Turkey (Carcass) Soup
(little over a gallon of soup)
Ingredients:
Turkey Carcass (see note)
Water, enough to cover carcass
1 Bay Leaf
2 Carrots, small dice
2 Celery Stalks, small dice
1 Yellow Onion (small), small dice
1 tsp. Dry Rosemary
1 tsp. Dry Thyme
½ tsp. Salt
½ tsp. Black Pepper
2 cups Turkey meat, bite size
6 oz. Egg Noodles (half of a 12 oz. pkg.)
¼ cup Parsley
Chicken Base (if needed for more flavor)
Directions:
In a 6 to 8 quart Dutch oven or stock pot, place the turkey carcass, bay leaf and cover with water. Heat this over medium-high heat until it comes to a boil. Reduce heat to medium and continue cooking for 45 to 60 minutes. At this point remove the turkey carcass and any other pieces to a large bowl to cool. While the carcass is cooling, add the carrots, celery and onion to the pot and return to a boil. Continue this for 30 minutes and start picking all the meat away from the turkey carcass when it is cool enough to handle. If you don’t have 2 cups of turkey and stuffing from the carcass, add enough turkey from what you removed earlier to make the 2 cups needed. After the vegetables have cooked their 30 minutes, add the seasonings, turkey meat and noodles. Continue to cook until noodles are tender and done. You may need to add more water during this cooking process to bring the mixture up to around one gallon total. Now add the parsley and check seasoning to see if an adjustment is needed. If so, add the needed seasoning and chicken base to give you the desired flavor you want.
Note: You will want to take as much turkey off the carcass as possible
and then break the carcass into natural smaller pieces. Please
don’t put any large pieces of turkey skin in the pot. If you
stuffed the turkey, don’t worry about getting all the stuffing out
from between bones and such. The remaining dressing will just
help flavor the soup.
Note: Because you have boiled the carcass, the soup will gel on you
when it is refrigerated. It will liquefy upon reheating.
Note: You can make this soup a vegetable one instead of a noodle one
by increasing the amount and size of the vegetables used and not
using the noodles. Other vegetables can be used so you meet
your flavor profile.
Ideas for Future Efforts
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