Roast Turkey Carcass Broth and Soup

By tcasteel2000

Ingredients

• For Soup,
• 2 Tbsp. olive oil
• 2 lg. onions, chopped
• 3 celery stalks, chopped
• Salt and Pepper to taste

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

If you are too tired after entertaining family for Thanksgiving Dinner, put the carcass in a freezer bag until you have a couple of hours to give it the proper treatment it deserves!

When you’re ready to get down to business, pull the carcass apart and put it in a roaster with some roughly chopped carrots, celery, onions, and 8 or 9 whole cloves of garlic. Drizzle with olive oil, and roast at 425 degrees for 45 minutes.

After 45 minutes, take the roaster out of the oven and let it cool for a few minutes. Turn on one of your largest stovetop elements and place the roaster on top. Cover the carcass with cold water and boil uncovered for an hour. NOTE: METAL ROASTERS ONLY! If you’ve roasted your carcass in a different type of roasting pan, transfer the bones and vegetables to a stockpot for this step!

After an hour of boiling, strain the whole mess and pop it in the fridge overnight.

In the morning, remove the layer of fat from the top and get ready to make a big pot of delicious Roast Turkey Carcass Soup!

Serves many

Roast Turkey Carcass broth (see above directions to make)

In a soup pot, heat the olive oil till hot over medium-high heat. Add the onions and cook 5 minutes till soft and translucent. Add the carrots and celery, and cook another five minutes, stirring occasionally. Salt and pepper well to taste.

Now add the Roast Turkey Carcass broth.  Bring everything to a rolling boil; don’t cover the soup. Add the thyme and enjoy!

This recipe does offer some flexibility. Go ahead and add any other vegetables you like, or toss in some noodles. Or you can even use the broth in other soups an stews
Serves 4