• Preheat oven to 450F

The Vegetables

• Chop everything in similar sized pieces, I did around 1/2 inch
• Add everything to a large mixing bowl and coat liberally with olive oil
• Mix together all spices in a separate bowl then toss vegetables in the spice mix
• Add vegetables to a deep 13" baking dish and set aside

The Turkey

• Season the turkey on all sides with salt and pepper, place a wire rack on the vegetable baking dish and arrange the turkey legs evenly spaced in the center of the rack (see image above) This is important because we want the turkey to drip all its juices down onto the veg as it all roasts
• Roast everything for 20 mins uncovered
• Remove dish from oven, tent with foil and return to oven for another 20-30 minutes or until turkey legs are 165F at center
• remove from oven and set aside.

The Oil

• Blend all ingredients together until fully emulsified, adjust consistency as needed with more oil

The Croutons

• In batches toast croutons in butter on medium until toasted to desired darkness. One thing to note about these is they harder they are the better, because you want them to still have crunch and chew after sitting in the soup for awhile

The Soup

• Add the stock to a large soup pot
• Once the turkey and veg are roasted strip all meat from the bones, then add the bones and the veg to the bot and bring to simmer, then simmer covered for 20 minutes
• While the soup simmers, roughly chop the turkey into 1/2" pieces, removing any grizzle and other less desirable pieces. Hard to chew pieces will really stand out in the final dish
• After simmering is done, remove the bones from the pot and discard, then use an emulsion blender to fully emulsify

Serving

• Ladle soup into wide bowls, pile chopped turkey and croutons in the center and drizzle cranberry oil around the outside (around the outside)