Mom’s Turkey Soup Recipe Method

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 Break up the leftover bones of the carcass a bit, so they don't take up as much room in
the pot. Put the leftover bones and skin into a large stock pot and cover with cold water
by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver)
that haven't been used already. Add a yellow onion that has been quartered, some chopped
carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns.

3 Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just
below a simmer. ( If you would like to have a clear stock, do not bring the stock to a boil,
but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be.
Otherwise, bring it to a low simmer.) Skim off any foamy crud that may float to the surface
of the stock.

4 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.

5 Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces),
occassionally skimming off any foam that comes to the surface. To help maintain a steady,
even heat, you can cook the stock in a 180-200°F oven.

6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.

7 If making stock for future use in soup you may want to reduce the stock by cooking it
longer, uncovered, at a bare simmer, to make it more concentrated and easier to store.

Making the Turkey Soup

(Steve likes to use Japanese Udon Noodles for this)

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.
Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Cook at a bare
simmer until the vegetables are cooked through. (Or you can sauté the vegetables in a little fat
rendered from the soup first, and add back to the soup right before serving.) 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 salt and pepper
to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick.

*If cooking gluten-free use gluten-free noodles.