My Mom is always telling me to use the turkey carcass to make soup. So, when I was done with my Thanksgiving turkey I decided to give it a try!! I found a recipe for Turkey Vegetable Soup and tweaked it a little bit. The result was a great soup. I might add more barley (and water for it) and not use beans next time around. The thing I did differently was to strain all the solids out of the broth and then add more veggies when I added the turkey. So, the result was the broth had good flavor, but not the chunks of onion, etc. I would definitely do this technique again. I didn't have enough celery, so next time I would use more. I experimented with which potato would be the best, but I added them too early and they all got mushy. I think one good-sized Russet would work (peeled).
Turkey Vegetable Soup
1 turkey carcass (approximately 2 1/2 lb.), cut in half [I forgot to cut it in half]
2 1/2 quarts water
2 ribs celery (with leaves) cut into 1-inch pieces
3 carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces [I didn't use parsnips]
1 ripe tomato, seeded and coarsely chopped [I used some sun-dried tomatoes & paste]
2 medium-sized onions, quartered
3 whole cloves of garlic, bruised [I used chopped]
6 whole black peppercorns
1 t. coarse salt
4 whole sprigs of fresh dill [I used some dried dill weed]
2 T chopped dill
1/4 c. uncooked pearl barley
1. Place the turkey carcass, water, celery, carrots, parsnips, tomato, onions, garlic, peppercorns, salt, and dill sprigs in a large, heavy soup pot. Bring to a boil, reduce the heat to a gentle simmer and cook for 30 minutes.
2. Remove the carcass, celery leaves, garlic cloves, and dill sprigs from the soup. Add the barley and simmer for 40 minutes more, stirring occasionally, adding the 2 Tablespoons of chopped dill during the last 10 minutes. Serves 6.
2 1/2 quarts water
2 ribs celery (with leaves) cut into 1-inch pieces
3 carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces [I didn't use parsnips]
1 ripe tomato, seeded and coarsely chopped [I used some sun-dried tomatoes & paste]
2 medium-sized onions, quartered
3 whole cloves of garlic, bruised [I used chopped]
6 whole black peppercorns
1 t. coarse salt
4 whole sprigs of fresh dill [I used some dried dill weed]
2 T chopped dill
1/4 c. uncooked pearl barley
1. Place the turkey carcass, water, celery, carrots, parsnips, tomato, onions, garlic, peppercorns, salt, and dill sprigs in a large, heavy soup pot. Bring to a boil, reduce the heat to a gentle simmer and cook for 30 minutes.
2. Remove the carcass, celery leaves, garlic cloves, and dill sprigs from the soup. Add the barley and simmer for 40 minutes more, stirring occasionally, adding the 2 Tablespoons of chopped dill during the last 10 minutes. Serves 6.
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