Ingredients note: I bought all these ingredients at what I consider to be a mainstream grocery store (Cub Foods, if you’re local to the Minneapolis area). The star anise came in a little bag in the section where they sell the whole dried spices.

Do this a day in advance if you can! I made it all in one day and it was totally fine, but it would be ideal to spread it over two days. –> To make the stock, just cut up the turkey carcass (I’m sorry – no way around that word) and cover it with 8-10 cups water in a large pot. Throw in a few chopped up carrots and some onion slices and simmer for 1-2 hours. Drain, reserving the tasty broth and discarding the solids, and then if you can, let it chill for a while so you can skim the fat off the top. Total yield will depend on how long you simmer it, but generally speaking, this should be plenty for this soup recipe.