Turkey Stew With Root Vegetables

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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

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