Classic Turkey and Rice Soup

1 turkey carcass

1 large onion, halved and skin left on

1 large carrot, roughly chopped

1 stalk celery, roughly chopped

1 head garlic, halved

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 bay leaves

salt and ground black pepper to taste

water to cover

2 large onions, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, minced

1 teaspoon poultry seasoning

1 teaspoon dried rosemary

1 teaspoon onion powder

2 cups cooked rice

Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.

Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.

Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.