1
In a large stock pot, add leftover roasted turkey carcass, water, 1 Tbsp salt.
2
Bring to a boil over medium-high heat, about 10 minutes.
3
Reduce heat and simmer, covered, for 5 hours or until bones separate from the meat and break easily.
4
Separate liquids from solids, reserving both.
5
Reserve meat that has fallen off of the bones, discarding bones and skin.
Turkey Soup:
6
In a large stock pot, combine turkey stock (above) and 32 oz. of chicken stock; bring to a boil.
7
Reduce heat and simmer, uncovered.
8
Combine reserved turkey, cubed turkey breast, carrots, celery, onion, salt, pepper and herbs; add to uncovered stock pot.
9
Cook at a bare simmer for 1 hour, stirring frequently, until vegetables are soft and celery is translucent.
10
Add salt, pepper and additional herbs to taste.
