Tip: If using homemade stock add 1/4 teaspoon salt to the soup to compensate for the sodium in purchased broth.
To Make Turkey Stock from Scratch:
1 turkey carcass
1 ½ gallons water
1 tablespoon lemon juice
Place turkey carcass in a large soup pot and cover with 1 ½ gallons cold water. The turkey should be nearly or completely submerged in the water. If not, add enough so that it covers the bones. Add lemon juice and place over high heat and bring to a simmer.
Reduce heat to medium-low and simmer until the white cartilage in the breast bone and at the joints has dissolved into the stock, 1 ½ to 2 hours. Strain the stock into a large bowl and discard the bones.