Judd mat Gaardebounen

Place the smoked turkey in a large pot and cover with cold water by five centimetres. Bring to a boil, then reduce to a gentle simmer. Add the bay leaves, thyme sprigs, peppercorns, and one of the diced onions. Simmer for one and a half hours until the meat is tender and pulls easily from the bone.

While the turkey simmers, drain the soaked broad beans and place in a separate pot with fresh water. Bring to a boil, then reduce to a simmer and cook for forty-five minutes until the beans are tender but not mushy. Drain and set aside. If desired, slip the skins off the larger beans for a smoother texture.

Remove the cooked turkey from its broth and set aside to cool slightly. Strain and reserve the cooking broth, discarding the aromatics. In the same large pot, melt the butter over medium heat and saute the remaining diced onion, sliced carrots, and celery for eight minutes until softened.

Add the minced garlic and cook for one minute. Add the quartered potatoes and pour in enough of the reserved turkey broth to cover the vegetables by two centimetres. Bring to a boil, then simmer for twenty minutes until the potatoes are tender when pierced with a knife.

While the potatoes cook, pull the turkey meat from the bones in large, rustic chunks, discarding the skin and bones. The meat should be smoky, tender, and moist. Add the cooked broad beans to the pot with the vegetables and heat through for five minutes.

Gently fold the pulled smoked turkey into the pot with the beans and vegetables. Season with salt and pepper, keeping in mind the smoked turkey already carries significant saltiness. Serve in deep plates with the smoked turkey and broad beans in the centre, surrounded by the vegetables and broth. Garnish with fresh parsley and serve with Dijon mustard on the side.