I first posted a recipe for Asian turkey soup in 2004 --- a great way to use stock made from simmering the turkey carcass in a big pot of water for several hours. Here's an updated version with a few additions and changes in the process. Back then I called it a restaurant quality soup. It still is all of that.
While you could use chicken broth from a box, this really is best with homemade stock. After straining the stock, I poured it into big mason jars and refrigerated it overnight. What little fat there is in the stock congeals on top and can be skimmed off.
Our 16-pound turkey carcass made about 10 cups of rich stock. My wife suggested adding snow peas or peas next time which is a great idea. That would add some good crunch and needed color. I hope you enjoy this. We did and froze some for another meal on a cold night.