Place a large pot of salted water over medium-high heat to boil. Once the water is boiling, add some salt and drop the pasta in. Cook to al dente according to package directions. Drain the cooked pasta and reserve it in the pot it was cooked in.
While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the mushrooms, bay leaf and thyme to the pan and saute until the mushrooms are golden brown, 6-7 minutes.
Season the veggies with salt and pepper and add the turkey to the pan. Cook to heat the turkey through.