Mom's Turkey Soup Recipe
1 Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2 Break up the leftover bones of the carcass a bit, so they
don't take up as much room in the pot. Put the leftover bones and skin
into a large stock pot and cover with cold water by an inch. Add
any drippings that weren't used to make gravy, and any giblets (except
liver) that haven't been used already. Add a yellow onion that has been
quartered, some chopped carrots, parsley, thyme, a bay leaf, celery
tops, and some peppercorns.
3 Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. (
If you would like to have a clear stock, do not bring the stock to a
boil, but keep the stock below a simmer, as the more you simmer, the
more cloudy the stock will be. Otherwise, bring it to a low simmer.) Skim off any foamy crud that may float to the surface of the stock.
4 Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper.
It sort of depends on how big your turkey is. You can always add salt
to the soup later.
5 Cook for at least 4 hours, uncovered or partially uncovered
(so the stock reduces), occassionally skimming off any foam that comes
to the surface. To help maintain a steady, even heat, you can cook the
stock in a 180-200°F oven.
6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
7 If making stock for future use in soup you may want to
reduce the stock by cooking it longer, uncovered, at a bare simmer, to
make it more concentrated and easier to store.
Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup. With your
stock already made, add chopped carrots, onions, and celery in equal
parts. Add some parsley, a couple cloves of garlic. Add seasoning -
poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Cook
at a bare simmer until the vegetables are cooked through. (Or you can
sauté the vegetables in a little fat rendered from the soup first, and
add back to the soup right before serving.) You can add rice, noodles*,
or even leftover mashed potatoes (or not if you want the low carb
version). Take some of the remaining turkey meat you reserved earlier,
shred it into bite sized pieces and add to the soup. You may also want
to add some chopped tomatoes, either fresh or canned. Add salt and
pepper to taste. Sometimes a dash or two of Tabasco gives the soup a
nice little kick.
*If cooking gluten-free use gluten-free noodles.