1 meaty turkey carcass
8 c. of water
1 tbsp. instant chicken bouillon granules
1 (16 oz.) can tomatoes, cut up
1 c. sliced celery
1/2 c. sliced carrot
1 med. turnip (pared and dice) 1/2 cup
1/2 c. chopped onion
1/4 c. snipped parsley
1 to 2 snipped parsley
1 to 2 tsp. salt
1 bay leaf

In large dutch oven, combine turkey carcass, cutting as necessary to fit pan, water, and bouillon granules. Bring to boiling. Reduce heat. Cover and simmer 1 1/2 hours. Remove turkey carcass. When cool enough to handle, remove meat from bones; discard bones. Add meat to broth along with undrained tomatoes, celery, turnip, onion, parsley, salt and bay leaf. Bring to boiling. Reduce heat. Cover and simmer 30 minutes or until vegetables are "nearly tender" remove bay leaf.