Pat the turkey breast and thigh dry with a paper towel. Liberally salt both sides of the breast and thigh.
Heat olive oil in a large stock pot over medium-high heat until shimmering. Add the turkey to the pot and brown the meat on all sides. Remove the turkey from the pot and set aside.
Add 1/2 cup of the white wine and deglaze the pot. Pour in the water and add the turkey back to pot.
Using butcher twine, fasten the sage, thyme and rosemary into a bundle. Add it and the bay leaves to the pot and bring the water to a rolling boil. Reduce to a simmer and let cook uncovered for 25-30 minutes or until the meat readily pulls away from the bone.
Take the pot off of the heat and transfer the turkey to a platter to cool slightly. Drain the stock using a fine mesh strainer and set aside.
When the turkey is cool enough to handle, remove and discard the skin and bones, and shred the meat into bite-sized morsels. Set aside.
Give the stock pot a quick wipe and return it to the stove. Heat a quarter-sized amount of olive oil in the pot over medium heat until shimmering.
Add the onion and a pinch of salt, and saute until slightly softened, about 5 minutes. Throw in the garlic and saute until fragrant, about 2 minutes.Stir in the celery and again saute until slightly softened, about 3-5 minutes. Add the potatoes, carrots, parsnips and rutabaga to the pot and give them a quick toss to coat them in the cooking juices and oil. Add another pinch of salt.
Pour in the remaining white wine and the reserved poaching liquid. Bring the mixture up to a boil and reduce to a simmer. Let cook for 30 minutes. Stir in the reserved turkey meat and let cook for 15 minutes more. Taste and season with salt accordingly.