NFT: Turkey carcass soup recipes

What I’d do is make the stock overnight - usually I put it in the instant pot and then put it out in the garage and let it roll for a long time under pressure.

To make the soup, mirepoix, garlic, herbs, s+p.

I posted this the other day for chicken soup, but if you like a little bit of a different broth but super rich flavor I love to add fresh dill to my Turkey and chicken soups.

… and some thyme sprigs and soy sauce and have a good stock for a Caribbean stew.

And I find it's a lot of extra work for not much reward. Now I pick it clean by hand as best as possible, add some extra dark and white meat. Carrots, onions, celery, better than bullion chicken flavoring, salt, pepper and let that cook for 45 mins. Cook some egg noodles or plain noodles in a separate pot, drain and add to it. It's simple but delicious.

In comment 15921535 BigBlue in Keys said:

Quote:

And I find it's a lot of extra work for not much reward. Now I pick it clean by hand as best as possible, add some extra dark and white meat. Carrots, onions, celery, better than bullion chicken flavoring, salt, pepper and let that cook for 45 mins. Cook some egg noodles or plain noodles in a separate pot, drain and add to it. It's simple but delicious.

I would try to remove all of the stuffing from the carcass. The stuffing can run the risk of sour flavors in your soup.

Use the carcass and extra bones to make stock. Cold water, celery, carrots, onion, garlic, bay leaf, fresh herbs if wanted (thyme is great, parsley too).

After hours of that, I strain.

Then I use the stock to make turkey soup with leftover chicken, celery, carrots, some noodles or orzo at the end. I always keep extra chicken stock around in case the pasta or the soup ends up without enough broth at the end. S&P to taste.

not "chicken"

Thanks for all the suggestions. I followed some of them and it came out pretty well. I agree with the two-step process of making a stock first and then making the soup with that.