In a deep sauté or frying pan, heat the oil with the garlic and herbs until they are fragrant and the garlic is golden. Add the chopped turkey, and let it brown, stirring from time to time. It should only take a few minutes. Add the white wine and cook over moderate high heat to evaporate; then add the peeled tomatoes, 2-3 tablespoons of water, the olives and the mushrooms. Salt and pepper (if you like also add a pinch of chili flakes). Cover and braise the turkey stew over a low heat for about 20 minutes. Check the cooking every now and then: if the sauce thickens too much, add a little water. Serve the braised turkey and tomatoes very hot accompanied with good, country-style bread.