turkey soup?

Question

i'm going to make turkey noodle soup. afteter, etc in pot and boil then simmer and the meat falls off, do i have to strain it or can i just remove the carcass and bones? also what is the proper way to dispose of my carcass?

Answer 1

I would cut off the useable meat (you know, the stuff that is soup worthy, but not sandwhich worthy.) and then make the soup with the remainder of the carcass and strain...by the time youv'e boiled that carcass into soup it is not going to be easy to just pick it out.

Once the carcass is boiled, it can easily go into the disposal, otherwise, I would put it in the trash...and take it directly out...and cover it, otherwise you are making a schmorgasboard for the neighborhood pets and rodents.

Hmmm...turkey soup....try adding about 5 cooking onions and a whole bulb of peeled garlic when you are boiling the carcass too...adds great flavour.

Ohh..and if it makes a huge pot..cook your noodles seperately and add as it is used, otherwise you'll end up with a pot of large soggy noodles and no broth left.

Answer 2

You should strain it afterward because small bones and vegetables that you have boiled the crap out of are of no use in the actual end product.

I take my vegetables chopped large because you'll remove them later
and a bouquet (a small herb pouch )
and a meaty carcass

Sautee the veg a little in some olive oil
add the carcass the bouquet and the seasoning
I cover mine in half low sodium prepared chicken stock and half water
and bring it to a boil and then turn down to a simmer

leave it alone for as long as you like... I cook mine all day on low.

when the carcass is clean and the veg is soggy and no longer good, I strain it through cheesecloth

then re season remaining liquid
add your vegetables and pasta or rice and meat
heat through and enjoy!

Sounds yummy... we had a Leg of Lamb and a ham for thanksgiving so we are making gyro's for leftovers!

Enjoy hon!

Answer 3

I make the stock with veggies, meat, and bones. Then strain the stock in a colander. When the meat and bones cool a bit, pick the meat out and save. Throw all the rest in the trash. Heat the strained stock back up and add new veggies. When it's simmered for a while and the veggies are a little tender, add the turkey. Add the noodles last because they cook quickly.

I just made this last week. But instead of noodles I put in tortellini. It was awesome.

Answer 4

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

Answer 5

Just remove the bones after all the meat has boiled off and throw out. You may strain if you like a clear soup but I don't and I just add carrots, onions, potatoes celery sticks, salt and pepper to taste plus a bag full of my favorite noodles and voila! You have a great turkey soup.

Answer 6

in the event that they have been boiling for 4 hours, there is not any way they'd probably nonetheless be uncooked till they are the two one hundred kilos each and each or have been frozen good once you place them in. LOL now and returned the dark meat can seem purple even nonetheless it somewhat is completely cooked. i take advantage of uncooked poultry or turkey to make inventory each and all the time. If using cooked [ occasion- turkey carcass ] I roast the bones interior the oven for awhile and then make soup out of them. solid success.

Answer 7

Fiesta Turkey Soup With Green Chile Biscuits:

1 medium onion, diced
1 teaspoon vegetable oil
1 garlic clove, minced
3 cups chopped cooked turkey or chicken
1 (15-ounce) can chili beans
3 1/2 cups chicken or turkey broth
1 (11-ounce) can whole kernel corn with red and green peppers, drained
1 (10-ounce) can diced tomatoes and green chiles
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Toppings: sour cream, shredded Mexican four-cheese blend
Green Chile Biscuits

Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits.

Yield: Makes 8 servings

Answer 8

strain through cheese cloth, wrap in news paper and throw in the garbage.

Answer 9

Making it now, it smells great in the house.