From this…..
To this!  Yumm!
Made some home made Turkey Soup last night, from broth I made the night before.  The broth was totally killer.  I used a pre packaged Bouquet Garnis from Spice Hunter, but it basically was the spices below.  Very simple, and a great way to take advantage of Thanksgiving leftovers – you can even add some stuffing to the soup to thicken it up!  Freeze in individual portions in zip lock bags


1 leftover Turkey Carcass – picked for usable meat.
10 to 12 cups cold water – enough to cover the carcass 
2 carrots, sliced thick 
1 celery rib, cut into 1-inch pieces
2 tbs celery leaves, rough chopped 
1 large onion, cut into chunks 
2 to 3 cloves garlic, smashed
½ tsp peppercorns
½ tsp thyme
½ tsp kosher salt
½ tsp fresh ground pepper
1 bay leaf
Add all ingredients to a large stock pot, and bring to a boil.  Reduce heat to a very low simmer, and simmer for 3 hours, occasionally skimming any fat from the surface.  Strain solids out of broth.  At this point, the broth can be made directly into soup,  by adding fresh carrots, celery, onion, the turkey meat and about ½ bag of egg noodles – cook for another half hour or so – or the broth can be refrigerated or frozen.