Step 1

Place bay leaf, thyme, and parsley into a spice bag or roll in a cheesecloth and tie with string.

Step 2

Smash garlic and chop onion.

Step 3

Clean and slice carrots, clean and dice celery. I cut the celery into matchsticks first and then bundle them together and dice.

Step 4

Heat a large stock pot or soup pot over medium heat. Add in olive oil and then onion and garlic along with a pinch of salt. Cook 4 to 5 minutes, stirring frequently, until translucent.

Step 5

Toss in herb bundle, turkey carcass (plus any extra bones if you have them), and apple cider vinegar. Cover with water. If using apple cider vinegar, turn off light and let pot sit for 30 minutes to 1 hour before resuming cooking process.

Step 6

Bring to a boil and proceed to skim off foam.

Step 7

Add 2 teaspoons of kosher salt, 1/2 teaspoon black pepper, barley, celery, and carrots. Lower to a simmer and cook uncovered for one hour. Stir occasionally.

Step 8

Add in an additional teaspoon of salt and continue cooking for another hour, stirring occasionally.

Step 9

Remove carcass and bones as well as herb packet. Allow to cool for about 10 minutes and remove any meat from the bones and toss back into soup with 1 cup shredded turkey meat.

Step 10

Adjust seasonings if necessary and Enjoy!