Turkey soup
- Thread starter Vic C
- Start date
Vic,
I'm partial to turkey/chicken noodle soup. The quantities that follow are really up to you. What I'd recommend is to remove most of the meat from the carcass reserving some to be added back into the soup later. With the carcass uncovered, roast it in the oven at 350 until the bones begin to take on a light brown color. The browning will really add flavor. Then toss the roasted carcass into a stock pot with 2 gallons of water and boil it for at least 2 hours. Skim off the foam that initially rises to the top (this will help yield a cleaner stock). While boiling, you can add 2 small onions chopped, 2 carrots chopped, 2 celery stalks chopped, 2 bay leaves, 2 sprigs of fresh thyme or 2 teaspoons dried, 1.5 teaspoons peppercorns and 3 garlic cloves. This will create your stock. After simmering for a couple of hours or more, strain out (cheese cloth, fine mesh strainer, china cap,etc.) all the solids and chill to separate the fat; overnight works best. The next day, remove the solid fat that's on top of your stock and then bring it back to a boil, salt and pepper to taste. Dice up a little carrot, celery and onion add it to the stock (mainly for looks), shred some of your smoked turkey, toss it in. When the carrots are tender, add egg noodles and boil until ready.
Paul
I'm partial to turkey/chicken noodle soup. The quantities that follow are really up to you. What I'd recommend is to remove most of the meat from the carcass reserving some to be added back into the soup later. With the carcass uncovered, roast it in the oven at 350 until the bones begin to take on a light brown color. The browning will really add flavor. Then toss the roasted carcass into a stock pot with 2 gallons of water and boil it for at least 2 hours. Skim off the foam that initially rises to the top (this will help yield a cleaner stock). While boiling, you can add 2 small onions chopped, 2 carrots chopped, 2 celery stalks chopped, 2 bay leaves, 2 sprigs of fresh thyme or 2 teaspoons dried, 1.5 teaspoons peppercorns and 3 garlic cloves. This will create your stock. After simmering for a couple of hours or more, strain out (cheese cloth, fine mesh strainer, china cap,etc.) all the solids and chill to separate the fat; overnight works best. The next day, remove the solid fat that's on top of your stock and then bring it back to a boil, salt and pepper to taste. Dice up a little carrot, celery and onion add it to the stock (mainly for looks), shred some of your smoked turkey, toss it in. When the carrots are tender, add egg noodles and boil until ready.
Paul
