In a large skillet over high heat, brown the turkey in the butter. Season with salt and pepper. Add the onion and garlic. Cook for 2 minutes. Add the bell peppers and potatoes. Cook for another 2 minutes while stirring. Add the broth. Bring to a boil. Cover and simmer for 30 minutes or until the potatoes are tender.
Add the lemon juice and fresh herbs. Adjust the seasoning.
Tarragon lends a bright flavour to an otherwise simple dish. Chives add a slight bite and basil gives a little rustic Italian flair.