Short answer: Yes, because they were confused with guinea fowl, which were originally imported via Turkey.

Dan Jurafsky's The Language of Food has a whole chapter on this. The longer version, mostly a paraphrase of Jurafsky: Turkeys were domesticated by Mesoamericans, and later became important to Aztec culture. Spanish explorers found out about them, called them gallopavo ("chicken-peacock"), and brought them to Spain (by 1512 if not earlier). Meanwhile, Portuguese mariners were starting to import spices from Cape Verde, in a region of Africa called Guinea (a word of unclear etymology). They traded with Spaniards in Africa, calling turkey galinha de Peru ("Peruvian chicken"). Okay, not exactly Mesoamerica, but still closer than Turkey. They brought these to Europe along with African spices and other goods and sold them. The Portuguese government also started a policy of strict secrecy regarding its maritime trade, so Portuguese traders wouldn't say whether they acquired the birds from the Americas or Africa.

At the same time, the French and English were also importing the guinea fowl, long bred by the Mandinka, Hausa, and other West African peoples, that looked like a small turkey hen. They first acquired it by trading from Turks and Mamluks, and thus called it galine de Turquie or Turkey cock (also, confusingly, poule d'Inde, because it was imported from Ethiopia, which was apparently confused with India in the fifteenth century French imagination).

So two kinds of birds, turkeys (new to most of Europe) and guinea fowl (previously known as "turkey fowl" or "chickens of Turkey"), were coming to Europe on Portuguese ships, with Portuguese traders unwilling to tell to which came from where.

Something I found interesting while reading about this is the variety of terms in other languages for turkeys, many of which reference other places, e.g. the Turkish, Azeri, and Georgian words for the turkey all reference India.