How do you make soup from a turkey carcass? Recipies appreciated.

Two Peas is Closing
Click here to visit our final product sale. Click here to visit our FAQ page regarding the closing of Two Peas.

Posted 11/23/2012 by Mary Kay Lady in NSBR Board
 

Mary Kay Lady
I'm thinking . . .

PeaNut 367,913
March 2008
Posts: 5,459
Layouts: 0
Loc: The state of Confusion!

Posted: 11/23/2012 3:08:43 PM
Disclaimer: I'm sick, so my brain isn't working up to full speed.

After carving the meat from the turkey we've put the carcass in a stock pot and filled it with water. It's sitting in the fridge because I just didn't want to deal with it yesterday.

Does anyone have a good recipe for turkey soup they'd like to share?

Thanks!


LauraBadora
StuckOnPeas

PeaNut 400,215
November 2008
Posts: 2,023
Layouts: 2

Posted: 11/23/2012 3:16:17 PM
I've always done mine off the cuff, no recipe!

I usually put the carcass in a stock pot and boil with water. After I get all the bones out, I cool it in the fridge and skim off the fat. Then I throw in some diced potato, carotts, celery, onion, and garlic along with the meat. Bring to a boil. Sometimes I add some chicken broth if I think it could use a bit more flavor. Lots of pepper!

3PSoup
AncestralPea

PeaNut 216,327
July 2005
Posts: 4,816
Layouts: 0

Posted: 11/23/2012 3:41:10 PM
A couple of weeks ago I made my first chicken a noodles from the carcass, with help from my 1-800-helpline. My mom!

I let the bones simmer for 2-3 hours. Added some chicken broth granules along with some of our favorite seasonings. When the meat started to fall off the bone, I removed them from the pot and removed the rest of the meat. Once the stock cooled I put the stock pot in the fridge over night so the fat would come to the top.

The next morning I removed the fat, put the stock in a crockpot, along with the left over chicken and added homemade pasta noodles. I saved about 1/2 cup of stock in case the juice turned out runny. I tend to like a thicker base. The 1/2 cup I saved I added cornstarch to and added it to the mixture until it was the consistency I liked. Voila'

HTH



FrozenPea

PeaNut 16,260
June 2001
Posts: 6,819
Layouts: 47
Loc: The Frozen Land of Alaska

Posted: 11/23/2012 3:46:48 PM
Here is a tip: if you have a stock pot that has the strainer that lifts out leave the strainer in when you cook the carcass to get the meat off. That way all the bones are in the strainer when you lift it out, no bones are left in the broth!


*~*~Kristin~*~*

no_princess
BucketHead

PeaNut 305,605
March 2007
Posts: 982
Layouts: 4
Loc: Boston!!!

Posted: 11/23/2012 4:53:32 PM
I'm doing my first one off the cuff right now! That's how I like to cook!! I threw the carcass in the pot and slowly simmered all day. Just pulled all the meat off, added the meat I had cut off earlier. Oh and I added a chicken bullion cube. I just threw in carrots and potatoes. Noodles are boiling in another pot. I didn't skim the fat out....oops! Oh well, I don't think my mom ever did it either and her soups were always yum.


Uploaded with iPhone client

lindywholoveskids
Ancient Ancestor of Pea

PeaNut 168,696
September 2004
Posts: 8,526
Layouts: 0
Loc: Northern California

Posted: 11/23/2012 5:18:10 PM
Looks like you are getting good advise.
I also like rice vs noodles in that soup.

One thing to make sure of- don't leave the soup or carcas out on the stove unless it's cooking. I think the temp should be 140 degrees so as to not get anyone sick.

scrappyinNE
PeaAddict

PeaNut 377,857
May 2008
Posts: 1,528
Layouts: 99

Posted: 11/23/2012 7:17:27 PM
I do off the cuff too - boil carcass like everyone else. I then take a dry stock pot and saute chopped onions, celery, carrots, and bell peppers (what ever colors I have on hand) and also some chopped garlic. Then I add the broth and some turkey chunks of course. Salt and pepper. My favorite thing to add though is CURRY POWDER. Curried turkey noodle soup is the BEST Add it to taste but I use a good healthy heaping tablespoon. Once the vegetables are tender and it's simmered to my satisfaction I add egg noodles and turn off the heat for about 10 minutes.

