How to Make It
Cut turkey breast in half crosswise. Combine turkey and brandy in a large zip-top plastic bag. Refrigerate 5 hours or overnight. Discard brandy.
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.