Bring a large stock pot of salted water to a rolling boil, over high heat.
While your water is coming to a boil, prepare your bread crumbs. In a large skillet, over medium heat, melt the butter. Add the panko breadcrumbs and stir constantly until they are toasted and a golden color, about 5-6 minutes. Remove from heat and stir in a dash of salt and pepper and fresh parsley. Transfer to a small bowl and set aside.
Prepare your pasta according to manufacturer's instructions until al dente, about 8-10 minutes. While your pasta is cooking, prepare your sauce.
In a large skillet, set over medium heat, add the olive oil. Add the broccoli and saute until it has reached a bright green color, about 3-4 minutes. Add the garlic and crushed red pepper and cook for about 1 minute more. Add the white wine and stock, bring to a boil and then reduce to a simmer and cook for about 5 minutes or until the broccoli is tender.
When the pasta has cooked until al dente, scoop it out with a slotted spoon and transfer directly to the sauce. Add the turkey. Simmer for a couple more minutes so that the flavors can meld together.
Remove from heat and stir in the cheese and top with the breadcrumbs. Enjoy immediately!