Does anybody have a recipe for turkey soup?

Question

I have a whole carcass with plenty of meat left on it

Answer 1

Go Gourmet! This is from Gourmet magazine November 2005.

Turkey Soup

Carcass from a 14- to 16-lb roast turkey, including skin
4 qt water
1/2 teaspoon dried thyme, crumbled
2 tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
6 oz medium dried egg noodles (about 3 1/4 cups)
1 cup frozen peas (from a 10-oz package)
2 to 3 cups coarsely chopped cooked turkey meat (without skin)



Pull carcass into large pieces. Combine carcass, water, and thyme in a 7- to 10-quart pot and simmer, uncovered, skimming froth, 3 hours. Discard large bones with a slotted spoon or tongs, then pour broth through a large sieve into a large bowl.
If broth measures less than 12 cups, add water. If not, boil, uncovered, in cleaned pot until reduced to 12 cups.

If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not using broth right away, cool, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).

Heat oil in cleaned and dried pot over moderately high heat until hot but not smoking, then cook onions, carrots, and celery, stirring occasionally, until onions are golden, 10 to 12 minutes.

Add broth and simmer, uncovered, until vegetables are just tender, about 10 minutes.

Add noodles, peas, and turkey and simmer, stirring occasionally, until noodles are tender, about 10 minutes.

Cooks' notes:
• Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered.
• Soup keeps 5 days. Cool, uncovered, before chilling, covered.

Makes 6 to 10 servings.

Answer 2

Every Thanksgiving my mother takes what's left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.

The first step is to make the stock, which you can get started on right after dinner.

Making Stock
1) Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2) Put the leftover bones and skin into a large stock pot and cover with water. Add any drippings that weren't used to make gravy, any veggies like celery, onion, or garlic (not stuffing) that had been in the cavity of the turkey, and any giblets (except liver) that haven't been used already.
3) Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
4) Bring to a boil and reduce heat to bring the stock to a low simmer.
5) Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface. Often, if we start the soup in the evening, we'll simmer for several hours, turn off the heat, cover with a tight-fitting lid, and leave on the stove for the night. In the morning, we turn the heat back on and bring the soup up to a simmer again. (Reheating the soup this way, and bringing it to a high simmer for at least 10 minutes will kill any microbes that may have made their way into the soup.)
6) Remove the bones and strain the stock.
7) If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. You can add rice, noodles, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Add salt and pepper to taste.

Answer 3

No word of a lie, I'm preparing turkey soup as I write this!

Remove all excess meat from carcass and chop finely. Rinse carcass and cover with cold water. Add some peppercorns and a chopped onion. (celery and carrots would be good too if you have extra). Bring to a boil then reduce. Simmer for an hour and a half. Strain very well and season generously with salt. In another large stock pot saute up chopped onion, carrots, and celery, plus any other RAW veggies you may have hanging around in your fridge. Add stock, bring to a boil then reduce and simmer until veggies are tender. (I've added barley to mine since I had some in the house but you could use rice, potato or pasta which you would add towards the end, ensuring they are cooked properly.) Shortly before serving, adjust seasonings and add your chopped turkey. Don't boil, just heat through. Add any fresh herbs that are handy...right at the end. I'm adding dill. Taste and adjust for seasonings. It may need more salt. If it needs a bit more flavour add a boullion/stock cube.
Nice and healthy! Enjoy....I'll be enjoying mine. :-)

Answer 4

if you go onto www.yummyfood.net, they will have a load of recipes on there. If you take off all the meat from the carcass, put it whole in a big pot with 2 carrots, an onion halved, 2 sticks of celery and enough water to cover it all. Boil it on a very low heat for 2-3 hours then strain, and you will have home made turkey stock. go onto the site i suggested, and there will be loads of recipes and ideas to try

Answer 5

Turkey chowder

Try this quick and tasty chowder if there is still turkey to be used after the Holiday season -maybe it would be worth to freeze some turkey and be able to prepare this recipe any time.

