If making stock, combine turkey carcass and water in a large pot. Bring to a boil, then reduce heat and simmer for at least 1 hour. Strain and discard solids.

In a large pot or Dutch oven, melt butter and oil over medium heat.

Add onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add garlic and thyme and cook for 1 minute more.

Pour in Bourbon and cook until slightly reduced, about 2 minutes.

Add turkey stock, bay leaf, and wild rice. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until rice is tender.

Stir in turkey and heat through.

Season with salt and pepper to taste.

Remove bay leaf before serving.

Garnish with cranberries and parsley.