Old Fashioned Turkey Noodle Soup
1. Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots, and garlic in a 15-inch x 10-inch x 1-inch baking pan coated with nonstick cooking spray. Bake uncovered at 400 degrees for 1 hour, turning once.
2. Transfer carcass, bones and vegetables to an 8 quart soup kettle. Add 4 quarts cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to kettle. Bring to a boul. Reduce heat; cover and simmer for 3-4 hours.
3. Cool slightly. Strain broth; discard bones and vegetables. Set soup kettle in an ice-water bath until cooled; stirring occasionally. Cover and refirgerate overnight.
4. Skim fat from broth. Cover and bring to a boil. Rduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 quarts water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes. Add cubed turkey; heat through. Stir in the parsley, salt, thyme, and pepper.
