1 turkey carcass (with any bones, meat, and skin removed)
2 yellow onions (cut into 8 pieces each)
2 large carrots (cut into 1-inch lengths)
2 stalks celery (cut into 1-inch lengths)
1 bay leaf
3 sprigs fresh thyme
12 fresh parsley stems
1 teaspoon whole black peppercorns
1 large carrot (cut in half lengthwise, then crosswise into 1/4-inch slices)
2 stalks celery (sliced 1/4 inch thick)
1 small fennel bulb (cored, cut in half and sliced 1/4 inch thick)
1 leek (cut in half lengthwise, then crosswise into 1/4-inch slices)
1 cup green beans (cut into 1-inch lengths)
1/2 cup orzo pasta (uncooked)
2 small zucchini (cut in half lengthwise, then crosswise into 1/4-inch slices)
3 cups cubed cooked turkey meat (optional)
  salt (to taste)
  freshly ground pepper (to taste)