Fill your stockpot full of water and add in the Buiollion paste.
Once the pot is at a rolling boil add in your turkey carcass. I dropped in my carcass at 11:30 to start it up.
*I did this with my Brined Turkey so I had all of the stuffing from inside of it with garlic, green onions, Rosemary, and Thyme in it. You can add more seasonings to it if you want. I recommend tasting after it has boiled for a while to see what else it needs to be added to it.*
Next allow the pot to continue to boil for about 3 hours and use a fork to start to remove more of the meat from the bones. Also, remove the skin that was left on for flavor. (2:30 pm)
**You will need to add more water as it cooks in the pot be sure to keep an eye on this**
Chop and prep your veggies to go in.
Drop-in your celery, carrots, and red onion into the broth and turkey after 4 hours. (was about 3:30)
After 5 hours I tasted the broth and added some garlic salt, season all, pink Himalayan salt, and fresh ground black pepper.
Take a strainer to dig more bones and gristle out of the soup.
After 5 1/2 hours drop in the bags of egg noodles and allow to boil for about 10-20 minutes until the noodles are soft.
Serve and enjoy