Instructions: 1 0.13-Oz packet golden seasoning and broth powder - (G. Washington)

1/8 teaspoon freshly ground black pepper - plus more, to taste
2 bay leaves
2 tablespoons chopped fresh parsley - see Variation

Instructions:
1. Using a sharp knife, pull the skin from the drumstick, cutting it off at the drumstick knob. Dont bother to remove the skin remaining around the knob. Sprinkle the turkey with salt and pepper. Set aside.

2. Prepare the vegetables: trim the leek; slit in half lengthwise and rinse well. Chop into 1/2-inch pieces. Dice carrot and parsnip into 1/2 inch pieces. Dice celery into 1/2-inch pieces.

3. In a 4-quart or larger pressure cooker, heat the oil over medium heat. (Use a pressure cooker that is large enough for the amount of turkey.) Add the turkey and cook, turning occasionally, until lightly browned, about 5 minutes. Transfer the meat to a plate and set aside.

4. Add the leeks, carrot, parsnip and celery to the pot and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add a tablespoon of broth to keep vegetables from sticking while frying.

5. Spread the vegetables in an even layer. Sprinkle with the herbs, seed, broth powder, and pepper. Add the bay leaves. Return the meat to the pot and add the stock. (Do not fill the pressure cooker more than half way with liquid, or 2/3 height with food.)

6. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 25 to 30 minutes. Remove the pot from the heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.

7. Transfer the drumsticks to a cutting board and let cool until easy to handle. Remove the meat from the drumsticks, taking care to discard the long, thin sinews. Coarsely chop the meat into bite-sized pieces and discard the bones and sinews.

8. Skim off any fat on the surface of the soup. Remove the bay leaves.

9. Stir in the chopped turkey and parsley. Add additional broth to thin the soup. Cook, uncovered, over medium heat, until piping hot, about 3 minutes. Adjust salt and pepper if needed. Serve hot.

TIP - Cook two drumsticks or a leg with thigh attached. Use the extra for another meal (we made a curry chopped turkey salad on a dark bread.)

VARIATION (Rodgers and Ward): Turkey and Rice Soup: Stir 1/3 cup long-grain rice into the soup with the turkey and parsley. Simmer over medium heat until the rice is tender, about 15 minutes.

Yield: 4 cups

NOTES : "Are you one of those people who loves to make turkey soup from the carcass of the holiday bird? Well, this soup provides those nostalgic flavors without having to roast a whole turkey first. Frugality is another benefit of this soup, as it uses turkey drumsticks, one of the most inexpensive items in the poultry case. If you have chicken stock or broth, use it, but water also makes a good soup." -Rick Rodgers and Arlene Ward 2001

REVIEW: Yes! Very good soup. My version has less meat and twice the vegetables. I added celery and used a vegetable broth, supplemented with a broth powder, which also served as the salt. I also boosted the celery by adding seed and a hint of "citrus" by adding the coriander. The result was light in fat but rich in flavor.

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