| 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. |