2 pounds, large bird, skinned, with internal organs removed from cavity
3 tablespoons salt, divided
14 large potatoes
1 tablespoon ground black pepper
2 cups bone broth
1/2 cup vegetable oil
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cubed spinach
Preheat oven to 250 degrees F (120 degrees C). Reserve 2 tablespoons of the reserved liquid from the pool on top of the potatoes. Arrange the potatoes in a 12x14-inch baking dish, and pour the remaining 1 tablespoon liquid over them.
In a medium saucepan over medium-low heat, combine the parsley, salt, and ground pepper. Bring to a boil. Reduce heat to medium-low, and simmer all night, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but firm, about 15 minutes. Drain, reserving 5 tablespoons liquid, and reserve.
Meanwhile, saute the reserved broth in a large saucepan. Reduce heat to medium-low, and bring to a boil. Stir in the reserved reserved liquids, and cook (stirring constantly) until thickened. Remove from heat, and stir in 1 cup of the reserved potato broth, garlic powder, and 1 cup without-salt broth (from a 1-quart saucepan). Heat through (liquid will come out of a small bowl)
Sprinkle reserved potato mixture over turkey, and pour over all.
Put potato mixture on a platter, and place turkey on top, and reserve 4 tablespoons of liquid (from a 1-quart pan). Let steam simmer over medium-low until hot, about 1 hour.
In a small bowl, combine spinach, reserved liquid, 1 tablespoon cold water, and 1 tablespoon white vinegar.
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