1 good size turkey skeleton after everyone has eaten all they want.
1 large bag of white rice.
1 jar of granulated chicken boullion. Don't use cubes, as
they don't work as well.

• Put the leftover Turkey carcass into a pot including all the skin, fat, scrap dressing and meat not eaten.
• Fill the pot full of water to cover the bones.
• Bring the water to a boil and then turn heat down to a simmer.
• Cover and simmer with a slight boil for 5 or 6 hours.
• As soon as it is cool enough to handle, take out all the bones and meat, place in a large dish, and separate each piece of meat from the bones and scraps. Save all the liquid and filter this through cheesecloth or some other filter to remove all the little particles.
• Put the broth back in the large pot and bring to a boil.
• Add the granulated bullion to the broth one teaspoon at a time. Test for flavor between each addition of boullion. The broth should be on the strong and salty side as it will be diluted with the rice and turkey.
• Cook the rice in the broth with the ratio of 3 cups of broth to one cup of rice. It will take longer to cook the rice in the broth than it would if you were to use water. Check for tenderness as it cooks.
• Add the extra broth as needed until the rice just becomes tender, not mushy.
• Add turkey and enjoy!