well I'm gonna disagree (yes, I can be a contrary git).
Proper handling/use of turbos, can indeed produce perfectly acceptable neutral. Ability to taste is relative to the individual and little to do with the sweeping generalisations here.
The turbo's never state what strain of yeast they contain, and equally, while it's obvious that they're stuffed full of the appropriate amount of nutrients to make them ferment quickly, even the use of the term "turbo's" isn't helpful. After all, what actually is "turbo" in this context? apart from alluding to an analogy to an engineered turbo charger (the device that connects via the exhaust, to make the fuel/air mix get into the ignition chamber more quickly).
In this context, using the term "turbo" alludes to something that is faster than routine. What exactly would be the "routine" in the first place. There's plenty of info out there, where people quote pretty standard recipes/methods/tests and readings, yet that mix still ferments to dryness in a matter of days.
Yes, there's many that moan about the taste after one distillation i.e. just one run, with or without making cuts (making cuts being the thing that's done routinely in the "flavoured spirits" world).
I mean, are proprietary brands of vodka (in this example) made any differently ? I'd say not, just that the kind of kit that can be scaled up, while allowing the product to be produced pretty much without manual input from "staff", for a product that's good enough (as different from "perfect" - everyones idea of "perfect" will be different).
There are far too many variables. There is no set "standard" for good, bad or indifferent.
I'd prefer to see and read points from single perspective i.e. I tried the XXX product, used YYY yeast, it fermented as expected i.e. 7 or however many days the pack said, I didn't use any temperature control. I distilled it as a strip, which gave me AAA quantity at BBB strength. I reduced the strength down to CCC and did a "spirit" run and got DDD quantity at EEE strength.
I didn't like the flavour from the resulting strength spirit.
Trying to form a standard that we all agree with, to report the results in a way that's clearly understood by all, is in itself a difficult thing to do.
Because we all have different kit, we all have different ideas of what we like and would suggest is good.
This is why I'm happy that I just mix my water and sugar, let it cool to ambient overnight, then add the yeast/nutrient pack (I've now settled on Vodka star), and let the ferment do it's thing. Apart from when I tried to do a few concurrent batches that got chilled and stuck (they were in the shed when we got a cold spell), all my other batches have done "what it said on the tin" i.e. finished fermenting in 7 days - then I've left them for a further 7 days to drop almost as clear as happens when fining products are used.
Hence, it's more "horses for courses" and less "this is the right way to do that"!
And no, not being contrary per sé, just being devils advocate etc.........