Place spice and all liquid ingredients into a small bowl.
Mix well and pour over the browned turkey.
Cover turkey and place in oven.
Cooking turkey takes about three hours.
Check for doneness after two hours.
Cooked turkey should be easy to pull from the bone.
When turkey is cooked "fork tender" remove from oven.
Remove the cooked pieces of turkey from the pan.
Place turkey on a large platter to cool.
After about 45 minutes turkey will be cool enough to handle.
Pull turkey meat from the bones.
Note: Turkey leg has many small bones so be sure to get them all.
Strain vegetables from the turkey broth.
Place broth into a large sauce pan.
Skim any fat from the top of the broth.
Place cooked vegetables into a large bowl.
Fill bowl with water.
This procedure is to rinse the spices off of the vegetables as they have already given their flavor to the broth.
Use clean hands or a slotted spoon to remove vegetables from the water.
Place rinsed vegetables back into the broth.
Discard the rinse water, do not use in this recipe.
Place pulled turkey meat back into the broth.
Turn heat on stove to medium.
Gently warm the turkey in the broth and serve.
New Taste Thinking:
I purchased this free range, fresh California turkey for eight dollars. It will make enough turkey stew to feed at least eight people. This is a great example of an easy, economical dish that will taste better than anything you will find in the take-out section of the grocery store. It can be made days in advance and warmed up in just minutes.
I could list about a dozen grain dishes that would pair well with the turkey for a great midweek dinner. Try it with the barley pilaf or the kasha with pasta. You can also just add some boiled rotini, as seen in the top photo with a bit of chopped parsley and maybe a half teaspoon of grated parmesan cheese.
Serving Size 1 Cup Servings Per Recipe 6 Calories 317 Calories from Fat 97 Total Fat 11g Saturated Fat 3g Trans Fat 0g Cholesterol 140mg Sodium 655mg Total Carbohydrate 18g Dietary Fiber 4g Sugars 10g Protein 36g