1 Tbs butter
4 Tbs chopped streaky bacon
1 onion, chopped
2 carrots, sliced
3 medium potatoes, peeled and diced
2 cups turkey stock
1 cup cooked turkey meat, finely diced
4 Tbs peas
1 Tbs cornstarch (level Tbs)
1 cup milk
salt
pepper
chopped parsley for garnish

Melt the butter in a large pan. Fry the bacon for 2 minutes. Add onion and carrots and fry for 5 minutes more.

Add the potatoes and stock, bring to the boil, cover and simmer for 15 minutes. Add the turkey meat and peas and simmer for 10 minutes more.

Mix the cornstarch with the milk by blending it first with a little milk, adding the rest of the milk after. Add this mixture to the pan. Bring again to the boil, stirring continuously.

Season to taste and serve garnished with parsley.

Answer 6

Any good recipe for chicken soup should do the trick. That is, make the stock by boiling the carcass with a load of stewing vegetables, (including celery if you have, but I'd leave out the spare sprouts should you have any); take out all the bones and skin etc., fling in any spare ham or bacon that you might have lying around (or add a spot of ham stock should you have any) and then follow your favourite chicken soup recipe. I'd add barley 'cos I love barley, but the point about soup is that it's almost always intuitive - a bit of this and a bit of that. Good luck.

Answer 7

Here's one:


500g cooked turkey, diced or shredded
25g butter
1 large carrot, peeled and sliced
1 onion diced
1 leek sliced
1 celery stick sliced
50ml white wine
1 litre chicken stock
2 tsp dried thyme
100g lentils
seasoning


1. Melt butter in a large saucepan. Add onion, carrot, leek and celery. Cook for a few minutes until golden.

2. Stir in the wine and chicken stock. Bring to the boil. Lower heat and simmer for about 30 minutes.

3. Add the lentils and thyme and cook for a further 30 minutes until tender, stirring occasionally.

4. Add the turkey and seasoning to taste. Heat through and serve.

Answer 8

Creamy Turkey Soup

Makes 24 servings

Ingredients:

1 pound celery, diced
1-1/2 cups margarine
1 cup onions, finely chopped
3 cups flour
1/2 teaspoon thyme, ground
1 tablespoon salt
1/2 teaspoon white pepper, ground
6 quarts turkey broth, heated
1-1/2 pounds cooked turkey, light and dark meat, cubed
1 quart milk, heated
1-1/2 cups pimiento, chopped
1/4 cup fresh parsley, chopped
as needed garlic croutons

Preparation:

Cut celery into dice (1/4 inch). Melt margarine and sauté celery and onions 5 minutes until vegetables are tender.

Stir flour and seasonings into vegetable mixture. Cook 5 to 6 minutes at medium heat.

Gradually whisk turkey broth into vegetable mixture. Cook at medium heat, stirring constantly, until sauce is slightly thickened and bubbly.

Fold turkey into sauce and continue cooking 15 minutes.

Stir in milk, pimiento, and parsley. Continue cooking until a temperature of 160 degrees Fahrenheit is reached.

Serve each portion with garlic croutons, if desired.

Answer 9

Ingredients:
2 cups turkey light meat, skinless, cooked and cubed
3 cups water
1/2 cup celery, sliced
10 ounces frozen mixed vegetables, thawed
14 1/2 ounces chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 cup elbow macaroni, uncooked

Directions:

In a quart 4-quart saucepan, combine turkey, water, celery, vegetables, broth, poultry seasoning, and black pepper. Cook over high heat, stirring occasionally, until mixture comes to a full boil. Add macaroni and reduced heat to low. Cover and continue cooking, stirring occasionally, until macaroni is tender.

Nutrition information per serving: Calories: 128 Fat: 2g Protein: 13g Carbohydrate: 15g Cholesterol: 25mg Sodium: 373 Calories from fat: 11-percent

Answer 10

thinly stripped turkey, thinly sliced onions, chopped bell pepper, 6 cans of El Pato mexican tomato sauce, 6 cups of water, simmer till hot, serve with homeade refried beans and spanish rice and warm tortillas, mmmmm.