Turkey Stock

In a large saucepan, heat vegetable oil until nearly smoking. • 1 Tbsp vegetable oil
Brown the turkey spine pieces until well-browned on both sides. Turkey spine, cut into 2” lengths
Add remaining ingredients to the saucepan and cover with cold water. Bring to a gentle boil and lower heat until barely simmering. • 1 onion, peeled and quartered
• 2 stalks celery, cut into 3” segments
• 5-10 sprigs fresh thyme
• 1 parsnip, peeled and halved
• 1 turnip, peeled and quartered
• 1 Tbsp whole black peppercorns
• Handful of fresh parsley
• 1 head garlic, cut in half widthwise
• 1 bay leaf
Skim the scum from the surface of the stock as it rises for the first 30 minutes and continue to cook for at least 4 hours, up to 12, at bare simmer.  
Strain through cheesecoth and keep warm for use in gravy and stuffing.