So Thanksgiving is over.* I have had leftover turkey for several days now and want to turn the remanents into soup. I am presently boiling the bones, the pope's nose, and other bits to make my stock. I will make the actual soup itself tomorrow.
However, when I've done so in the past, the soup has come out on the bland side. Does anybody have a good recipe that will give the soup more flavour without smothering the taste of the turkey?
*Canadian Edition.
__________________
If you weren't doing anything wrong, then you have no reason to be afraid while they kick the crap out of you. - D.A. Ridgely
Re: Turkey Soup Recipes Wanted
I thought you guys had, like, boiled hockey pucks for Thanksgiving or something. I've been celebrating it wrong all these years.
I can't help but feel I've wasted my life.
I CAUTION YOU / IN DEFEATING ORCS WE MAY FIND THE ONLY VILLAIN LEFT TO FACE IS OUR OWN PREJUDICE--qwantz.com
Re: Turkey Soup Recipes Wanted
No, no, no. We have Thanksgiving on your Columbus Day. So you get to wipe out the Indians and we get to give thanks for it.
If you weren't doing anything wrong, then you have no reason to be afraid while they kick the crap out of you. - D.A. Ridgely
Re: Turkey Soup Recipes Wanted
When I rend the stock I do so with a whole rough chopped onion, 4 carrots, 4-6 stalks of celery. All of this vegetation gets dumped with the bones when done. I then bring it to a full boil and then either lower the heat and simmer it on low for 6-8 hours or if doing this at night, place the covered pot in the oven @ 225F overnight*, topping the water as necessary to just keep the carcass covered.
When it's time to make the soup, toss in your turkey, add yet more onion, carrot and celery plus thyme, salt, pepper and I like a bit of yellow curry powder. I then simmer the lot for another hour or so to exchange some flavor with the turkey. I rarely have it turn out bland, but then I tend to spice my turkey a bit heavier than most when roasting it. The real key is not to have too much water for your turkey parts and when you rend the stock, keep some of the darker meat on the bones (back, neck, etc.). Yes, it will get tossed with the rest of the bones but it will add a fair amount of flavor.
*credit goes to Jeff Smith
"Still, though, being fat isn't some kind of moral failing. Unless you're fat from, like, eating the people you murder...then it's probably a moral failing of one sort or another." -- Timothy