2 Tbsp olive oil
3 lbs 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 chicken, turkey, or vegetable stock (use gluten-free stock if cooking gluten-free)
2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
2-3 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