On Thanksgiving day, I immediately threw the carcass in a pot of water and let it simmer for about 4 hours. I left the bones in the pot and refrigerated it for 36 hours, then strained it all Saturday to make this soup. I was quite surprised to find that I actually got a flavorful broth (previous attempts have not been so successful).
So far I have not been motivated to begin my Christmas decorating. Everything is sitting just as it was in yesterday's photos.
This morning I've been caught up in playing with these red, white, blue strips of fabric.
Sometimes I just feel like sitting at the machine and making blocks. I find it quite amazing that these 1.5 inch strips turn into something like these blocks!
I'm not even sure what I will do with them.
Your turkey soup looks good! I've never been able to get a tasty broth for mine. (It's always flat and watery tasting!)
ReplyDeleteYummy looking soup..
ReplyDeleteHave you ever tried making what they call a rag quilt. I have never quilted before but I think this winter I will try to make one they sound like they would be very easy (even for me) I have one a friend made me last year for Christmas and I love it.
Pat
The trick to making a good turkey soup from the carcass is to not pick every last scrap of meat off the carcass before tossing it in the stockpot! Also, throw in those overly brown wings; they will add richness and color to the stock.
ReplyDeleteMy mother carefully picks every last scrap of meat off the bones "for another meal," and then wonders why her soup lacks flavor. The bones don't give much flavor. It's the meat left on the bones after carving that give it the good, rich flavor.
Sue, I usually have the same problem. I think Kathy may be right about leaving a lot of meat on the bones. Mine had a lot left one this time and it turned out pretty good.
ReplyDeletePat, I've never made a rag quilt. Are you talking about the kind where you sew on the outside and left the ends fray? I've seen a number of really cute ones. I bet that will be a nice winter project for you. Hopefully you will have a blog by then and you can show us all a picture of it! :) hint, hint
I always use the carcass of a turkey or a bone from a ham to make soup and yes, you need to leave lots of meat on it. Now I'm hungry for your soup!!!
ReplyDeleteYum! Turkey Carcass Soup - a family favorite. I "stuff" my turkey with lots of aromatics like celery, carrots, fresh sage, parsley, onion stuck with a couple of cloves, throw in a half of lemon and orange and apple. When we're done carving the bird, I throw everything into a plastic bag and freeze it til a couple of weeks later. Then, throw everything into the pot and simmer for a few hours. Strain and cook down a bit til the flavor is right.
ReplyDeleteGreat soup!
Yeah, and by freezing it you get some distance from the main turkey event, and the soup is even more welcome.
ReplyDeleteI use the carcass with lots of meat scraps, and the slimy skin that didn't get eaten. I also rinse the pan (or foil), then use a plastic spatula to scrape the brown spots off and add that to the stock. Mmmm, thinking of dumplings now 8^)
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