Chop the cooked shredded turkey into bite-sized pieces and set aside.
Crack the eggs into a small bowl and whisk vigorously until the yolks and whites are fully combined, creating a smooth, slightly frothy mixture.
Heat the skillet over medium heat until shimmering, then add the butter or oil and wait until it melts and starts to sizzle softly, filling the air with a toasty aroma.
Add the chopped turkey to the hot skillet and sauté for 1-2 minutes, stirring occasionally, until it is warmed through and has a slightly crispy exterior.
Pour the whisked eggs into the skillet beside the turkey, letting them sit undisturbed for about 10 seconds until the edges begin to set and turn opaque.
Gently stir the eggs with a spatula, pushing from the edges towards the center, forming soft curds, and continue cooking for about 30 seconds until they are mostly set but still slightly creamy.
Sprinkle the grated cheese evenly over the eggs and turkey, then fold gently to incorporate, allowing the cheese to melt into the warm scramble, about 30 seconds more.
Remove the skillet from heat and sprinkle fresh herbs over the top for bright flavor and aroma. Let sit for 30 seconds to settle before serving.
Serve the scramble hot, garnished with extra herbs or hot sauce if desired, and enjoy the smoky, cheesy, fluffy goodness.
