All-Day Turkey Carcass Soup With Winter Vegetables
The long version, starting from the carcass. Plan on most of a day.
Servings: 6 servings
Equipment
- Heavy-Bottomed Soup Pot
Ingredients
- 1 roasted turkey carcass
- water
- bouquet garni
- 2 large carrots chopped
- 1 large parsnip chopped
- 2 turnips chopped
- 3 stalks celery chopped celery leaves from stalks
- 6 medium potatoes chopped
- salt and pepper to taste
Instructions
Make the Stock
- Place the carcass, plus any trimmed legs and wings, in a heavy-bottomed soup pot.
- Add enough water to cover the carcass and then some, add the bouquet garni, and simmer until the meat falls off the bone, 4 to 5 hours.
Strain and Pick the Meat
- Remove the bouquet garni and strain. Return the broth to the pot.
- Pull any meat off the bones and add it back.
Add the Root Vegetables
- Add the carrots, parsnip and turnips and simmer for 30 to 40 minutes.
Add the Potatoes
- Add the potatoes and simmer for the last 20 to 25 minutes, until tender.
Add the Celery
- Add the celery and celery leaves for the last 10 minutes. Add salt and pepper to taste.
Serve
- Serve with fresh bread.
Notes
Enjoy.