Add Canadian turkey to a large pot. Salt turkey. Add 12-14 cups of water (or until the turkey is submerged) and bring to a boil. Skim the fat/foam on top of the soup with a slotted spoon.

Once the water is boiled, bring the temperature to a simmer. Add vegetables and dill to the pot. Leave the pot covered for 2.5 to three hours.

Carefully strain the broth into another pot through a mesh strainer. Reserve the turkey, cooked carrots, celery, parsnips and onion for later. Add turkey to a large bowl and shred with two forks.

Let the broth completely cool and skim the fat from the top of the broth with a spoon.

Once the soup has been skimmed, add broth, cooked noodles, matzah balls, vegetables and fresh dill to a bowl. Serve and enjoy!