Sauté onion and garlic in the Tbsp of oil in a large cast iron or other pan on low heat. Do not let the garlic burn…watch closely. Sauté until onions are translucent.
Meanwhile, chop up water chestnuts and mix into the ground turkey, and add all of the spices. Mix to combine. Add turkey mixture to the pan and break apart while it cooks on low-med heat.
When all turkey is thoroughly cooked, turn heat off. Serve in romaine lettuce leaf ‘boats’ with tangy turkey sauce.