Day After Thanksgiving Turkey Pho

Method

1. Char the onion halves and ginger cut side down in a dry heavy skillet over high heat for 5 to 7 minutes, until blackened in patches and smoky smelling. This char is what gives pho broth its sweetness and color.
2. Toast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds in the same skillet over medium heat for 2 minutes, until fragrant, then tie them in a piece of cheesecloth or drop them in a tea ball.
3. Put the turkey carcass in a large stockpot, cover with the 14 cups water, and bring to a boil. Skim off every bit of gray foam that rises in the first 10 minutes, since that is the difference between clear broth and cloudy.
4. Add the charred onion and ginger and the spice bundle, lower the heat to a bare simmer with only a few bubbles breaking the surface, and cook uncovered for 2 1/2 to 3 hours, never letting it boil hard.
5. Strain the broth through a fine sieve into a clean pot, discard the solids, and skim the fat from the surface. Season with the fish sauce, sugar, and salt, then taste; the broth should be a little saltier than you want, because the noodles will dilute it.
6. Soak or boil the rice noodles according to the package directions until just tender, drain, and divide them among six deep bowls. Top each with shredded turkey.
7. Return the broth to a hard boil and ladle it over the noodles so it heats the meat through. Serve with the bean sprouts, Thai basil, cilantro, green onions, jalapeno, and lime wedges on a platter for everyone to add themselves.