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Heat a dutch oven over medium heat and add the olive oil. Once it's hot, quickly add the onion and stir occasionally until translucent.
Add the peppers and garlic and stir occasionally for 1 minute then add the ground turkey and break it up with a wooden spoon, stirring it all together. Allow to cook for 3 minutes, stirring occasionally.
Add the carrots, mustard, worcestershire, liquid smoke, chili powder, and paprika.
Stir for 30 seconds and then add the tomato sauce, brown sugar, vinegar and salt and pepper.
Allow to cook for 5 minutes, season to taste, and serve OR cook up to 1 hour on low and then serve. (The longer it cooks, the better the flavor.)
Scoop onto buns that have been brushed with butter.
Prepare the onion and meat as per above. Turn a crockpot onto low heat and add the meat, onions, and all remaining ingredients. Place the lid on and cook for 4-6 hours on low or on high for 2-3 hours.
Turn the instant pot onto sauté and add the onion and oil and proceed just as the original recipe states. Continue with the recipe as normal and then turn the instant pot to manual high pressure for 15 minutes. Allow a natural release for 5 minutes and then turn to vent and remove the lid. Serve as normal.