Sprinkle turkey thighs and legs with salt and pepper. Brown the turkey thighs and legs on medium high heat in a little bit of olive oil in a large sauté pan with high sides. Add chopped onion and celery to form a nest under the turkey pieces. Sauté an additional 5 minutes.

Add enough braising liquid - either water, stock, wine, or a combination - so that the liquid covers the bottom inch of the pan, about 1 cup. Bring to a simmer. Lower heat and simmer covered for an hour and a half, or until the turkey is so well cooked and tender that the meat easily falls off of the bones. Remove the turkey meat from the pan and remove the bones, taking special care to remove the many small narrow bones of the legs. Remove the skin.

Optional: At this point you can use the liquid remaining in the sauté pan to cook the potatoes, carrots and turnips. Add the vegetables to the pan and sprinkle with a little salt and pepper. Cook covered until they are done, about 20 minutes. Remove from pan so you can reduce the remaining liquid without overcooking the vegetables.

Reduce the liquid remaining in the pan to intensify some of the meat juices for added flavor. Take a teaspoon of cornstarch and dissolve in a 1/2 cup of water. Add cornstarch mixture a little at a time to sauce, adding more liquid, until the sauce achieves the desired body. Adjust seasoning. Add salt and pepper if needed, add a little cayenne or Tabasco sauce. If the sauce is too sweet, add a little vinegar or lemon. Add parsley.

 Add the turkey meat back in the pan with the sauce. Serve immediately over rice or bread or with the vegetables if you have chose to make them.