2 Tbsp olive oil
3 lbs turkey thighs (preferred) or legs (skin on, bone in)
1 medium-large yellow onion, peeled and roughly chopped
2 stalks celery, roughly chopped
1 quart vegetable stock
2 medium carrots, peeled, 1/4 inch slices
2-3 medium turnips, peeled, 1/2 inch cubes
1 medium rutabaga, peeled, 1/4 inch slices
3 medium Yukon Gold potatoes, peeled and quartered
2 teaspoons salt
1 teaspoon herbes de provence*
One Dutch oven with cover.
Preheat oven to 300°F. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Brown turkey pieces, skin side down, 2-3 minutes on each side. You may need to brown in batches if necessary. In the last 3 minutes of browning of the last batch, add the onions and celery.
Add salt and 1/2 of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for one hour.
After an hour, remove from oven and add the rest of the vegetables – carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock. Return to the oven, covered, and cook until tender, another hour or more.
Remove bones and skin, discard. Season to taste.