Place all the ingredients in a large kettle; cover with 3 or 4 quarts of cold water, and simmer, covered, for 2 hours, skimming as necessary. Strain, cool, and remove fat. This soup may be used as is, or a hearty soup can be made by adding some of the vegetables left over from the turkey dinner (mashed potatoes, creamed onions, celery, carrots, or mushrooms). If there is stuffing left too, it can be pureed and added to the soup. Either way, most New Englanders maintain that the soup is the very best part of the turkey.