This is the first course in the three-part meal that constitutes a traditional Alicantino “drunken turkey” feast. El Cruce in Almoradí doesn't give out their official recipe for the meal, but this and the related recipes are a close approximation. Traditionally, this soup also includes egg yolks poached in the stock, but we skip that here for a simpler version. Have your butcher cut your turkey breast in half for you if you don't have a heavy chef's knife or cleaver.
Serves 6 (serving size: about 2 ounces turkey and about 3/4 cup stock)
1. Cut turkey breast in half crosswise. Combine turkey and brandy in a large zip-top plastic bag. Refrigerate 5 hours or overnight. Discard brandy.
2. Place Turkey-Saffron Stock in a large saucepan; bring to a boil. Stir in salt. Add turkey to pan. Cover, reduce heat, and simmer for 23 minutes or until done. Remove turkey from pan; let stand 10 minutes. Remove turkey from bone, and discard bones. Cut turkey into bite-sized pieces, and return to pan. Divide the turkey and broth evenly among 6 bowls.