To your saucepan, heat your achiote oil on low-medium heat and add in your onion, garlic and bell pepper. Saute until tender. Next add in the tomato paste and cook for about 1-2 minutes.
Now, add in your turkey meat and break it up with a spatula. Cook for about 3-5 minutes. Next, add in your crushed tomatoes, olives & brine, chickpeas and raisins.
One the mixture simmers, add in your bay leaves, spices & sugar, except the salt. Stir to combine and cover. Cook the picadillo on low for 25 minutes.
Turn the heat off and stir in the vinegar. Add in the salt according to taste. Serve with white rice, quinoa or couscous. Enjoy!