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Generously salt and pepper the turkey. Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown evenly on all sides. Do this in batches if necessary. When browned, remove the turkey from the pot. Reduce the heat to medium-high and add onions, carrots, and celery and cook until tender. Add tomato paste and cook, stirring, until it is mixed in well. Add all remaining ingredients, except olives and rosemary, and stir until everything is mixed well. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3-3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork(or throw in a crockpot at this point and cook on high for 3-3 1/2 hours-or low for 6-8 hours). Remove rosemary sprigs and serve over hot egg noodles. Enjoy! Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.
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Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric slicer for paper-thin charcuterie, cheese, vegetables
Individual cups for perfectly shaped poached eggs
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Wide egg noodles — stroganoff, chicken paprikash, kugel
Electric noodle maker — extrude fresh ramen, udon, pasta
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Electric slicer for paper-thin charcuterie, cheese, vegetables
Individual cups for perfectly shaped poached eggs