Cooking From Memory ~ A Recipe Journal

Turkey Soup (Scratch)

turkey-soup-ck-1120328-lOh, what a difference a few days make in late November. The turkey that just days ago was the center of attention and photographed, Pinterested, YouTubed, Facebooked, RSSed, LinkedIn, Instagrammed, Flickered and Tweated is now looking a little tattered around the edges.

Literally. And then some.

Okay, everybody—time for another resurrection. This isn’t very scientific, nor is it even pretty. But here’s what I do… You’re going to love this!

Everyone: into the pool…stockpot!

Turkey Stock

Ingredients ~

  • Turkey carcass, broken into pieces; bones, skin, odd parts, end parts, middle parts, all the extra stuff
  • up to 12 cups cold water
  • 4 carrots, just the butts and tips-reserve the carrots for the soup
  • 4 stalks celery, ends and tops and the leafy stuff-reserve the celery for the soup
  • 1 large onion, rough chopped including the paper skins and ends
  • 2 teaspoons herbs de Provence
  • 2 bay leaves
  • 12 pepper corns
  • Pinch of salt

Method ~

Reserving at least 4 cups of roasted turkey for the soup, place the carcass of the turkey into a large soup pot and cover with water—up to 12 cups of cold water. Add to that the butts and tips of 4 large carrots, the ends and tops of 4 stalks of celery (toss in all that leafy stuff-there’s a ton of flavor in that), 1 whole onion including the paper skins and the ends—rough chopped, a dozen or so whole peppercorns, a pretty good pinch of salt and a couple bay leaves. In fact, throw in everything that fell of the turkey. Bring to a boil and then back the heat down to simmer and let it go for 3-4 hours, stirring occasionally.

At the end of this long simmer, about the time the aroma in your home has reached that mystical point, remove the stock pot from the heat and let it cool slightly—enough so that you can work with what’s in it. Carefully remove all of the bones, the skin and extra parts that you’d never feed to anyone or anything and discard. Place another large bowl in the sink and set a colander inside. Being careful as you pour, let the colander catch the rest of the solid stock parts, discarding along the way. After two or three strainings, all that should remain is “the good stuff.” Pour this back into the stock pot and put a lid on it and set this in the refrigerator for at least 6 hours to overnight. This will allow the fat to rise to the top to be discarded when you’re ready to make the soup.

Turkey Soup

Ingredients ~

  • 10-12 cups of turkey stock
  • 3 Tablespoons butter
  • 2 Tablespoons Extra virgin Olive Oil
  • 4 reserved carrots, diced
  • 4 reserved stalks celery, diced
  • 1 large onion
  • 2 bay leaves
  • 2 teaspoons dried thyme, crumbled
  • 4 cups roasted turkey, chopped into small pieces or, better yet, shredded
  • 6 slices of lemon
  • 2 cups kale, torn into small pieces
  • Salt and pepper to taste

Method ~

When you’re ready to make the soup, take the soup/stock pot out of the refrigerator and carefully skim the fat from the top of the turkey stock and discard.

In a large sauté pan, melt 3 Tablespoons of butter and 2 Tablespoons of Extra Virgin Olive Oil. Add the carrots, celery and onions and sauté until slightly softened, about 5 minutes, and season with salt and pepper. Combine this with the turkey stock, add the turkey meat and bring to a gentle boil, then back down to low heat. Add the lemon slices and the kale and simmer from 30 to 60 minutes. Serve with a good white wine and some crusty bread.

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