1 turkey carcass
4 qt. water
6 sm. potatoes, diced
4 lg. carrots, diced
2 stalks celery, diced
1 lg. onion, chopped
1 1/2 c. shredded cabbage
1 sm. can tomatoes, chopped
1/2 c. uncooked barley
1 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. dried parsley flakes
1 tsp. dried whole basil
1 bay leaf
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. poultry seasoning
Pinch of dried whole thyme

Place turkey and water in large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours. Remove carcass from broth, and pick all meat from bones. Return meat to broth, and add remaining ingredients. Simmer 1 hour or until vegetables are tender. Remove bay leaf. Yield: 5 quarts.

I cook turkey carcass a day ahead so I can remove all fat from broth after it has cooled in refrigerator.