SC - Turkey soup

[Guenevere Nelson-Melby]

Barbara Kafka's book Soups tells how to make a decent turkey broth. I
followed it, simmering the carcass for about 9 hours in a mixed broth of
chicken broth and water--taking 12 cups down to 10. I found it to be very
flavorful and gelatinous. If your broth wasn't flavorful enough, maybe you
needed to boil it down more. I didn't have giblets or anything else to
enrich it.