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• Place turkey carcass, wings and drumsticks into a large, heavy stock pot
• Add water, onion, sage stems, bay, celery, carrot and garlic halves with saffron and salt
• Bring to a boil, reduce to low and cook for 90 minutes, until the meat is falling off the bones
• Remove meat and bones to a platter to cool enough to handle
• Strain broth reserving the carrot and celery pieces - discard remaining solids
• Return strained broth to the soup pot
• Chop carrot and celery and set aside
• Pick all meat from the bones and if necessary chop into bite sized pieces - set aside
• Bring broth back to boil and add wild rice, minced sage leaves and minced garlic
• Cook 40-50 minutes, add turkey meat, carrot, celery
• Bring back to a low boil and heat
• Turn off heat and add frozen peas
  
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