2 cups carrots chopped
Put the stock pot back on the stove top and bring to a boil. Turn down heat and keep on low for at least another hour.
After it rests for half hour to hour it can be carved. Keep in mind the carcase can be used for more meals (to be discussed later) and the pan drippings can make some of the best gravy you have ever tasted.
Pour the drippings in a sauce pan, and add 1/2 cup of white wine (preferably a white you are serving with dinner so it is easily accessible and most likely already open) over medium/high heat. In a small cup whisk together 1 tablespoon of cornstarch with 3 tablespoons of cold water, when cornstarch is dissolved add to the gravy and wine. Continue to whisk till gravy thickens.
Now sit down with your family and eat Turkey!!! Yum!!!