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1
For the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl.
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2
Lightly sprinkle with salt and transfer to a rimmed baking sheet, spreading everything out into a somewhat even layer (it is okay if some items slightly overlap).
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3
Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes.
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4
Meanwhile, add the star anise pods, peppercorns and cinnamon sticks to a large pot.
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5
Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes.
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6
Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water.
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7
Add the roasted turkey bones and vegetables to the pot, scraping any browned bits off of the baking sheet and adding them in as well.
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8
Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 1 hour.
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9
Remove from the heat and strain the broth through a fine-mesh sieve and into another large pot.
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10
(The broth can be made to this point up to 2 days in advance; let cool, then refrigerate in a covered container.)
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11
Stir the shredded turkey meat into the hot broth.
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12
For the soup: Cook the noodles according to the package instructions.
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13
Divide the noodles among 6 bowls then top with the broth and shredded meat.
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14
Serve with the bean sprouts, Thai basil, jalapenos, red onion, hoisin sauce, sriracha and a lime wedge on the side so that guests can top their pho as they like.
