Ready In: 4 Hours (Start to Finish)
Makes: 4 servings 

Ingredients:
1 wild turkey carcass, skinned with legs and thighs
1 large onion, roughly chopped
4 carrots, roughly chopped
4 celery stalks, roughly chopped
2 cups chicken stock or low sodium broth
2 bay leaves
2 tablespoons unsalted butter
2 ounces fresh morel mushrooms (or 1 ounce dried, softened in boiling water for 20 minutes)
1 teaspoon fresh thyme leaves
1 bunch asparagus, trimmed of woody ends and chopped into 1-inch lengths
1/3 cup fresh or frozen peas
1 tablespoon fresh tarragon (chopped)
Salt
Freshly ground pepper.

Directions:
* Preheat the oven to 450 degrees.
* Roughly hack the turkey carcass until you have pieces that will fit into a pot, and place them in a roasting pan along with the onion, carrots, and celery.
* Add salt and pepper, then roast for about an hour, or until the turkey and vegetables are well browned but not blackened.
* Transfer the pan’s contents into a large pot. Add the stock or broth, bay leaves and enough cold water to cover.
* Bring to a simmer and cook over very low heat, uncovered for at least 3 hours, or until the thigh meat is very tender and the liquid is flavorful (the longer the simmer, the more intense the flavors).
* Remove the turkey pieces and let cool.
* Strain the liquid through a colander into another pot and discard the vegetables. (You need 5 cups of liquid for the soup: refrigerate or freeze the remainder.)
* Pick the meat off the bones, then discard the bones. (Everything, to this point, can be done in advance. Refrigerate the liquid and meat until ready to use.)
* Bring the 5 cups of liquid to a simmer.
* While it’s heating, melt the butter in a small sauté pan over medium-low heat.
* Add the mushrooms and thyme and sauté gently until soft, about 8 minutes.
* Add the asparagus, peas and reserved turkey meat to the liquid and simmer for 5 minutes, or until the asparagus is just tender and the meat is warmed through.
* Taste and correct for seasoning before serving.