Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground turkey to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Add diced potatoes to the skillet and stir to combine with the turkey mixture.
Sprinkle smoked paprika, dried thyme, salt, and black pepper over the mixture and stir well.
Pour chicken broth into the skillet, cover, and reduce heat to medium-low.
Cook for 15 minutes, stirring occasionally, until potatoes are tender and cooked through.
Remove the lid and cook uncovered for an additional 3-5 minutes to allow any excess liquid to evaporate.
Sprinkle chopped fresh parsley over the skillet and stir to combine.
Serve hot.