In an eight-quart stockpot, heat three to four tablespoons oil. Add onions and sauté until translucent and lightly golden. Add celery and carrots and continue to sauté until fragrant.

Add the split peas, barley and both turkey parts. Add two to three tablespoons kosher salt and several grinds of pepper.

Add water three-fourths of the way to the top of the pot. Bring to a boil, then reduce heat to medium. Cook two to three hours or until thick and the barley is very soft.

Take turkey out of the pot, remove all the flesh from the bones, and return meat to the pot. Add the frozen peas to the hot soup.

Use an immersion blender to puree the soup. Taste and add salt and pepper if needed, before serving.