For the stock, place the turkey carcass in a large pot, breaking it up if necessary. Cover with cold water to a ½-inch from the top of the pot and add bay leaves. Bring to a boil, then reduce to the lowest setting. Let cook a minimum of six hours or overnight.

Strain and reserve liquid. Pick through bones and save meat to add to soup.

Melt the butter in a pot and add mirepoix; sweat until softened.

Add herbs. Dust with ¼ cup flour. Mix until smooth, then add 8 cups of the turkey stock. Whisk well, bring to boil and reduce to simmer.

Add wild rice and simmer for 30 minutes.

Add turkey meat. Adjust seasoning if needed. Serve.