[Meat] Brown the ground turkey in a large stockpot. Set the meat aside.

In a large stockpot, caramelize the onions. Begin by sautéing over medium heat until translucent. When they are just starting to turn golden on their own, add the whiskey or bourbon. The alcohol will cook out almost immediately and the onions take on the color and aroma of the whiskey. Sauté for another 10-20 minutes until deep golden brown.

Add the garlic and sauté 3 minutes or so until the raw aroma is gone.

Stir in the tomato paste and let cook for a few minutes.

Add the crushed tomatoes and bring to a simmer for 10 minutes.

[Mushrooms] Add mushrooms with the crushed tomatoes.

When tomatoes are starting to break down and mushrooms are cooked through (if added), season with fresh herbs or dry Italian seasoning, salt to taste, and crushed red pepper flakes for a kick.

Return the meat to the pot (if using) and finish simmering for another 5 minutes.