1 turkey carcass with meat still on the bones, neck, skin, wings, etc. Boil this a couple hours, covered, in enough water to fill pan about half way and generate a lot of steam - with Rosemary Seasoning, fresh ground pepper, bay leaves, etc.
Refrigerate, skim off as much fat as you can, then take the meat off the bones. Boil bones again with more water if needed, strain and chill again. Skim the rest of the fat off.
To the skimmed and chilled, clarified turkey broth, add meat - (I had 4c of turkey this time) 2c each, oblique cut carrots, diagonal sliced celery, 2 large sliced shallots, 7 large garlic cloves - chopped. I also added 1 large peeled and cubed Yukon Gold potato (not shown). Simmer an hour or two. Check flavors and add whatever is needed. . .Lin
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