Start with one package each of turkey necks and turkey giblets (plus one package of chicken necks or giblets if you want). Clean well.

Take an eight-quart pot and fill it about half or a third full of water. Bring to a boil. Add your turkey parts and boil on high until the scum rises to the surface. Skim off the scum until no more rises. (If you're not familiar with how this works, get someone to show you how the first time.)

While the turkey is boiling, prepare your vegetables: two large carrots, three stalks of celery, one medium zucchini and/or one small yellow squash, two medium parsnips, one very small turnip, one small sweet potato, one medium onion, and two large leeks. Peel and cut into inch-long segments: carrot, parsnip, sweet potato, turnip. Wash, trim and cut in slices: celery, zucchini/squash. Peel the onion and slice it very thinly. Cut off the tough outer dark-green leaves of the leeks, slice in half lengthwise, wash thoroughly, and cut into inch-long segments.
Add vegetables to the pot when the scum is all gone. Boil on high for a little while, then turn the flame down until the soup is just bubbling gently.

Add to taste: parsley flakes, salt, pepper, chopped garlic (I like to use the kind that comes in a jar, in its own oil), onion powder, fresh dill and fresh basil. Simmer for two hours or so.

Serve hot with croutons and/or challah bread.