Ingredients:

• 2 tablespoons extra virgin olive oil
• 3 pounds turkey thighs (preferred) or legs (skin on, bone in)
• 1 medium-large yellow onion, peeled and roughly chopped (about 1 1/2 cups)
• 2 stalks celery, roughly chopped (about 1 1/2 cups)
• 2 teaspoons salt
• 1 quart (4 cups) chicken, turkey, or vegetable stock
• 2 medium carrots, peeled, 1/4-inch slices (about 1 1 /4 cups)
• 1 to 2 medium turnips, peeled, 1/2-inch cubes
• 1 medium rutabaga, peeled, halved, cut into 1/4-inch-thick slices
• 3 medium Yukon Gold potatoes, peeled and quartered
• 1 teaspoon herbes de Provence*
• Freshly ground black pepper