• 1 Turkey, Whole Birds (18-20 lbs)

• 16 Cup water

• 2 thinly sliced celery

• 2 Carrot, Diced

• 2 Red Onion, quartered

• 10 Sprig flat-leaf parsley

• 1 Tablespoon peppercorns

• 2 Teaspoon fresh thyme

• 2 Cup Leftover Turkey, Chopped

• 3 Stalk celery, diced

• 2 Carrot, Diced

• 1 chopped red onion

• To Taste sprigs of fresh herbs (such as rosemary, sage, parsley and/or thyme)

• To Taste salt and pepper

Steps

1

Strip a turkey carcass of all meat; set aside in a container.

2

Break up the bones of the turkey carcass and place them in a large pot. Add any turkey skin or other assorted “bits” that are not edible meat. For the best taste, make the stock the day after the turkey has been cooked. Pour in the cold water and turn heat to high; bring to a boil.

3

Once the stock has come to a boil, add all remaining ingredients and turn heat down until the bubbles barely break the surface. Let simmer for 3 to 4 hours, stirring occasionally. The broth tastes best when reduced to 7 or 8 cups of stock.

4

When the stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth. Discard the bones and veggies you used to make the stock (all their flavor is now in the stock). Refrigerate stock, covered, for several hours or preferably overnight; then you can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.

5

When ready to make the actual soup, heat up the homemade stock on the stovetop with veggies and chopped turkey. Bring to a boil, then turn down to simmer and cook until carrots are tender, 30-45 minutes.

6

In last 10 minutes add desired herbs and salt and pepper to taste. If you want to add leftover cooked pasta or rice add it right at the end to heat through. Dish soup into individual bowls to serve. Enjoy!