Cook the stock for three to four hours, then strain the stock to another vessel and reserve. Skim off the fat if you like. I don't do that, because I want to emulsify it into the soup, to enrich the flavor.
Pick a solid selection of root veggies. I've chosen parsnip, carrots, onion and rutabaga. Turnips would also be a good choice and add a sharper flavor than a rutabaga. Since a rutabaga is a cross between a turnip and a cabbage, it naturally has a milder flavor. I probably wouldn't choose a beet in this soup, because of the red color it would add.
1 cup uncooked orzo.
1 t red wine vinegar, cooking sherry, or white wine
In the stock pot add the olive oil and some heat. Toss in the pepper first and sauté for a minute or so to infuse the oil. Add the celery and onions and sauté for about 3 minutes until the onions are translucent. Add the herbs and garlic and continue for about 2 minutes. The celery should look like it's starting to cook.
Add the other root veggies and sauté until it seems critical to add some liquid to avoid scorching. Add the reserved stock, the turkey meat. and the white wine or sherry. Cook 40-45 minutes then add the orzo and salt and pepper to taste. By now the soup will have married together and be rich in root flavors. Once the orzo is tender about 10 minutes later, it's ready. Enjoy!