[Bitwhacker]

HA! I like that one! Would that make it 'Irish Cream of Turkey Soup' at that point?

Seriously, I think you need to use stock, not broth or the salt-lick boullion cubes, if you want flavor. I use the the wings and the carcass (including the tail) to make my own turkey stock for soup...ask Johnny but I think it is a collagen thing about the stock, coming primarily from bones and not meat...you also may want to consider a little smoked bacon fat to kick it up a little, but that's just a personal preference (they ain't kidding when they say 'flavor begins with pork fat')....;-))

[Geee]

I also use stock as the liquid, but the product I am talking about is really not bouillon. It is a concentrated dried stock.

[Holding Our Breath]

You know Bit, I might try the bacon fat addition. I hadn’t thought of that - thanks!