This soup is very good. Instead of wrapping the turkey legs in foil, I put them in an enameled cast-iron pan with a heavy lid. They stay moist as the released juices are trapped inside the pan, and there's no messy foil to deal with. If your pan is large enough, you can continue cooking the soup in it, and save on wash up, too.

Okay, I did use all of the ingredients listed except I substituted turkey thighs and fresh peeled and seeded chopped roma tomatoes. I did not use the method of cooking described though. I browned the thighs slowly and well in a soup pot instead of using the oven roasted method. I added some herbs and celery leaves to the thighs as they were browning and a dribble of broth to keep it from sticking. Threw out the skins to lower fat content. Also replaced some of the water with a can of chicken broth. I loved the combination of veggies used - don't change it! Something about that combination of veggies together with the barley and turkey works really well. All you need is good rustic bread and soft butter alongside. Great for a cold day. I will make this again. Thanks for sharing the recipe.