Friday, November 26, 2010

Thanksgiving Leftovers 2-- Turkey Carcass Soup

Thanksgiving Leftovers are never a problem with the Dinner Diva ( on the case!
If you don't take care of the bones in short order after the turkey is history, open the trashcan and give them a proper burial. They have been good to you and your family and have fed you well. I freeze the carcass as soon as I've picked off the last of the meat to avoid the "should I use it or dump it?" quandary.

To make delicious Roast Turkey Carcass Soup beyond your wildest dreams, follow these simple directions.

First, pull the carcass apart, throw it in a roaster and fling some quartered onions, carrots and celery in there, and about 8 whole cloves of garlic. Drizzled this mess with some olive oil and toss it in the oven at 425 for about 45 minutes. Pull the roaster from the oven and let cool for about 10 minutes. Then put the roaster on the stovetop, add cold water (about 3/4 of the way up in the pan) and boil the whole thing right there (uncovered) for another hour (obviously we're talking about METAL pans here!!). Strain it, put in the fridge overnight, take off the top layer of grease and now this incredibly wonderful broth is ready for some action.

Note from Lena— I break the carcass a little until it fits in my large crock pot and let it do the work. Adding the onions, garlic, carrots, and celery are just part of good broth making, IMHO.

Roast Turkey Carcass Soup
Serves many

2 tablespoons olive oil
2 large onions, chopped
4 carrots, chopped
3 celery stalks, chopped
Salt and pepper to taste
Roast Turkey Carcass broth (see above directions to make)
1/2 to 1 teaspoon of thyme (depending on taste and quantity of soup)
1 bag (10.5 oz.) extra wide egg noodles

In a soup pot, heat the olive oil till hot over medium high heat. Add the onions and cook 5 minutes till soft and translucent. Add the carrots and celery and cook another five minutes stirring occasionally. Salt and pepper well to taste.

Now add the Roast Turkey Carcass broth you just made. Bring everything to a rolling boil; don't cover the soup. Add the thyme and the egg noodles and serve when the noodles are al dente.

Lena Austin

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