Specially good soups can be made with packets or condensed soups using turkey stock instead of water. Use it in home-made soups too.

Into a really large saucepan put the broken-up carcass of the bird, along with any bones from the meat, ham skin, bacon rinds or giblets. Add a large onion stuck with a clove, a large carrot scrubbed and cut in half, 1–2 stalks celery, a small bay leaf and a few parsley stalks.

Add cold water to cover and a level teaspoon of salt for every generous litre (2 pints) of water used. Bring to the boil for 2 minutes only. Then skim carefully and reduce the heat to a gentle simmer – if stock boils it goes cloudy. Leave to cook for 3–4 hours, strain carefully and use.