Making the stock
1. Remove all the usable meat from the turkey carcass.
2. Break up the leftover bones of the carcass a bit and put into a large stock pot with the skin and cover with cold water by an inch. Add any drippings and giblets (except liver). Introduce a quartered yellow onion, chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.
3. Bring to the boil and immediately reduce heat to bring the stock to a bare simmer.
4. Add 1 tsp of salt and 1/2 tsp of pepper.
5. Cook for at least four hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface.
6. Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
Making the soup
1. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley and a couple cloves of garlic, along with poultry seasoning; sage, thyme, marjoram and/or a bouillion cube.
2. Cook at a bare simmer until the vegetables are cooked through.
3. You can add rice, noodles, or even leftover mashed potatoes.
4. Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned.
5. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.