Place the turkey carcass into a large saucepan or stock pot and pour in the water; bring to a boil, reduce heat to a simmer then cook the turkey carcass until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass then remove and dice any remaining turkey meat.
Strain the stock through a fine mesh sive into a clean saucepan. Add the diced turkey to the strained stock; bring the to a boil, reduce heat then stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, chicken seasoning and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.