One of the things I like best about Thanksgiving and Christmas...the turkey carcass. I can hardly wait for the dinner to be over so I can get what's left to throw in the soup pot. Turkey soup has got to be the best part of the whole turkey-eating process.
The leftover turkey sandwich runs a close second so I usually save some of the meat for that purpose. But once I have had 1 or 2 sandwiches, in the pot she goes.
I really don't have any particular recipe for turkey soup and it usually depends on what other leftovers are available. Each soup has a personality of its own, kind of like a work of art. In my opinion, anything goes when it comes to turkey soup making.
I usually start by breaking up the carcass into smaller pieces, cracking the larger bones, and throwing the whole work into the pot (usually my biggest pot). Then I cover it with water by 2 or 3 inches and simmer it over a very low heat while covered.
After a few hours, the meat will start to fall off the bones. Once the meat is free of all the bones I run the soup through a strainer and let the stock cool. I separate all the bones from the meat and discard them.
Once the stock has completely cooled, I skim the fat from the surface and return the stock to the pot and reheat it. The meat is returned to the pot along with an onion or two, a couple of bay leaves, and a good amount of minced garlic.
I usually like to use either barley, rice, or macaroni in my soup, with a preference for barley. I throw a handful or two in the pot before any other vegetables go in. The same with rice or macaroni. Once this becomes tender, then I begin adding my veggies.
I personally like lots of vegetables in my turkey soup. Potatoes, carrots, broccoli, cauliflower, corn, peas, celery, and green pepper are among my favorite vegetables to use...but I wouldn't rule any out. It depends on what I have on hand and I especially like using any leftovers from the turkey dinner.
I often use potatoes to thicken the soup somewhat and will add a few rights away and let them cook right down. After they have completely dissolved then I start adding the other vegetables, plus a few more potatoes, saving the broccoli and green pepper for last.
Once the vegetables are tender, add your favorite seasonings. If the soup isn't thick enough, mix a little flour and water and add it to the soup, bringing it to a boil until it thickens. If it is too thick, add a little more hot water. Remove the bay leaves and serve.
The main thing is...don't be scared to experiment. You can't hurt a turkey soup and I find that each year they just get better and better. If there is any soup that isn't eaten just put it in the freezer for later. Remember... it's a long time between Christmas and Thanksgiving.
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