Naturally we made — rather LL made — a deep rich broth from the turkey carcass and then used that for a splendid, hearty Turkey, Barley and Mushroom Soup from The Williams Sonoma Cookbook (Free Press, 2008, $35.95). I had to take a cleaver to those thick bones, but talk about rib-stickin’ earthy flavors!

We slurped up bowls of this concoction last night, perfect for the chilly weather, with glasses of the Artezin Zinfandel 2009, Mendocino County, a label from The Hess Collection. The wine sees no new oak and contains 8 percent petite sirah grapes and 1 percent carignan. Bright and appealing aromas of blueberry, black currant and black raspberry are woven with a touch of wildness, something like mulberry, red plum and dusty herbs with undertones of briers, brambles and black pepper. Unlike many zinfandels, the Artezin 2009 displays no annoying hotness, no cloying over-ripeness; instead, the wine is balanced, integrated and thoroughly drinkable, and I mean that assessment in the best sense. Black fruit flavors are permeated by baking spice and a bit of dusty shale-like minerality and nestled in a texture of moderately dense and finely-milled tannins. Give the wine a few minutes in the glass, and it brings up lovely notes of potpourri and thyme, sandalwood and smoke. Drink now through 2012. Alcohol content is 14.5 percent. Very Good+. About $18.