Combine turkey, water, salt, bay leaf, poultry seasoning and pepper in Dutch oven or large saucepan; bring to a boil.
Lower heat to simmer and cook, covered, 3 to 4 hours. Remove bones; cut off meat and return meat to broth.
Add carrots, corn, onion, celery and rice to broth. Simmer, covered, 30 minutes or until rice and vegetables are tender. Garnish with parsley.