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FOR THE SOUP BASE:.
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In a large soup pot, heat the oil over medium heat.
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Add the onion, carrot, and celery, cover, and cook, stirring occasionally, until softened, about 5 minutes.
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Add the turkey carcass.
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Pour in enough cold water (about 3 quarts) to cover the carcass by at least 1 inch.
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Make sure to use cold water to make your broth; it will draw more flavor from the ingredients.
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Bring to a boil over high heat, skimming off any foam that rises to the surface.
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Add the parsley, thyme, bay leaf, salt and pepper.
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Don't be aftaid to add enough salt.
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Reduce the heat to low.
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Simmer, uncovered, add more water as needed to keep the carcass covered, until the broth is well-flavored, at least 2 and up to 4 hours.
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Place a cheesecloth or kitchen towel lined colander over a large bowl or pot.
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Pour the soup base through the colander and discard the solids.
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Let the base stand for 5 minutes, then skim any clear fat from the surface.
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Add enough water to make 2 quarts soup base; or, return to the pot and boil over high heat until reduced to 2 quarts.
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(The soup base can be frozen for up to 3 months.
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Cool completely, then store in an airtight container).
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FOR THE SOUP:.
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In a large soup pot, melt the butter over medium heat.
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Add the onion, carrots, celery, turnip and garlic; cover and cook, stirring occasionally, until the onions are golden, about 6 minutes.
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Add the soup base and parsley and bring to a boil.
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Reduce the heat to low and simmer until the vegetables are tender, about 1 hour.
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To thicken and enhance the color and flavor of the soup, stir cold gravy into the soup to taste during the last 10 minutes of simmering.
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During the last 5 minutes, stir in the turkey.
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Season the soup with salt and pepper.
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Serve hot.
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(the soup can be frozen for up to 3 months.
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Cool completely and store in airtight containers).
