Boil the turkey carcass in the water or stock for 30 minutes. Remove from the heat and the carcass from the liquid. Once cool enough to handle, pick the turkey meat from the bones and discard the carcass.
In a separate pan, saute the celery, carrot and onion in a knob of butter till softened. Add to the stock along with the turkey meat.
Place pan back over medium heat and add the spices and barley. Add additional water if needed. Bring to the boil, then reduce heat and simmer for 1 hour.