|Turkey||14 Pound, quarters (Including Giblets, Thawed If Frozen)|
|Onions||3 Medium, sliced|
|Lemons||2 , sliced|
Place turkey pieces in a pot (large enough to allow for water to cover meat); add water, celery, onions, lemons, bay, cloves, salt, and peppers.
Bring to a boil; cover and simmer gently for 1 1/2 hours or until meat is tender when pierced with the tip of a sharp knife.
Cool meat in broth, overnight if convenient.
Peel off the skin and remove meat from bones; save meat.
Cut meat in bite-size pieces and set aside.
Pour broth through a wire strainer and save to use in the curry sauce (makes about 4 qts.); discard vegetables.
Blend the turkey meat with curry sauce and heat through