Turkey Soup

Turkey Soup

What better thing to do with your turkey carcase but to make turkey soup. This has go to be one of the easiest things to make, and since you are most likely using items in your kitchen, that makes this a Frugal Find also. This though does need some fore-thought after you have carved your turkey. Take the carcase and place it in a large stock pot and put it in a cold place till you can get to it (mine sat in my 3 season porch overnight, the coldest place in my house that night).

When you are ready to make the soup fill the stock pot 3/4 or more with tap water. Cover the pot and bring it to a boil. Let it boil for a good hour. The idea is for all the meat to fall off the bone. At this point there is no need for seasoning, for the turkey will do all the work (if there is any skin left over please add that to the pot, the flavor can boil out of it too and can be discarded later).

After the hour has passed you can de-bone the turkey. This is a bit of a tedious process, but well worth it in the end. This cavity of so you think tiny bits of meat and skin will not only give you amazing flavor on their own but they will give way more meat than you can imagine. The amount of meat you will get will make your soup into stew.

No is time to add the following
2 cups carrots chopped

2 large onion chopped

1 celery heart chopped

1 medium/large potato peeled and diced

salt n pepper to taste

(fresh cilantro or parsley can be added if you have them on hand in you fridge)

Put the stock pot back on the stove top and bring to a boil. Turn down heat and keep on low for at least another hour.

You can serve it now but since turkey has more fat than chicken it is a good idea to cool the soup in your fridge overnight so the fat can rise to the surface of the soup and can be skimmed off the top.

After skimming the fat reheat the soup and serve. The soup can also be put in freezer containers and saver for later meals.

A perfect dinner for those cold January nights, warm home-made soup!!! Yum!!!