Step 1: Divide Out the Turkey
I also like to drain off and strain juices to freeze (or can) for later meals.
It works really well to freeze the meat in small sandwich bags inside a large freezer bag.
This instructable also works well with chicken necks, backs and wings.
Step 2: Add Water and Simmer Overnight
Some ovens have an auto shut off after 12 hours, so check that.
Note: this does not look very appetizing at this stage, but the end result is yummy!
Step 3: Combine Fluids
Step 4: Remove Bones
I let the bones drain further in the same colander with the fat.
Some of the bones are very small. This is the only tedious, time-consuming part.
Tapping or stirring the meat with the tongs can help find bones.
Once the bones are all removed, pour the broth with floating bits thru a sieve to return the soup from the bowl and from under the colander back into the soup with the meat bits.
Step 5: Skim Off the Fat Bits
Stir gently and repeat a couple of times.
NOW it looks like good soup broth!
Step 6: Freeze or Can the Soup
BE SURE to leave at least 1-inch head space or you might see shooting soup!
This is how much meat I get from the leftovers, AFTER removing all the meat I can to freeze for later meals.
Since the meat sinks, I often add the liquid to the jars leaving some room for the meat, then apportion the meat evenly.
Step 7: Satisfying Soap
If you do not want to throw away ANY part at all of your turkey? Put the bones in a brown paper bag and hammer flat, then put the resultant bone meal, and fat if you want, in a compost pile or bury in your garden.
On a cold winter day, fat in the soup is more warming than just vegetables.
Step 8: Serve Soup
To serve I like to pour the top layer from the jar thru a sieve to remove fatty bits.
This soup tastes especially good with onion, celery and corn added.
Update: I do not care for sweet potatoes very much, but pureed and added as a base or thickener, the soup tastes even better!