broth, water, fish sauce and season to taste. Bring to boil, reduce heat and simmer for 15 minutes until turkey is cooked and tender. Set aside.
Bring large pot of salted water to boil. Cook rice noodles for 3-4 minutes.
To serve: In each of four bowls, place noodles and top with turkey mixture. Garnish with peanuts, egg, a squeeze of lime, scallion greens and chopped coriander.
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