Kitchen Experiments: Turkey Carcass Soup

Don't be fooled by the repulsive name, this soup is delicious. Every year after thanksgiving my mom keeps what's left from carving the turkey to make this soup and since we had two this year I got to take a stab at it. I've got to say the leftovers are even better than round 1. It is pretty involved to make but definitely worth it.

NOTE: I added a can of corn and 3 cut up potatoes and left out the celery to my version.

Turkey Carcass Soup

STOCK
1 turkey carcass, broken into pieces
12 cups water (or enough to cover the carcass completely)
2 medium onions, quartered
2 ribs of celery, cut into a few pieces, with leaves if available
1 carrot, peeled and cut into a few pieces
1 turnip, quartered (optional)
1 clove garlic
1 teaspoon salt
6 sprigs fresh parsley or 2 teaspoons dried parsley flakes
½ teaspoon thyme leaves
1 bay leaf

Combine all of the above in a large pot, bring to a boil and simmer, partially covering the pot, for 2 or 3 hours. This stock tastes better the longer it simmers as long as you don’t cook away the liquid.

Strain the stock and skim off the fat.

Remove all the bones, skin, etc and reserve any pieces of turkey meat for the soup.

SOUP
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon butter, margarine or oil
1 cup diced carrots
½ cup diced celery
½ cup chopped mushrooms (optional)
1 ½ tablespoons flour
6 – 7 cups of turkey stock (above)
1 teaspoon marjoram
salt and pepper to taste
1 cup cooked barley or rice (or ½ cup raw barley or rice)- I used minute brown rice
1 cup diced turkey meat
dash hot pepper sauce (Tabasco) or to taste (optional)
2 tablespoons chopped parsley

In a large saucepan, sauté the onion and garlic in the butter or oil until they are soft and fragrant. Add the carrots, celery and mushrooms and cook, stirring them, 3 to 5 minutes longer. Add the flour and cook the mixture, stirring it, for another minute. Add the stock, marjoram, salt and pepper and barley or rice. Bring the soup to a boil, reduce the heat, partially cover the pan and simmer the soup for about an hour. Add the turkey meat and hot pepper sauce, adjust the salt and pepper if necessary and heat the soup to boiling. Sprinkle the coup with parsley just before serving. Makes about 4 servings (6 cups soup).