dontsitstill
PeaAddict

PeaNut 89,637
June 2003
Posts: 1,567
Layouts: 1
Loc: New England

Posted: 11/23/2012 8:02:51 PM
I always roast the bones first-until they are browned. After straining I add carrots, onion, celery, tomato, parsnip and whatever vegetables are left from the meal- squash, mashed potatoes, peas, even stuffing. I'm making some tomorrow.

dontsitstill
PeaAddict

PeaNut 89,637
June 2003
Posts: 1,567
Layouts: 1
Loc: New England

Posted: 11/23/2012 8:03:58 PM
Oh, I'll try the curry powder-sounds yummy!

aerobigirl
Insert witty title here

PeaNut 8,771
December 2000
Posts: 9,250
Layouts: 787
Loc: Portland, OR

Posted: 11/23/2012 8:45:23 PM
I've done this with chicken but never with turkey since I've only done the turkey once (we usually travel).

Carcass in enough water to cover it, coarse chopped onion, coarse-chopped celery. Bring to rolling boil, then simmer for 90 minutes.


Nancy

no_princess
BucketHead

PeaNut 305,605
March 2007
Posts: 982
Layouts: 4
Loc: Boston!!!

Posted: 11/23/2012 9:02:04 PM

I also like rice vs noodles in that soup.


I like rice better, too. But I'm making this batch for myself and FIL, who does not like rice. So, noodles it is!


My favorite thing to add though is CURRY POWDER. Curried turkey noodle soup is the BEST Add it to taste but I use a good healthy heaping tablespoon.

I just added some curry to my half of the soup. Yum!



AKathy
Peaing From Podunk

PeaNut 45,443
August 2002
Posts: 16,554
Layouts: 93
Loc: North Dakota

Posted: 11/23/2012 9:23:19 PM
I cook the carcass with carrots, onion, celery, garlic and bay leaves for several hours. Then I strain it and add the meat back into the broth. At this point I add whatever vegetables I want in the soup plus rice or noodles and whatever seasonings I want.


***************************************


Mother Goose's Meandering Mind



lucyg819
pearl-clutching nitpicker

PeaNut 201,774
April 2005
Posts: 16,721
Layouts: 15
Loc: gone to chemo with BethAnne

Posted: 11/23/2012 9:53:28 PM
I do it a little differently, I guess ... I simmer my turkey stock for a couple of DAYS. It is really brown and rich by the time I get done with it. BTW, I used to leave it simmering on the stove all night long during that time. Now I've gotten more nervous in my old age so I cool it down a bit and refrigerate overnight, and just put it back on the stove in the morning.

I strain it before refrigerating and then scrape off the fat the next day. Then I add the best soup noodles I can find (currently the imported German ones from World Market) and then I eat nothing but turkey soup till it's gone. LOL

Here are basic instructions from Martha Stewart if you want pictures. Martha's turkey stock instructions


LUCYG
northern california

"The whole problem with the world is that fools and fanatics are always so certain of themselves, but wiser people so full of doubts."
--Bertrand Russell



Mary Kay Lady
I'm thinking . . .

PeaNut 367,913
March 2008
Posts: 5,459
Layouts: 0
Loc: The state of Confusion!

Posted: 11/23/2012 11:25:15 PM

Thanks for all the tips. I'll make it tomorrow. Turkey soup sounds delicious right now.


Scraptologist
Princess Pinkness

PeaNut 2,163
December 1999
Posts: 9,777
Layouts: 76
Loc: I'm So Canadian Even My Blood Cells are Red and White

Posted: 11/24/2012 12:58:02 AM
I cook my turkey in a counter top roaster. As I carve the turkey, the bones go back into the roaster. The next morning I fill with water, add 2 onions, 6-8 celery stocks, bay leaves, pepper. I cook on the highest setting all day. I then strain and cool the broth over night. The next morning I remove the fat and make soup. We eat the soup for 1-2 meals and I freeze the rest for lunches.
Show/Hide Icons . Show/Hide Signatures
Hide
{{ title }}
{{ icon }}
{{ body }}
{{ footer }}