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In a stockpot, place the turkey carcass, water and broth. Bring it all to a boil, then reduce the heat, cover and simmer for four to five hours. Editor’s Tip: If the carcass is really large, simply break it up into smaller parts so it fits in the pot and water can cover it.
Remove the turkey carcass and any meat from the stock. Strain the stock, if you like. Dice the meat and set aside.
Return the stock back to the pot and add the turkey meat, rice, onion, celery, carrots, bay leaf and poultry seasoning. Add any remaining seasonings to taste.
Cover the turkey soup and simmer over medium-low heat until the rice is cooked. When you’re ready to serve, discard the bay leaf.