Preheat the broiler to high. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground turkey and cook, breaking it up into small pieces with a wooden spoon. Cook until lightly browned, about 5 minutes.
While the turkey is browning up, place the tomatillos in a food processor and pulse to grind down into small bits -- you can also chop them by hand.
Add some EVOO, about 2 tablespoons. Add the tomatillos to the skillet with the turkey, along with the onion, garlic, jalapeño, cumin, lime zest and some salt and pepper. Continue to cook for 2-3 minutes then add the chicken stock, bring up to a simmer and cook for 5 minutes.