Heat the oil in a 12-inch sauté pan over medium-high heat. Add the celery, carrot, onion, and ¼ tsp. salt. Reduce the heat to medium and cook, stirring frequently, until the vegetables are soft, fragrant, and starting to turn golden, 10 to 15 minutes. Add the garlic, cumin, oregano, chile powder, and cinnamon and cook for 30 seconds. Add the turkey, season with 2 tsp. salt, and cook until no longer pink, about 5 minutes. Add the peas and cook for another minute; season to taste with salt.