Best Jane Brody Turkey Carcass Soup Recipes

JANE & MICHAEL STERN'S OLD-FASHIONED HOMEMADE TURKEY SOUP

Jane & Michael Stern's Old-Fashioned Homemade Turkey Soup image

Jane Grossman Stern and Michael Stern are American writers who specialize in books about travel, food, and popular culture. They are best known for their "Roadfood" books, website, and magazine columns, in which they seek out restaurants serving American regional specialties. (Sort of a precursor to "Diners, Drive-Ins and Dives".) This recipe was published over 25 years ago, and I used to alternate this with my Recipe #294487 to use my turkey carcass. I have also used orzo in this soup with great success. For either of my soups, I usually begin to make the stock or broth right after all my guests have left. I refrigerate it overnight, and make the soup the next day. You do need a meaty carcass to start with, which I couldn't indicate in the ingredient list.

Provided by JackieOhNo

Categories Poultry

Time 5h

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 turkey carcass, and skin (from one cooked 12 to 14 lb. turkey)
3 large celery ribs, cut into 1-inch pieces
3 carrots, quartered
2 large onions, quartered
12 peppercorns, crushed
2 large bay leaves
2 teaspoons salt (optional)
1/4 cup butter or 1/4 cup margarine
3 medium celery ribs, thinly sliced, about 1 cup
3 large carrots, peeled and diced, about 1 cup
2 large onions, diced, about 2 cups
2 medium zucchini, diced, about 1-1/2 cups
2 garlic cloves, crushed
1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/2 cup uncooked fine noodles (angel-hair) or 1/2 cup long-grain rice
1/2 cup chopped fresh parsley
salt & freshly ground black pepper, to taste

Steps:

Prepare broth: Cut turkey meat from carcass; chop to measure 3 cups; cover and refrigerate to add to soup. Break up turkey carcass and place with skin in large kettle. Add celery pieces, quartered carrots and onions, peppercorns, bay leaves and salt, if desired. Add 12 to 15 cups water to cover carcass completely. Bring to boil over high heat; reduce heat to low; simmer, covered, 4 hours, stirring occasionally. Cool broth; using colander, strain broth into large bowl; refrigerate to chill completely. Discard turkey bones and cooked vegetables.
Prepare soup: In 4-quart saucepan over medium heat, melt butter; add diced celery, carrots, onions, zucchini, garlic, rosemary, and thyme. Cook 7-10 minutes, stirring frequently until vegetables are golden. Remove cooled broth from refrigerator; skim chilled fat from broth surface and discard. Measure 8 cups turkey broth, returning surplus to refrigerator for later use. Add broth to vegetables; bring to boil. Stir in noodles; return to boil. Reduce heat to low; simmer, covered, 15 minutes until noodles are tender. Add reserved 3 cups chopped cooked turkey meat and parsley, simmer 3 minutes longer to heat through. Season with salt and pepper.

TURKEY CARCASS SOUP

Turkey Carcass Soup image

A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.

Provided by Please Close My Account

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 2h45m

Yield 12

Number Of Ingredients 18

Ingredients

1 turkey carcass
4 quarts water
6 small potatoes, diced
4 large carrots, diced
2 stalks celery, diced
1 large onion, diced
1 ½ cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
½ cup uncooked barley
1 tablespoon Worcestershire sauce
1 ½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried basil
1 bay leaf
¼ teaspoon freshly cracked black pepper
¼ teaspoon paprika
¼ teaspoon poultry seasoning
1 pinch dried thyme

Steps:

Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 27.7 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 438.9 mg, Sugar 4.5 g