Ingredients

• 1 large turkey leg (drumstick) or shank
• 1 turkey neck (optional)
• vegetables: 1 onion, 3 cloves garlic, 1 carrot, 1/2 parsnip, a piece of green Italian cabbage leaf, a slice of celery root, 1/4 leek, 4 stalks of parsley, optionally - 1/4 fennel bulb and 1/2 celery stalk
• spices: 2 bay leaves, 3 allspice berries, 4 peppercorns, about 2 teaspoons sea salt, 1 tablespoon light soy sauce, 2 teaspoons extra virgin olive oil
• 3 pieces of dried porcini mushrooms
• parsley for sprinkling

Preparation

1. Rinse the turkey leg under running water, then remove the skin if we want the broth to be leaner. Put the meat into a large pot, add the rinsed and divided into 3 pieces turkey neck (if using), 1/2 tablespoon of salt, cover with cold water, mix so the salt dissolves and set aside for about half an hour.
2. Meanwhile peel the onion from the outer husks, leaving one brown layer, place on a gas stove burner, turn on the fire and scorch the onion on medium heat for a few minutes, for a minute also scorch the garlic. If we don't have a stovetop with a flame, the onion and garlic can be grilled on a griddle pan or sautéed in a regular pan.
3. Drain the meat from the rinse water and pour in new cold water (almost the entire pot). Bring to a boil on high heat and skim the scum from the surface. Then reduce the heat to minimum, cover the pot and cook the meat for 1 and 1/2 hours.
4. Prepare the vegetables: scrape the carrot and cut in half, peel the parsnip, rinse the cabbage, celery, leek, parsley, fennel and celery stalk if using.
5. To the pot with meat add spices: bay leaves, allspice berries, pepper, soy sauce, salt (add gradually, to taste), olive oil. Then add all the vegetables and dried mushrooms, bring to a boil. Cook under slightly tilted cover on low heat for about 1 and 1/2 hours. Towards the end of cooking remove the parsley, leeks and pieces of other green vegetables, as they will start to fall apart.
6. At the end of cooking remove the meat from the broth and after cooling remove it from the bones. The entire broth can be strained into a clean pot, save the vegetables (some can be used for the broth, the rest can be ground together with the meat and used for croquettes).