Finely chop the onion and set aside.
Heat the butter in a non-stick skillet over medium-low heat until it shimmers and starts to crackle, filling your kitchen with a warm, toasty aroma.
Add the chopped onion to the skillet and sauté, stirring frequently, until translucent and slightly caramelized—about 3-4 minutes. The onions should turn golden and soften, releasing a sweet aroma.
While the onions cook, crack the eggs into a bowl and whisk thoroughly until the yolks and whites are fully combined and slightly frothy, incorporating some air for fluffiness.
Pour the beaten eggs into the skillet with onions, and let them sit undisturbed for a few seconds until they just start to set around the edges.
Gently stir and fold the eggs with a spatula, creating soft curds. Continue cooking over low heat, stirring gently, until the eggs are mostly set but still slightly glossy and creamy—about 2-3 minutes.
Add the shredded turkey into the eggs and onion mixture, stirring to combine and heat through for another 1-2 minutes. The turkey should be warmed and infused with the smoky aroma.
Sprinkle smoked paprika, salt, and pepper over the scramble, and fold gently to distribute the spices evenly. Cook for an additional 30 seconds to meld flavors.
Remove the skillet from heat and let the scramble rest for a minute. This allows the flavors to settle and the eggs to finish cooking gently.
Transfer the turkey scramble to plates, garnish with chopped fresh herbs if desired, and serve immediately while warm and fluffy.
