4 cloves garlic
Salt and pepper
Place turkey in a large pan. Bring to boil once a day for four days.
This is Kipling's "boiling to rags": the meat drops off.
Now remove bones and skin, by hand, squeeze meat into fibres.
Once you are confident that all bone has been removed whizz with hand blender then sieve.
Add pepper and salt.
Slice onion and garlic and fry lightly in turkey fat in covered pan.
Add onions to sieved soup.
Bring back to boil.