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1
Strip turkey meat from the thigh bones and if possible cut the bones in two and set aside.
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2
Cut up the meat into large chunks about 3 inch cubes, and divide into two bowls.
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3
Boil yellow split peas into a large pot for at least an hour, use just enough water that the peas are covered and add more as you cook if needed.
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4
While peas are boiling, heat your large soup pot and coat the bottom generously with the olive oil or ghee.
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5
Brown the chicken bones and turkey bones and add the black pepper and salt.
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6
Once bones are browned, add the chopped onion, celery and carrots followed by the diced green onions and cook at medium heat till the vegetables begin to feel tender.
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7
Add the potatoes and leeks and cook covered for about 5 minutes minutes.
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8
Now add half of the smoked turkey, the thyme, and enough water and chicken stock that everything in the pot is covered, then cook covered for 15 minutes.
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9
Add the entire pot of split peas into the giant soup pot and stir carefully to mix everything in.
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10
Throw in the whole green onions that were set aside and let the entire pot simmer on low heat for 2 hours.
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11
After two hours, turn of the heat and let the pot sit for an hour to settle the flavors.
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12
Enjoy on its own or with cornbread or any bread that suits your fancy.
