1. In a large skillet, heat 1 tsp of the oil over medium-high heat.
2. Cook turkey and poultry seasoning until no longer pink (about 3 minutes). Transfer to a plate and set aside.
3. Drain fat from the pan (save it) and heat the remaining oil over medium heat.
4. Cook fennel and garlic until fennel is softened (about 5 minutes). Return turkey and juices to pan.
5. Cook pasta in a large pot of boiling water according to package directions.
6. Reserving ½ cup of the cooking liquid, drain the pasta. In a separate pot of boiling water, blanch rapini until tender (about 2 minutes).
7. Add pasta, rapini, reserved cooking liquid, and lemon juice to the turkey/fennel mixture. Combine well.
8. Remove from heat and serve. Buon appetito!
