Boil a turkey carcass in water, once it’s at a boil, reduce to a simmer for 1 hour or until the meat easily falls off the bone. Take the carcass out and put it on a plate to cool.
Strain the broth to strain out any pieces of skin or bone so that you just have the broth. When the carcass is cool enough to touch, with your fingers, pick apart the turkey meat from the bone.
Discard the bones. Add the meat back into the broth. You can allow the soup to cool to room temperature and then cover and transfer to the refrigerator overnight or at 8 hours.