Prep broth: 1. Remove meat from turkey carcass. 2. Dice turkey meat. 3. Halve one onion, one carrot. 4. Put chicken broth, turkey carcass, carrot halves, celery stalks, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours. 5. Before straining broth, remove bones and carcass. Strain broth through a sieve covered wet cheesecloth. Discard solids. 6. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. (This can be done the night before and stored in the refrigerator until the next day.) Prep soup: 1. Mince one onion, one carrot, one celery. 2. Chop sage. 3. Smash garlic. Make: 1. In a large soup pot, heat smashed garlic in olive oil over medium heat. Allow to brown slightly, about 3 minutes. 2. Add carrots, celery and onions. Cook over medium-low heat until softened, 7-8 minutes. 3. Add sage to soup pot along with the turkey broth and remaining bay leaf. Bring to a simmer. 4. When simmering, add diced turkey meat to soup. Bring it back up to a simmer. Let simmer for 5 more minutes and serve.
If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.