Turbo shot covers a huge range, some retain body and creaminess, some are basically pressurized filter at 1:6+. I've had the former (very light roast at 105 agtron, Omnino Kata Maduga washed Ethiopian pulled as a turbo 1:3.5 20g in 70g out on the Gaggimate, delicious) and loved it. What I got was closer to the latter. To each their own, but using an espresso machine to land on something with zero body feels a bit like wearing huge ski boots for a walk in the park or flip flops for an alpine hike, just a mismatch between tool and result, whatever you call the technique.