Break up the carcass and stuff it in the pot.
Turkey carcasses are really big, and this one was hard to break up since it was cold from sitting in the fridge all week. Next time I'll have to time this better. Cover the carcass with cold water and add the drippings and giblets.
Our drippings sort of solidified from sitting in the fridge. I hope this turns out okay.
Then throw in some celery and carrots and realize that the pot you chose is way too small.
So throw everything in a bigger pot. We're lucky Kevin's mom decided to just leave this at our house.
Then add the onions
Now throw in a bunch of spices and bring the whole thing to a boil.
Then reduce the heat to a simmer and let it cook uncovered for four hours. After four hours a lot of the water has boiled off and everything is nice and concentrated.
Pull out the bones and veggies as much as you can. Then pour the rest through a strainer into another pot. And then you get a nice big pot of turkey stock. Now it's time to cut up some fresh veggies for the soup. Throw them all in the broth with some garlic, sage, and whatever else you want and let it cook for a while.
When the veggies have cooked for a while, add a bag of egg noodles. Then chop a bunch of turkey and throw that in as well. Cook until it's all warm, then serve. Mmmmmm.
I don't really know who's going to eat all this soup, though
I usually end up freezing half or more of the soup I make. But then it's always exciting to remember it's in the freezer when we don't know what to do for dinner.
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