To make the stock, take your largest cooking pot and break the turkey carcass into it (along with all the bits that cling to it), then add the rest of the ingredients and cover with cold water (about 6- 7 litres).
Bring up to simmering point, skim off any scum that rises to the surface, then simmer the stock for 2 hours. After that strain the stock through a colander and discard the debris. Then strain through a sieve into a larg e clean pan, bring up to simmer ing point and let it bubble and reduce down to 1 litre.
Meanwhile, peel and chop the vegetables. Then heat the dripping or butter in a large pan, then add the chopped vegetables, cover and reduce the heat to low and leave them to sweat for 10 minutes. Then add the litre of reduced turkey stock and leave to simmer again with the lid on very gently for l ½ hours. After that puree the soup in a food processor or liquidiser or with a stick blender. Taste to check the seasoning and reheat before serving.
Ladle into warm bowls, freshly baked Irish Soda Bread (see below) would be a splendid accompaniment.
TURKEY DRIPPING ON TOAST
A once-a-year breakfast treat for those who are up and about on Boxing Day and all the other days: very crisp toast spread with turkey dripping (instead of butter), then topped with turkey jelly and lots of freshly milled black pepper and crushed sea salt.