I have made turkey soup like that for years!...The skin is especially good to add. There's a lot of flavor and protein that makes the broth gel.
And....if you don't want to make soup just then, that broth/stock makes a wonderful base for gravy for another turkey or just a turkey breast. allows you to do a turkey on the grill and still have gravy.

Now that I fix only fresh turkeys, I get lots of juices and use them for the liquid in the gravy. Those lovely brown bits that stick to the bottom of the roasting pan that make the most wonderful gravy aren't there in really juicy fresh turkeys because of all the juices in the bottom of the pan which don't allow the development of browned drippings.

Oh, I do . . . and actually more than once. Tonight I made a creamy wild rice and turkey soup. Chicken broth that I simmered onions, carrots and celery in, added a box of white and wild rice, the thigh meat and the leg meat from half the turkey and when everything was heated through added about a pint of cream. Yummy!

But I also make soup out of the bones and gravy and sometimes if I have leftover dressing I will throw that in too. That is the BEST turkey soup! We'll have that version this weekend.

Gravy and most of the turkey go on top of leftover mashed potatoes and stuffing here but we save the bones, skin and any fat not in the gravy for stock.

Secret is to not completely cover the bones with water and only simmer for an hour so the stock doesn't go stale tasting and is rich.

Bones, skin and any leftover fat from drippings in large pot with about 1/2 onion skin and all, some garlic cloves, tablespoon of whole black pepper, bay leaf and sage at the very least. Add water to about an inch under the top of the bones and bring to a boil and simmer for an hour. Strain, take any meat off bones and refrigerate. Any fat is saved to use to saute veggies as it still has lots of flavor. Saute a chopped onion in reserved turkey fat or olive oil then add lots of veggies. We use celery, kale or other greens, carrots, canned white beans, green beans and canned diced tomatoes. We like barley in there as well. Brown rice is good of course. If you don't have any turkey or maybe not enough you can use Italian sausage that's sauteed with the onion. Simmer until all veggies and grains are soft.

We bought a half price turkey on Sunday, made stock that night and soup on Tuesday. 8 quart pot mostly full and we are down to 2 small servings. Yum.

Until I learned that I was using far too much water and cooking far too long I hated this soup! Don't think I knew to put the skin in either.

Between this soup and turkey mole I can never have enough leftover turkey!

I cut out the spine of my turkey with the spatchock method. I use the spine and the gizzards (no liver), garlic, lemon juice, two chicken bullion cubes, fresh oregano and thyme and pressure cook this for one hour. I strain the bones out of the broth. Next I add onions, Kale,celery and carrots to the broth and cook another hour. Then I add home made egg noodles for delicious turkey soup.

I grew up with the Settlement Cookbook, & have a decrepit copy that belonged to my great aunt, and my mother still has the same one we grew up with.

Just made lentil soup tonight with the broth I made from our turkey carcass. Since I use a lot of herbs & spices on the bird, my 'stock' is just the broken up carcass, water & a squeeze of lemon or lime juice. I cook it until the bones get a little soft - like a bone broth, I guess.

My BIL was a cook in the Coast Guard and taught me how to make turkey soup. Everything leftover from the roast turkey including the skin except stuffing (unless it was stuck in the bird), We saved the gravy aside, too. In a very large stockpot that was wide enough to hold the carcass he added a whole onion poked with 2 cloves, roughly chopped carrots, celery with leaves, big fistful of fresh whole flat leaf parsley, 8 whole peppercorns, Kosher salt and water to cover. Bring to a boil, set on a back burner to simmer with a cover and cook overnight.

The solids get strained, the peppercorns get counted. The viable turkey meat is falling off of the carcass. Put the strained broth outside with a heavy lid to keep the critters out and let the fat rise to skim the next day (we live in New England).

Never recycled any of the vegetables that went into the broth. Always started fresh with those and the parsley. Saved the turkey meat, we usually add rice or noodles. Roasted turkey stock is such a treat!

I love turkey soup and turkey pot pie and always added the leftover gravy to the soup pot. Now my daughters take home the extra gravy and Elery doesn't like turkey soup OR gravy. (sigh) So I make stock from the carcass, that gets cooked several hours then, like Seagrass, the soup pot goes into the garage with a lid so the fat can rise to the top and congeal. I live in Michigan and it's plenty cold enough now, I call the garage my "second refrigerator".

I can the turkey stock so that I can make gravy the next time I cook a turkey breast. The rest of the family likes gravy and I make it with cornstarch so Amanda can eat it, she says it makes the gluten free bread become a passable "hot turkey" sandwich.

I'd sure like some turkey noodle soup, though....

