Heat 1 Tbsp avocado oil in a large skillet or a thick-bottomed pot (Dutch oven) over medium-high heat until shimmering.

Add 1 large chopped yellow onion and sauté, stirring occasionally, until softened and beginning to turn golden brown, about 8–10 minutes.

Add 1 pound lean ground turkey and 3 cloves minced garlic to the pan. Use a spatula or wooden spoon to break the turkey into small pieces and cook, stirring occasionally, until the meat is browned and nearly cooked through, about 6–8 minutes.

Pour in all 25 ounces tomato sauce and stir to combine with the meat and onions.

Bring the sauce briefly to a full boil, then immediately reduce the heat to low so it simmers gently. Cover and cook at a low simmer for a minimum of 10–15 minutes, stirring occasionally; if desired, simmer up to 1 hour for more developed flavor.

Remove from heat, taste and adjust seasoning as desired. Serve the turkey Bolognese over your preferred pasta or base; this sauce makes enough for about one 12-ounce package of pasta.