Pre-heat oven to 400° F.
On two separate baking sheets, place the russet potatoes on one and the sweet potatoes on the other. Toss the potatoes with 2 tbsp. canola oil on each tray and season with salt and pepper.
Bake in the oven stirring occasionally until the potatoes are browned and cooked through. Set aside.
In a large nonstick skillet, heat 2 tbsp. canola oil. Add the garlic, onion, red pepper and green pepper. Sweat the vegetables until they are tender, about 8 minutes. Add the turkey, roasted potatoes and chopped parsley. Heat through and keep warm.
Serve with poached eggs and toast