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What to Do. In a soup pot, combine all ingredients except the turkey. Bring to a boil over high heat, reduce heat to low, then simmer 1-1/2 to 2 hours. Stir in the turkey, let simmer 10 minutes, then serve.
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Put the carcass, vegetables, and drippings in large pot, then cover with water: Place the turkey carcass, neck (if you haven't cooked it with the turkey), leftover skin and bones into a large stock pot (at least 8 to 12 quarts depending on the size of the turkey), and cover with cold water by an inch.
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1 turkey frame (leftover from Thanksgiving) 6 stalks celery, chopped (celery leaves too if you want) 2 large onions, chopped 1/2 bag frozen mixed vegetables (optional; I prefer the way my mom made it without) 4 bouillon cubes (any flavor) 1 tbsp. parsley flakes 1 tsp. salt (remember bouillon cubes are salty) 1 tsp. onion powder 1/2 tsp. garlic.
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Heat to boiling over high heat; reduce heat to low. Cover; and simmer 1 hour 30 minutes. Remove the turkey frame and any other bones and place them on a platter to cool. Once cool enough to handle, remove all the meat and coarsely chop. Be careful to look for small bones and remove turkey skin if you come across any.
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Bring to a boil, reduce heat to a simmer, cover, and simmer for 90 minutes or until meats falls off the bones. Remove carcass and remove any meat from it. Discard bones and reserve meat. Let broth cool. Once cooled, strain broth and discard spices. Refrigerate broth and turkey meat overnight. Scrape any fat that has solidified on the surface of.
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1 left-over turkey frame, from a 14-20 lb turkey; 8 quarts water or enough water to cover turkey frame; 2 cups chopped left-over turkey, combination of white and dark meat; 1 medium onion, chopped; 4 large carrots, peeled and sliced; 4 stalks celery with leafy tops, chopped; 1 cup fresh green beans, cut in half; 2 teaspoons salt; 1/2 teaspoon.
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How To Make turkey frame soup. In a soup pot, combine turkey frame, herbs and stock. Bring to a boil over high heat, reduce heat to low, then simmer 1 and 1/2 hours. Strain broth, removing all herb sprigs, bones and cartilage, skin etc. Return clean broth to pot. Add any meat left from the carcass.
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1 carcass (frame of turkey), wings, bones, skin and everything from your leftover cooked turkey 3 stalks celery complete with leaves 1 medium yellow onion 2 bay leaves 1/2 teaspoon basil 1/2 teaspoon marjoram 5 black peppercorns Remove all the good meat from the carcass, wrap well and set aside in the refrigerator. Then, break […]
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1 tablespoon instant chicken bouillon granules. 3 cloves garlic, minced. Chopped cooked turkey. 1 14 1/2 ounce can diced tomatoes, undrained. 1 1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed. 1/4 teaspoon black pepper. 3 cups (any combination) sliced celery, carrot, parsnip, or mushrooms; chopped onion or rutabaga; or broccoli.
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Add in the salt, peppercorns, bay leaves,,fresh parsley, and then cover the turkey with water, just to the top of it. Simmer for 3-4 hours until the turkey bones are starting to break down, the meat is falling off the bone and the broth is looking cloudy. Remove the carcass from the soup pot carefully and set aside.
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Directions. Break the turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add the water, onion, and garlic salt. Bring the mixture to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Remove the turkey frame.
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Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add uncooked noodles or rice; simmer 8 to 10 minutes if using noodles, 25 minutes if using rice. Season to taste with additional salt and pepper if needed. This soup freezes beautifully. Recipe doubles easily for a large turkey frame.
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Stir in vegetables. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add uncooked noodles or rice; simmer 8 to 10 minutes if using noodles, 25 minutes if using rice. Season to taste with additional salt and pepper if needed. This soup freezes beautifully. Recipe doubles easily for a large turkey frame.
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Instructions. Throw your turkey carcass in a large stock pot. Add water, chicken broth, onion, celery, and garlic. Bring to a boil, then reduce heat to a simmer, for 1 1/2 hours, covered. Remove bones from broth, and cut meat into bite-sized pieces on a cutting board.
