2 tb Oil
2 tb Unbleached white flour
1/2    Onion (chopped)
2    Ribs celery and tops
(coarsley chopped)
1    Pod garlic (quartered)
3 1/2    Quarts water
1    Carcass from a 12 lb.
Turkey
1/2 c  Cooked steamed rice
1 c  Turkey meat (chopped)
1 ts Fresh parsley
1/2 ts Salt
1/2 ts Black pepper

In a large, 8 quart pot, mix oil and flour. Heat over a medium flame to
make a roux. Tilt pot occasionally and stir continuously until mixture
becomes light brown, about 4 minutes. Add onion, celery, and garlic. Lower
heat slightly and saute about 10 minutes, until tender. Add 3 quarts water
and turkey carcass. Bring to a boil, lower heat, let simmer uncovered for
3-1/2 hours. Stir occasionally. If necessary, add more hot water. Cook rice
and set aside. When soup is done, pour liquid, through a strainer, into a
bowl. Let liquid cool. Reserve meat from carcass (about 1-1/2 cups meat)
and add the 1 cup of turkey meat. Chop meat into small pieces. Discard
carcass and seasonings. Store liquid in refrigerator for 2 hours until fat
rises to the top. (See part 2 for more.)

From Loren Martin, Big Cabin, OKLA;