I typically prefer chicken over turkey, but I particularly like turkey soup. I made this for a friend.
4 L turkey stock (turkey carcass simmered in water, strained, refrigerated, and most of the hardened fat skimmed off the top)
2 onions, diced
half a bunch of celery including leaves, diced
half a cabbage, thinly sliced
4 carrots, diced
around 3 cups diced turkey meat
Fry the onions and celery in the turkey fat until tender. Add the stock, cabbage, and carrots and bring to a simmer. Add salt to taste. Simmer until the carrots and cabbage are tender, about 20 minutes. Add the turkey meat. Taste again and season if necessary. Serve.