Obviously everyone looks forward to Thanksgiving, the gathering of family and friends and of course the dinner!! So depending on the size of the group you may not have much leftover. So if you are faced with this situation, I will share my recipe for a delicious rich broth turkey soup.
Because we always have a large gathering I am left with slim pickings. (So glad I stashed one of my bottles of the “Hudson Sparkling Wine” ) Hey I shared plenty!!!! LOL Back to the soup, I use everything left to me including the carcass!!
Directions to make rich broth
For best results you do need a pressure cooker. Remove as much meat as possible from the carcass and reserve. Then I break the carcass in 2 pieces, just below the rib cage is cartilage just cut through that. (Sometimes you can just break it by hand) Put the pieces into the pressure cooker fill 2/3 with water or chicken stock. Once you reach a boil, gradually turn down, always make sure there is steam coming out. Which means it is still under pressure.
By keeping the pressure up it forces out all the rich marrow from the bones. Also releases all the tender meat from the backbone and the neck if you saved it. Please remember to do that for next year. So I usually turn the burner off after 45 minutes from the time the steam started emitting from relief valve. You do not want to go over 45 minutes because you want to have as much broth as possible. Not let it steam away. If you are not familiar with using a pressure cooker, it will take at least 30 to 45 minutes before you are able to remove the lid. The pressure has to release through the relief valve.
Rich flavorful turkey broth
So now that the lid is off, use a large slotted spoon to start removing the bones. I usually put a colander over a bowl to collect all the drippings. As the bones are cooling take a fork to them if meat is still attached, save the meat discard the bones. Once all the bones have been removed from the broth, I pour the broth through the colander into the bowl. The colander will catch any tiny bones and skin to discard. If any meat is in the colander of course keep. Now you have the base to make a rich broth turkey soup.
To be sure all the hard work is done, now you can make any kind of turkey soup you want. Because of the rich broth any ingredient will accompany it. So whether you want to add noodles or rice, any kind of vegetable addition it is entirely to your tastes or liking. I change it up everytime I make this broth and I do it with my chicken carcasses too.
It all started with my turkey in a paper bag
Granted it may seem like a lot of work to debone the turkey but it is very worth it once you taste it!! Besides that I am going to save you a lot of time and trouble in roasting your turkey. Because once you put it in the oven you never have to baste or keep an eye on it. Your turkey will be moist and beautifully browned and most importantly delicious!! Please visit my page on Turkey roasted in a paper bag!!
Above all we love our family gatherings and sharing good cheer and food. And every meal is enhanced with a fine wine from Napa Valley!! My membership in this fantastic wine of the month club allows me to have wine on hand for these special occasions!! Absolutely love the delicious wine and the affordability!! Cheers!!
Response Magic