- 1 turkey carcass
- 1 cup cubed turkey meat for garnish, optional
- 16 cups
- Pick over the carcass and reserve any tender morsels of meat. Use this for the cup of meat indicated, adding more meat as necessary.
- Place the carcass in a kettle and set the meat aside. Add to the kettle any jellied gravy that may have accumulated on the turkey platter.
- Add the water to the kettle. Add the leftover giblet gravy, onion, bay leaf, salt