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 Lets talk turkey, Soup that is.

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howard8

  • Total Posts: 355
  • Joined: 5/12/2003
  • Location: randolph, NJ
Lets talk turkey, Soup that is. Thu, 01/29/04 9:59 AM (permalink)
One of the great attributes of eating turkey is the left over carcas and miscellaneous bones. I think turkey bones make some of the most flavorfull stock you can have using already cooked and leftover bones.

I toss in all the bones, neck,leftover skin and bits of turkey etc. and include carrots, onion, garlic, turnip, herbs, and celery and cover with water. Simmer for at least five hours. Once drained I refrigerate overnite and remove the fat.

I love a thick hearty soup, so, I add rice to the stock and cook until done. I will also include cut up celery, carrot, and turnip. When cooked through, I add heavy cream and use a stick blender to blend maybe half the rice. This makes a thick soup still retaining whole grains of rice. Then I add leftover turkey to the finished soup. I will also include leftover turkey gravy if it is available.

I usually make a gallon at a time and freeze half of it. I have had it out of the freezer as much as two years later and it continues to be a real hearty,and rich and flavorful soup.

So not only do you get a quantity of quality soup, its overally cost is next to nothing. The turnips used judiciously only add another dimension of flavor to the soup without overtaking the basic turkey flavor.

Comments and your own variations on this theme are welcomed.
 
#1
    alesrus

    • Total Posts: 292
    • Joined: 8/19/2003
    • Location: Franklin, NJ
    RE: Lets talk turkey, Soup that is. Thu, 01/29/04 10:03 AM (permalink)
    We do the same thing but with out the rice and cream. We eat a lot of turkey so our freezer is always stocked with turkey carcas.
     
    #2
      Grampy

      • Total Posts: 1559
      • Joined: 10/14/2002
      • Location: Greenfield, MA
      RE: Lets talk turkey, Soup that is. Thu, 01/29/04 12:45 PM (permalink)
      I tend to make a turkey stock, similar to the method in the second paragraph, but I usually sauté the veggies first to brown them and therefore give the stock a richer flavor. I then strain and use the stock as a base for turkey as well as other various soups. One in particular is a Chinese style soup with plenty of noodles and hot chili oil, topped with scallions and preserved Chinese vegetables.
       
      #3
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