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1
Break up turkey carcass, keeping wings intact; reserve all skin. Leave a generous fringe of meat on the frame.
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2
Remove the rest of the meat in large pieces and chop enough to measure two cups. Refrigerate, covered.
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3
Separate rib portion of carcass from back with your hands.
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4
Put turkey wings, skin and bones in a 5-6 quart pot and add enough water to cover by 3 inches.
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5
Bring to a boil, skimming off any froth.
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6
Reduce heat and simmer for 3-4 hours.
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7
Remove from heat and cool completely, uncovered.
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8
Refrigerate at least 8 hours.
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9
Remove congealed fat from broth and discard.
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10
Reheat broth over moderate heat until liquid, about 15 minutes.
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11
Season with salt and pepper.
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12
Pour broth through a colander into large bowl; discard solids.
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13
Heat oil in a 3-4 quart heavy saucepan over moderate heat hot but not smoking.
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14
Add onions, carrots and celery.
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15
Cook until just golden, stirring occasionally, about 15 minutes.
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16
Add broth and bring to a simmer.
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17
Simmer until vegetables are tender, 15-17 minutes.
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18
Stir in rice (or noodles) and simmer uncovered until tender, about 15 minutes.
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19
Just before serving, stir in chopped turkey and parsley and heat through.
