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cleaning turkey soup

lacosta Apr 6, 2011 11:00 AM

i love the flavor of turkey added to the chicken soup so we use both types of bones . but the soup is very dirty and difficult to skim.

also i like to add back the meat into the soup and it dirties up the soup aggravating the boss....

how can i get the soup clean and enjoy the turkey meat ?


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  1. f
    fourunder RE: lacosta Apr 6, 2011 11:26 AM

    You need to make an egg raft.....


    1. dave_c RE: lacosta Apr 6, 2011 11:32 AM

      You may be boiling the soup/stock/broth too hard.
      I use very gentle heat to make stocks, such as, a crock pot or the oven method as similar to what Michal Ruhlman posted: http://ruhlman.com/2010/11/turkey-sto...

      3 Replies
      1. re: dave_c
        C. Hamster RE: dave_c Apr 6, 2011 12:06 PM


        When you boil stock you emulsify the fat.

        1. re: C. Hamster
          lacosta RE: C. Hamster Apr 6, 2011 12:26 PM

          not fat , the particulate matter than seems to elude off the turkey bones and meat. this floating material presumabley needs to be strained off the top of the soup, which i dont have equipment to do; and the turkey meat then remains dirty.....and will re dirtify the soup if put into the broth....

          1. re: lacosta
            dave_c RE: lacosta Apr 6, 2011 02:00 PM

            I'm thinking the floating bits is from the bones, marrow or blood. Typically, brownish-reddish to grayish and cloudy. That's the impression I get when you mention dirty.

            I've found gentle cooking for a longer time reduces that build up vs. boiling and cooking quickly.

            The equipment you need to skim that stuff off the top is a ladle or a large spoon.

      2. phofiend RE: lacosta Apr 6, 2011 12:58 PM

        Please don't call it dirty. It may be cloudy, or have particulates that you don't want to see, but it's perfectly edible and not dirty.

        4 Replies
        1. re: phofiend
          lacosta RE: phofiend Apr 6, 2011 01:11 PM

          if the wife sees it as a disgrace to serve, i think dirty is an ok term . i personally dont care what it looks like.....

          1. re: lacosta
            Ernie Diamond RE: lacosta Apr 6, 2011 01:58 PM

            what is your method? Are you using raw bones? Are you bringing the stock to a boil? A simmer? Adding veg?

            You say you can't strain the matter off the top of the stock; do you not own a spoon?

            1. re: Ernie Diamond
              lacosta RE: Ernie Diamond Apr 6, 2011 03:10 PM

              generally chicken and turkey bones with meat on them plus classic jewish chicken soup veggies. a low boil usually , lowered to a simmer

              1. re: lacosta
                Ernie Diamond RE: lacosta Apr 7, 2011 05:55 AM

                A few thoughts;

                The scum that you're seeing in the stock is likely coagulated proteins (blood, etc.) from the pieces. I can't say why or whether this is more likely to happen when making turkey stock vs. chicken but my suspicion is that either the size or the conditions in which the animal was processed means that more is left in the carcass.

                The temperature at which you are preparing the stock is too high. At a boil, and even at a simmer, the fats, liquids and proteins are churned together and emulsify, resulting in a cloudy stock. When you bring it up to heat, watch it closely. At the instant it begins to simmer, knock the heat down to what Steingarten calls "a smile." The surface should be quivering slightly (as if in anticipation) but no bubbles should be breaking the surface. After several hours of this (do I need to mention that there should be no stirring of the contents?) you will begin to see light rafts of rendered fats as well as scabby looking collections of the congealed proteins on the surface. That is when, with the aid of a favorite spoon you begin to skim.

                I haven't had much of a problem with stocks using this method. Are they crystal clear? Nope. But they are every bit as clean looking and far better tasting than commercial varieties.

                Is this at all helpful or am I telling you something that you already know?

        2. j
          juliewong RE: lacosta Apr 6, 2011 05:45 PM

          I find turkey broth darker than chicken however straining the broth threw double cheesecloth really helps make the broth clearer. Also keeping yellow skins on onions gives off a nicer more golden broth colour.

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