Dec 23, 2013

Homemade Turkey Soup

Homemade turkey soup

We have been making this homemade turkey soup every year after Thanksgiving or whenever we have a turkey carcass. It has been a big production year after year. Originally I made the soup using my mom's recipe. Eventually, maybe about 10 years ago, Mr. K took it on. The results are always phenomenal. He's really good at this. 

Homemade turkey soup

This year, I wanted to give it a try again. To quote Carrie Bradshaw.. "hello lover!"

Homemade turkey soup

There is a lot of leeway in making this soup depending on how much of the ingredients you have available so don't sweat it if you have more or less of the ingredients in this recipe.

Homemade Turkey Soup

Turkey Stock

Turkey carcass that has been stripped of most of the turkey meat. Add any additional parts such as wings. Break it up into pieces as best you can
Leftover turkey gravy, optional, unless you want want a clear liquid 
1 large yellow onion, quartered
3 roughly chopped carrots
6 to 8 sprigs of fresh parsley
A few sprigs of fresh thyme
1 bay leaf
Celery tops from one bunch of celery
10 peppercorns

Soup Ingredients

2 cups each of sliced carrots, onions, and celery
3 new potatoes, cut into 1 inch pieces, peel left on
4 T chopped parsley
4 cloves minced garlic
2 tsp poultry seasoning
1 - 2 T turkey or chicken demi-glace or Penzey's soup base (optional)
1 small can of of chopped tomatoes
2 or 3 cups of cubed leftover turkey
1 squeeze of Sriracha, Tapatio, or another hot sauce
1 T tomato paste
Any leftover vegetables (I used leftover green beans for this soup, but frozen peas are also good)
Salt and pepper to taste

To make the stock:

  1. Place the carcass pieces into an 8 quart stock pot or Dutch oven and cover with water to about an inch above the bones. 
  2. Add all of the rest of the ingredients.
  3. Heat to a low simmer and cook for about 4 hours. 
  4. Using tongs, pull out of the large bones and vegetable pieces and discard. 
  5. Strain the liquid through a fine mesh strainer and discard any debris that is captured by the strainer.
  6. Refrigerate the liquid overnight. 
  7. The next day, scrape off any fat from the top of the gelatin. 

To make the soup: 

  1. Heat the stock and add the carrots, onions, celery, and potatoes. 
  2. Add the parsley, garlic, poultry seasoning, demi-glace, and tomatoes. 
  3. Simmer on low until the carrots and potatoes are cooked but still firm.
  4. Add the cubed turkey, the hot sauce, and the tomato paste. 
  5. Bring to a simmer and add any other cooked vegetables you like. 
  6. Add about 1 1/2 tsp of salt and 1 tsp of pepper. Add more to taste. 


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