Turkey Cocido

Place the turkey legs, pork ribs, carrots, leek and garlic in a large stockpot. Add enough cold water to completely cover the turkey and vegetables and bring to a simmer over moderate heat.

Simmer for 1 hour, then stir in the saffron, peppercorns and salt. Simmer for another 3 hours, skimming occasionally. Remove from the heat and strain the broth into a large container. Cool in an ice bath, cover and refrigerate overnight. Skim the fat from the surface before using. (The broth can be refrigerated for up to 3 days.)

Pull the meat from the turkey legs and pork ribs and reserve. Discard the vegetables cooked in the broth. Yields about 3 quarts or 12 8-ounce servings.

For a traditional cocido, reheat the broth with garbanzo beans, cubed potatoes, cabbage, small pieces of corn on the cob and the deboned turkey on the side. Serve with crusty bread.