Bring a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.
Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes.
Add 1/2 C pasta water and the lemon juice to skillet; bring to a simmer.
Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes.
Remove pan from heat and stir in parsley and oil; salt and pepper to taste.