Turkey Soup Recipe
Turkey Carcass Soup
This delicious and easy turkey soup recipe, or turkey carcass soup, is created by roasting the leftover turkey carcass, along with some carrots, onions, and celery, and herbs to create a flavorful turkey stock or broth. Then simply add diced leftover turkey, your favorite vegetables--fresh or frozen--and some rice, or noodles, to the finished turkey stock recipe. And voila! You have a delicious and healthy homemade soup. This leftover turkey soup recipe is a good way to ensure you don’t waste precious food or money. Try this recipe for turkey soup after your next turkey or Thanksgiving dinner.
How to make turkey stock: 2 tablespoons vegetable oil Turkey carcass chopped into 3 or 4 pieces 2 large onions (unpeeled), coarsely chopped 2 ribs celery, coarsely chopped 2 large carrots, coarsely chopped 1/4 cup brandy 1 bay leaf 1 sprig fresh thyme 1 tablespoon peppercorns
Heat the oven to 425°F, making sure the oven rack is in the middle. Add the vegetable oil into a large roasting pan. Place the chopped turkey carcass in the roasting pan with onions, celery and carrots. Roast for 30 minutes, stirring two or three times to ensure even browning. Transfer the turkey and vegetables to a large stockpot. Pour off and discard any fat from the roasting pan, set the pan over medium heat, and add the brandy. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. When the mixture is bubbling, pour the drippings into the stockpot. Add the bay leaf, thyme, and peppercorns to the pot. Add about 12 cups cold water (or enough to almost cover the turkey pieces). Bring to a simmer, skim any foam that rises to the top, and then reduce the heat to a very slow simmer. Simmer for 2 hours. (If you used more than 12 cups of water it may take a little longer) Strain into a large bowl, cool, and refrigerate overnight or at least 8 hours until the fat solidifies on top. Skim the fat from the top of the stock and store turkey stock in airtight container(s) for up to 3 days or freeze for up to 4 months.
This recipe for turkey soup makes about 9 cups
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