Pvt Butter

The first step is to make the stock, which you can get started on right after dinner.

Making Stock
1) Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2) Put the leftover bones and skin into a large stock pot and cover with water. Add any drippings that weren't used to make gravy, any veggies like celery, onion, or garlic (not stuffing) that had been in the cavity of the turkey, and any giblets (except liver) that haven't been used already.
3) Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
4) Bring to a boil and reduce heat to bring the stock to a high simmer.
5) Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface. Often, if we start the soup in the evening, we'll simmer for several hours, turn off the heat, cover with a tight-fitting lid, and leave on the stove for the night. In the morning, we turn the heat back on and bring the soup up to a simmer again. (Reheating the soup this way, and bringing it to a high simmer for at least 10 minutes will kill any microbes that may have made their way into the soup.)
6) Remove the bones and strain the stock.
7) If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. You can add rice or noodles (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Add salt and pepper to taste.