Pull apart any leftover turkey meat with your hands, really working the bones to find the remaining secret sweet meat.
Chop onion, carrots and celery. Finely dice a carrot for garnishing the nearly finished soup later on.
Then cook the onion, carrot and celery in olive oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add dry white wine and bring to a simmer.
Add the turkey carcass, chicken stock, water, bay leaf and peppercorns. Make a bouquet garnish by tying fresh parsley and thyme in a little bundle so that you can remove it easily later on.
Bring everything to a boil, then lower to a simmer and cook for about an hour. Remove large pieces of carcass and strain the soup back into a skillet. Heat over a medium heat.
Add the turkey and diced carrots and season with salt and pepper. Simmer the soup and skim any froth or fat as it rises to the surface.