Start with the turkey carcass. Place it in a large stockpot and fill it with cold, filtered water until it’s fully submerged. I prefer my stock to simmer slowly—it's all about coaxing out the flavors. Add in the quartered onion, coarsely chopped carrot, chopped celery, parsley, thyme, bay leaf, and peppercorns. Don't forget salt and freshly ground pepper to taste! If using garlic, now is the time to smash it in there. Cover the pot and let it boil, then reduce the heat to let it simmer for at least 2 to 3 hours. Try to resist the urge to peek all the time; let it do its thing!

Once the stock is fragrant and flavorful, it’s time to strain it. Use a fine-mesh sieve to separate the liquid from the solids. Discard the solids and keep the stock—this is your soup's base. If there’s excess fat, you can skim it off later or save some for the soup.

In a clean pot, melt the butter (or turkey fat) over medium heat. Once it’s bubbly, toss in your chopped carrots, diced onion, and celery. This is all about creating depth. Sauté for about 5 to 7 minutes until they start to soften. The kitchen will begin to smell divine!

Now, stir in minced garlic and let it cook for about a minute. Then add the strained turkey stock you just made. It’s coming together beautifully, isn’t it?

Add your leftover chopped or shredded turkey meat into the pot. Toss in the poultry seasoning, a good pinch of salt, and freshly ground black pepper. Let the soup simmer for about 10 minutes. If you like a heartier soup, feel free to add uncooked egg noodles or rice now! The pasta will soak up flavor and add substance.

Just before serving, stir in the fresh lemon juice and parsley. This adds a zing that brightens everything up. Taste and adjust seasoning if necessary.

Ladle the soup into bowls and watch as the whole family eagerly digs in. Serve with that crusty bread, and you're set!