1. Bread up turkey carcass to fit into a Dutch oven or large stockpot. Add water and bay leaves. If desired, add sage, thyme or poultry seasoning. Heat to boiling over high heat; reduce heat to low. Cover, gently simmer 2 hours or until broth develops a good flavor.
2. Skim off any residue that rises to the surface. Strain to remove and discard bones and bay leaves. If any meat remains on bones, it can be removed and diced; set aside to use in soup; cool.
3. Skim fat from broth, discard. Add any turkey meat cut from bones to broth; stir in barley or rice. Add salt and pepper to taste. Heat to boiling; reduce heat to low. Cover, simmer 30 minutes, stirring occasionally until barley or rice is tender.
4. Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
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