Annie

No, turkey soup here. Have not fixed the turkey in a few years. When I did I just make turkey and noodles, that goes over better for our family than soup.

Sue

The Fall season is stocklandia in our home. Starting in Sept. and cooler weather I have stocks near once a week on the back right burner...roasted bones, veg, fish, chicken, and of course turkey the night of Thanksgiving.

We go through it quickly making soups and chowders 2-3 times a week all winter.

Turkey stock is pretty special. Nothing compares, and being just once/twice a year, we look forward to such a rich savory broth. And the soup it makes the next day for a lighter meal. ...after potato cakes, breakfast stuffing/roasted veg hash, brunch turkey sandwiches...

Leftover turkey and the picked carcas meat goes into a glass pyrex then into the fridge. Carcas bones, quick rough chopped onion, celery, parsley, carrot, leek tops, bay leaves, peppercorns, thyme bunch/full stems, into stockpot to just barely cover and to a boil, then down to a simmer. 3 hour minimum, 4 hours good. No timer set.

I refuse to be a slave to any stock. Has to fit my schedule.

--(Fish stock minimum 1 hour, 2 is fine. Chicken 2-3 hours, 4 is fine. Veg 1-2 hours. Roasted bone broth ?, 4 minimum, 6-8 is great.)

Lid off, rest a bit, ladle off and garbage larger mass, strain stock through big mesh thing, cool as quick as possible over an ice bath and some ice into the broth. (so rich, that is a minor dilute). Into the fridge. Soak overnight a bag of white beans.

I always have a massive amount of leftover fresh veg and root veg from all my sides. Mirepoix, minced celery, shallot, garlic, till translucent, diced veg and root veg till med-soft/firm, add stock to cover for 1/2 hour. Chiffonade greens,... kale, collards, escarole. Into 3 one quart cups, I add a fistful greens, some cold turkey meat, cold cooked white beans, ladle of simmering broth and veg, cold stock to cover...into fridge to chill, then into the freezer.

Really nice thick jellied stock this year. Minimal fat layer.

What's left on the stove is soup for two-four...add some white beans, greens till tender. What is left of the pure cold stock goes into pint containers and into the freezer...this year I had six. Unused cold white beans I made a pesto and kale salad for next day lunch.

We like brothy soups. Just a preference. Some times chowders I stick-blend a bit to add some thickness before adding seafood,...never flour-thick. Still quite thin.

What if you roast the stripped bones? Would that enhance the flavor even more? Figuring out about putting the nice roasted skin was key to loving this soup in the first place.

Loving the recipes you all have suggested, have to try some variations on the minestrone type we make.

Soup gone. Looking forward to the next roasted bird! We do this with deli roast chicken as well.

Yes I did and enjoyed a cup twice today! Son in law cooked the turkey and gave me the meaty carcass. I used the Instant pot electric pressure cooker and added chicken broth, carrots, celery and rutabaga. Cooled overnight, then skimmed and strained. Added in chopped turkey and it's the best I've ever made!

Yes, we make turkey soup with the carcass every year. I'm a bit squeamish when it comes to touching the carcass (almost a vegetarian, but didn't quite make it :-) so my DH does that part of it. I'm fine with slicing up the vegetables.
Made a good soup with lots of dark meat, vegetables, and wild rice. We always make a lot and freeze some in quart jars so we can have more during the year. Usually I make a creamy soup, but I wanted to lighten up the fat and calories this year.

I always make stock from the Christmas turkey, and sometimes risotto.

Sleevendog, what's the pinkly purply vegetable with the yellow outside just below the pomegranate in your photo? And the one just under that (sort of beige, a couple of slices off it)?

Okay, enough have gone first that I can admit it. I used to make stock from the carcass. Deep rich turkey flavored stock. But I didn't like cooking with it because it makes everything taste like turkey! And I don't have enough takers for that much turkey soup. So I give it away, nowadays. ;)

Colleenoz, that must be watermelon radish...and then golden beets...also celeriac.... and white baby fingerling sweet potatoes I grew...purple skin...all good.

Ah, looking at the expanded picture it's celeriac, the second one I was asking about. Are those kumato tomatoes?

Yes, kumato. Sad isn't it. The garden toms are done. I have one bowl left of green 'leatherettes' ,lol. Not sure if they will even be good roasted, or 'fried green'. Pretty though...

I had promised BLT's last weekend, so kumato is my winter go-to tomato. Not bad with a 10 min rest after a splash of Banyuls vinegar. Surprised that Costco now has them. I'll probably buy them again Christmas and maybe once in Feb. So many of my own in various forms in the freezer.