Place the turkey frame in a large, heavy bottomed stock-pot and add enough water to just barely cover it. Over high heat, bring to a boil and then reduce heat until you can maintain a bare simmer with the lid partially covering the pot. Let the turkey stock simmer. Skim the surface of any foam or particles every 20 minutes or so, for about 4 hours.
Remove and discard the bones, and strain the turkey stock through a fine mesh strainer into a large, clean pot. Let cool in refrigerator over night.
Remove from refrigerator and skim fat off. Add rice or barley, onion, carrot, celery and ay leaf, bring to a boil and cook until barley and vegetables are done. Remove the bay leaf, add the turkey meat and cook for another 5 minutes.
Season to taste with salt and pepper. Serve with slices of crusty bread. Refrigerate any leftovers.
Go to full version of