Mom's Turkey Soup

Making the Turkey Stock

1. Remove the usable turkey meat from the carcass:

   Save the meat for making sandwiches and for adding to the soup once the stock is made.
2. Put the carcass, vegetables, and drippings in large pot, then cover with water:

   Place the turkey carcass, neck (if you haven't cooked it with the turkey), leftover skin and bones into a large stock pot (at least 8 to 12 quarts depending on the size of the turkey), and cover with cold water by an inch.

   Simple Tip!

   If you are working with a large turkey carcass, you may want to break up the bones a bit so they fit better in the pot.

   Add any drippings that weren't used to make gravy and any giblets (not the liver) that haven't been used already. Add thickly sliced onion, chopped carrots, celery, celery tops, parsley, thyme, a bay leaf, and some peppercorns to the pot.
3. Bring to a boil, reduce to a simmer, then skim the foam:

   Bring to a boil on high heat, and then lower the heat to keep the stock to a bare simmer. As it simmers, skim off any foamy crud that may float to the surface of the stock from time to time.
4. Add salt and pepper:

   Add about 1 teaspoon of salt and 1/2 teaspoon of ground black pepper depending on how big your turkey is.

   Simple Tip!

   Don't be heavy-handed with the salt. You can always add salt to the soup that you make with the stock.

5. Simmer at least 4 hours:

   Simmer the pot partially uncovered, continuing to skim off any foam that comes to the surface.
6. Strain the stock:

   After 4 hours of a low simmer, remove the bones and vegetables from the pot. Then strain the stock through a fine mesh sieve or strainer.

   Simple Tip!

   If you have a strainer but it isn't a fine mesh strainer, you can line it with cheesecloth or several layers of dampened paper towels and strain the stock through that.
7. Reduce the stock:

   If making stock for future use you may want to reduce the stock by cooking it longer, uncovered, to make it more concentrated and easier to store. Then you can add water to taste when making soup or another dish.

Make the Turkey Soup

1. Sauté the carrots, onions, and celery:

   Heat butter or olive oil (or turkey fat rendered from the stock) in a large pot on medium-high heat. Add the carrots, onions, and celery. Cook until the onions are softened, about 10 minutes.
2. Add the garlic, stock, and seasonings and simmer:

   Add garlic and cook for a minute more, until fragrant. Add the stock to the pot. Add the parsley, poultry seasoning, and salt and pepper to taste.

   Cook until the vegetables are cooked through.
3. Add the noodles or rice and turkey meat:

   Add the noodles or rice If adding noodles and cook until al dente, about 4 minutes. If adding rice, cook for 15 minutes.

   Simple Tip!

   If you're cooking gluten-free or low carb, skip the noodles or rice. The soup is delicious with just vegetables and turkey.

4. Add the turkey meat:

   Take some of the remaining turkey meat you reserved earlier, shred it into bite-sized pieces, and add it to the soup. Cook for 1 more minute to warm the turkey meat.

   Add salt and pepper to taste.

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   Simple Tip!

   You may also want to add some chopped tomatoes, either fresh or canned. Sometimes a dash or two of Tabasco gives the soup a nice little kick.