Place the turkey carcass in a large saucepan or Dutch oven. Cover with water; add 1 Tablespoon salt. Simmer, covered for 2½ to 3 hours. Strain liquid into a bowl and degrease; set aside. When the bones are cooled, pick meat from bones.

In a large saucepan, add reserved liquid, turkey pieces, onion, celery and carrots. Simmer, covered over medium low heat for 30 to 40 minutes, or until vegetables are tender. Add green peas and cook an additional 8 minutes. Correct the seasonings. Yield: 6 to 8 servings.