Heat the olive oil in a large, deep skillet or pot over medium heat; add the onions, carrots and celery. Cook the vegetables for 3-4 minutes, stir frequently.
Add the garlic to the skillet, and cook 1 minute, stir frequently.
Raise the heat to medium-high and add the ground turkey, salt, oregano, cumin and black pepper. Stir to incorporate the ingredients, while breaking up any large pieces. Cook for approximately 7-8 minutes until browned, and all rendered liquid has cooked out. Stir occasionally.
Add the tomato sauce and 2 tablespoons water to the skillet, stir to combine.
Lower the heat to medium-low, cover and cook for 10 minutes.
Gently stir in the peas and cook, covered 3-4 more minutes.
Taste the ground turkey and add salt if needed. As a reference we added ¾ teaspoon of kosher salt to ours.