Boil carcass and pork bones. Add orange skin peels (optional). Simmer 3-4 hours. Strain out bones and meat. Add water as needed to reach exact quantity. Add rice; simmer (stirring occasionally) for 3 hours.
12 cups (3 qt) broth - 1 cup of rice
24 cups (6 qt) broth - 2 cups of rice
Note: Can skip this broth preparation and use chicken broth if you do not have a turkey carcass.
Preserved turnip, black mushrooms, bean curd sheets.
Mix soy sauce, vegetable oil, cornstarch, salt. Unwrap turnips; rinse thoroughly in cold water. Chop turnip and mushrooms finely. Mix all with ground pork. Roll into balls and refrigerate.
Cut up bean curd and add to soup. Drop in meatballs, while stirring. Bring to boil. Stir in eggs. Add salt, bouillon powder to taste. Serve with chopped green onions and crispy noodles.