Place the onion, carrot, celery, fennel, and olive oil in a medium pot over medium heat. Season with sea salt and black pepper and cook until the onions are translucent and the veggies begin to soften a bit, around 8 minutes.
Add the barley and stock. Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes. Then, add the turkey and cook for another 20 minutes. Add the fresh parsley. Taste and season with sea salt and black pepper.