How to Make Soup from Leftover Thanksgiving Turkey

Although I made a point to purchase the smallest hen I could find, the twelve-pound turkey I cooked for our Thanks-giving dinner still proved to be far too much for a family of three to consume in one day. What better way to use the considerable carcass sitting in my refrigerator than to make a comforting pot of turkey soup?

Difficulty: Moderately Easy

Instructions

1. Separate and cut the carcass into reasonably-sized pieces. Include giblets (except liver), necks and skin. Cover with water by an inch. Add chopped onions, carrots, and celery. Assemble a seasoning packet (bouquet garni) by wrapping parsley, thyme, peppercorns and bay leaf in a cheesecloth and tying ends of cloth with a piece of twine. Drop bundle into the stock.

2. Bring stock to a boil and immediately lower to below a simmer. Using a fine mesh strainer, remove impurities on the surface before the stock comes to a boil. Continue to cook uncovered until it is reduced and concentrated. This will take about 3 to 4 hours. To prevent stock from becoming cloudy, regularly skim scum that may aggregate on the surface.

3. When ready, pass stock through a strainer to separate liquid from the bones and vegetables. Press down with back of large spoon or ladle to extract all juices. Cool to room temperature before refrigerating.

4. To prepare soup, sauté a tablespoon of chopped onions and a minced clove or two of garlic in a small amount of olive oil until tender and aromatic. Add about 5 cups of stock and continue to cook below a simmer. Add leftover turkey meat scraps and chopped vegetables such as sliced carrots, celery and mushrooms. Cooked wild rice, white beans or cooked pasta such as macaroni or fideo noodles are also excellent additions. Pour in any leftover gravy to boost flavor and thicken soup. Season with additional salt and pepper, if desired.

5. For an interesting, rich variety, diced tomatoes and leftover mashed potatoes can also be added in to the turkey soup.

Tips & Warnings

• Omit turkey skin from your stock-making or use a gravy bulb to draw out excess fat. Once chilled, the layer of fat that rises on the top can also be discarded.
• Ladle homemade stock into individual containers to be stored in the freezer for later use.
• If in a hurry, hot stock can be cooled in an ice bath before refrigerating.

Resources

• How to Have a Safe Thanksgiving Feast
• How to Roast a Moist Thanksgiving Turkey

[DianeD]

on 12/25/2008 love soup on a cold winter day - thx

[csmarie]

on 11/29/2008 Yummy recipe, I will definitely try it.

[lymanalo]

on 11/28/2008 Thanks!

[slphilbrick]

on 11/28/2008 This soup is on my "to-do" list for the leftovers. Well written ! 5*