Turkey noodle soup

Ingredients:
2-3 turkey legs (or 3 - 4 turkey wings), bones cracked
kosher or coarse sea salt
black pepper
lemon pepper
olive oil
dried red chili pepper (1, ground)
bay leaf (2)
fresh thyme (a bunch, tied together with twine)
garlic cloves (4 chopped)
onion (2 medium chopped - yellow or red)
leek (optional - chopped)
lemon (1)
a can of tomatoes (32 oz, strained)
a can of beer (Trader Joe's lager)
celery (chopped)
carrots (chopped)
broccolini
white beans (vallarta or cannellini, cooked)
orrechiete or farfalle pasta or rice (cooked)

Planning:
7 hours before dinner - marinate turkey legs
3 - 3.5 hours before dinner - start browning turkey legs

A few hours in advance:
Rinse turkey legs, remove skin, cover in salt + pepper + olive oil + lemon pepper + olive oil

Brown turkey legs for 10 minutes on each side in cast iron pot
Remove.

Saute onions + leeks (optional) + bay leaf + fresh thyme + garlic cloves + dried chili pepper

Deglaze with lemon juice + beer

Bring to a boil everything above + turkey legs + water to almost cover turkey legs + strained tomatoes

Braise in cast iron pot for 1.5 hours at 375 F

Add to the pot celery + carrots + broccolini. Bring to a boil and simmer for 30 minutes

Serve with white beans + pasta