Saturday, November 27, 2010

Turkey Soup Recipe

Jacqueline Howett is the author of The Greek Seaman. A seafaring novel.

Turkey soup recipe.

Making Stock
1 Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2 Break up the leftover bones of the carcass a bit, so they don't take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already. Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery and tops, and some peppercorns.
3 Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. ( If you would like to have a clear stock, do not bring the stock to a boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be.) Skim off any foamy crud that may float to the surface of the stock, if any.
4 Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
5 Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occassionally skimming off any foam that comes to the surface, if any.
6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
7 If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer or just below a simmer, to make it more concentrated and easier to store.

Making the Turkey Soup

Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic is optional. I like mine plain. Add seasoning - poultry seasoning, sage, thyme, marjoram, and the oregano as optional.  A bouillion cube or better, Swansons broth. Cook at a bare simmer until the vegetables are cooked through.
Optional.You can add rice, noodles*, or even leftover mashed potatoes (or not if you want the low carb version). or simply just cut up some nice size bite pieces of potatoes half way through cooking. Add little of the stuffing towards the end into the soup is good too.
Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. Add salt and pepper to taste. Sometimes a dash or two of cayenne gives the soup a nice little kick or add a dash of Tobasco.

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