Styling by Sheryl Julian and Valerie Ryan; Aram Boghosian for the Boston Globe.
While everyone is lollygagging in the living room, and you have another ounce of energy, use kitchen shears to cut up the turkey carcass. In a soup pot, combine the carcass, any vegetables from the turkey roasting pan or the dinner, juices that accumulated on the turkey platter, even a few generous spoonfuls of pureed sweet potato or squash or stuffing. Add plenty of water, bring to a boil, cover, and simmer for 2 hours. Lift out the bones, letting any meat fall into the soup. Sprinkle bowls with chopped parsley.