In a skillet, heat oil on medium-high and brown the turkey, about 2 minutes on each side. Season with salt and pepper to taste.
Add the Marsala wine to the pan and continue to cook turkey for another 2 minutes. *Add another 1/4 cup wine if it is evaporating too quickly.
Remove turkey from skillet and continue to simmer the sauce for about 1 minute to reduce. Add the coconut cream (or coconut milk) and season with thyme and a little more salt and pepper to taste. Spoon sauce over turkey and serve.