Whatever you do, don’t throw out the turkey carcass after it’s been stripped of the meat. It’s the beginning of a delicious stock that can be used for any of your favorite soup recipes calling for chicken stock or broth.
Cut the carcass into pieces with a large, heavy knife or meat cleaver if you have one; good heavy kitchen shears will also do the trick. Place in a nonreactive large stockpot. Add the water, carrots, celery, onion, garlic, parsley, bay leaf, basil, and thyme. Bring to a boil. Lower the heat; simmer, partially covered, for 3 to 4 hours. Skim any foam from the surface with