Preheat your broiler. Remove the tomatillo husks and wash and dry them. Place the tomatillos, peppers, garlic, and onion on a baking sheet and drizzle with oil and 1 or 2 teaspoons of salt. Broil a few inches from the heat until the tomatillos are soft and just slightly charred flipping everything once. Total time about 10 minutes. Remove from the oven and let everything cool while making the soup.

After everything has cooled transfer the contents of the tray to a blender and add the cilantro. Puree until smooth then season with a little more salt and pepper to taste.

Heat 2 tablespoons of oil in a soup pot over medium. Add the onion and saute for about 2 minutes then add the sausage. Stir and break it up and cook until browned, 10 minutes or so.

Add the oregano and garlic, stir and cook for 2 minutes. Stir in the salsa, turnips, and cilantro. Add 2-3 cups of water to reach a good consistency and scrape the bottom of the pot while stirring to release any brown bits.

Bring to a boil then simmer for 15- 20 minutes. Top with sour cream, queso fresco, and cilantro if desired.