Add all ingredients for the sauce to a small blender and blend until completely combined. Set aside until ready to use.

Heat the coconut oil to medium-high in a large oven-safe saucepan or Dutch oven. Add the onion and saute, stirring occasionally, until is turns translucent and begins to brown, about 8 minutes. Add the carrots, turnips, garlic, and ginger, and continue cooking, stirring occasionally until very fragrant, about 3 to 5 minutes. Transfer the veggies to a bowl and place the saucepan back on the burner, and preheat the oven to 375 degrees F.

Keeping the heat at medium-high, place the chicken on the hot surface, skin-side down. Cook until skin is golden-brown and crispy, about 3 to 5 minutes. Flip the chicken and cook an additional 3 to 5 minutes.

Pour the ginger-turmeric coconut sauce into the saucepan with the chicken, along with the sauteed vegetables. Stir and arrange the chicken and veggies until everything is coated in the sauce. Cover the saucepan and place on the center rack in the preheated oven. Bake for 40 to 50 minutes, or until internal temperature of the thighs and drumsticks reads 165 degrees F.

Add the chopped kale, cover, and place saucepan back in the oven until kale has wilted, about 3 minutes. Stir everything together until kale is incorporated into the dish.

Serve turmeric chicken and veggies over cooked brown rice. Spoon sauce over the rice, and add sea salt to taste.