In a 3-gallon stockpot, bring bones and water to a boil over medium-high heat. Skim off any fat that rises to surface and discard. Add remaining stock ingredients to pot. Reduce to low-medium heat and simmer for 4 hours, skimming the surface periodically.
Strain stock through fine strainer. Reserve. Stock should yield approximately 3 quarts.
Preheat oven to 400ºF. Combine the diced carrot, parsnip, celery root, and celery. Toss with oil and season to taste with salt and pepper. Transfer vegetables to a parchment-lined sheet tray. Roast in oven for 15 minutes or until tender and lightly browned.
Meanwhile, bring the stock to a simmer over medium-high heat. Add the egg noodles and cook for 5-7 minutes or until al dente.
Add the turkey and roasted vegetable to the stock. Simmer for 2 minutes. Adjust seasoning with salt and pepper.
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