Step 1

Break the turkey carcass apart at the joints where you can, in order to be able to fit it into the soup pot. Remove all the skin and fatty parts as well.

Step 2

Place the turkey pieces into a large stock pot. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavour, add them in!) .

Step 3

Add in the salt, peppercorns, bay leaves,,fresh parsley, and then cover the turkey with water, just to the top of it.

Step 4

Simmer for 3-4 hours until the turkey bones are starting to break down, the meat is falling off the bone and the broth is looking cloudy.

Step 5

Remove the carcass from the soup pot carefully and set aside. Strain the broth through a fine mesh strainer then place in another pot.

Step 6

Chose the soup pot that you want to use, then add in the butter. Fry the onions until soft, then add in the celery and carrots. Fry for another 4-5 minutes, then add in the poultry seasoning. Fry for 1 minute.

Step 7

Add in the turkey meat, the broth and the rice, Stir. Bring to a low simmer and cook until the rice is done and the vegetables are soft.

Step 8

Serve and enjoy.