YOUR FAVORITE TURKEY CARCASS SOUP
I love all Thanksgiving food including soup made from the carcass. Seeking delicious new ideas. My usual includes onion, garlic, celery, parsnip, carrot, potato, and some form of pasta. Thyme, basil, and parsley are the choice of herbs. Stock may, or may not include tomato. TIA.
Turkey Carcass(broken up) and all the loose bones from the neck, wings, legs, thighs and backbone....all simmered with six quarts of water for at least four hours.....but usually overnight on low flame. If I have a large bag of vegetable scraps, I'll throw them in as well.. In the morning I will skim any excess fat and strain the stock.....all the bones, eat and vegetable scraps are tossed.
For the Barley, I use two bags that are rinsed and brought to a boil in a separate pot. I 'll let the barley sit in the water to steep for one hour before straining and transferring later to the stock/soup pot.
One Large Spanish Onion or Two Medium Onions fine diced.
Six Cloves of Garlic Minced.
Bay Leaves Optional
Saute the onions and garlic in Olive Oil. Add Strained Barley and Stock. Bring to a boil and simmer for at least two hours, or until the consistency you like the barley. I like mine to reach the stage where it becomes creamy in texture.
While the soup is simmering I wash cut and dice carrots and onions. Depending on the size of the carrots and celery....I use 3-6 of each. I add these in during the last 45 minutes to soften.
With regards to the mushrooms...I use two boxes, or pounds, sliced thin after trimming the stems from the bottom of the caps. The stems are either sliced or chopped depending on their shape.....For the mushrooms, I simply dunk them in a water bath to remove any dirt. The do not absorb any water. I add these and leftover turkey during the last 15 minutes before serving the soup.
I season with just Kosher Salt and some WHITE Pepper. For the pot I use two level tablespoons of salt.....but naturally you should use the amount that suits your preferences and tastes.
For garnish, you can add fresh chopped flat leaf parsley....but lately, I find thin slice scallions to enhance the soup a little better and gives it the same fresh green color for contrast.
Turkey frame soup at my house is truly whatever happens to be on hand at the time....it's different every year!
Turkey carcass.. First thing that comes to mind is congee (jook) - an Asian rice breakfast or late night snack. It's just rice boiled with the carcass and salt. You make a base then you have a bunch of things that the person can add to the jook. For example, shredded turkey, green onions chopped, cilantro leaves chopped, ginger, fried chopped garlic and shallots, rice vinegar with some chilis in it, soy sauce, white pepper. I'll do more or less depending on my mood. I usually make a pork version using pork bones and when it's almost done I'll throw in pork meatballs with water chestnuts cooked into it. It's something different.
Many years ago, I made my annual turkey soup only to discover I had no noodles or pasta to add except for an old package of cavatelli I found in the freezer. It's getting harder to find lately, but my husband will have his soup no other way now. As a matter of fact, I told a chef friend about it and he loved the idea so much he put it on his menu. So try it and maybe the stores will start stocking cavatelli again!
For the stock, I add dill, garlic and ginger, thyme, bay leaf, parsley, kosher salt and peppercorns. Just onions, carrots and celery for the vegetables. I like to keep it simple since I end up with at least a gallon so most goes in the freezer.