A terrific balance to the plentiful celebration that is Thanksgiving is the ability to reuse every aspect of the dinner beyond days of leftovers. Turkey stock is a wonderful celebration of this “waste not want not” concept.
What I Used:
- Turkey carcass
- OPTIONAL: 1 tsp salt
- 1 onion
- 1 stalk celery
- 1 lb large carrots
- 1 bay leaf
- Turkey spices or other spices to taste
- OPTIONAL: handful of starch (noodles, barley, rice, etc).
- Chop onion, celery, and carrots
(1) After carving bird, place carcass and any remaining spices or large innards not used in Brine Turkey Gravy in a large pot and cover in water.
(2) Bring to boil, lower to simmer, cover, simmer for 6 hours (want carcass to fall apart). If you are using Uncle Peter’s Brine Turkey, do not add salt. If you are using a different recipe, add 1 tsp salt.
(3) Remove carcass from pot and pull off meat.
You want to remove and discard all whole spices, gristle…
…loose bone…
…and skin.
The turkey carcass should ultimately look pretty bare.
(4) Strain remaining liquid.
(5) In pot with preserved meat and strained turkey water, add onion, celery, and carrots. Also add bay leaf and any additional spices (use spice list from turkey or ones of your choosing). We added vegetable bouillon as well as leftover Brine Turkey Gravy. Feel free to add anything else that you would like in a turkey soup (for example: vegetable bouillon, chicken bouillon, herbs, etc).
(6) Bring to a boil, then lower to a simmer, and simmer covered for 1 hour.
(7) Label a gallon-sized freezer bag and, if you’d like, add handful of starch to bag to soften when you reheat the soup. We used egg noddles
(8) Ladle soup into labeled bag.
For more Thanksgiving Recipes, please check out this post on our Evolving Thanksgiving!
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