Making soup from a Turkey Carcass?

I've looked at a bunch of recipes but none really explain. I just want to make a homemade soup with my turkey left-overs, haha.

The bird is still whole, should I break off the legs and just use those? Cut it up into pieces and use the whole thing?

Do I put it in all at once and wait for it to boil? It says to "simmer" it for a few hours but I'm not sure what simmering is, just leave it on medium heat with the lid on? Lid off?

Thank you so so much in advance, 10 points for best answer =)

I actually do this once every two weeks with chicken. I like to cut it up and save the parts for other meals and just use the neck and carcass for the broth. This way you get more meals out of it.

It is best if you roast the vegetables and meat a bit in the oven. This will make a richer, darker broth. Dont worry about chopping the veg up too much eather, just make sure its clean. You can even leave the skins on the onion.

Lid on is fine, but you dont want it to boil too hard. You will need to take the lid off and skim off the foam that forms on the top.

Let it simmer for one hour then strain into another pot with a wire mesh strainer. You can reduce it to get more flavor if you want, or store it away for later. It will be easier to remove the fat if you have it in the fridge for a day. This is where you want to taste and salt it. Rip up the meat and save it for soup, turkey salad, ect. You will be surprised how much meat you can pull off the carcass, which all goes to waste when you buy pre cut pieces.

Its important to remember this is very rich stuff for bacteria, so if you dont freeze it you will need to reboil it every 4-5 days to make sure it stays clean. Its not as much of a pain in the butt as it sounds.

Once you get the rhythm down you will be doing this every week, trust me. Stock is great for soup, sauces, reductions, ect. Its a key ingredient to have on hand.

PS simmering is lots of little bubbles, not a rolling boil. Also you dont fully roast your bird, just enough to get the outside golden. Do this at 400 deg.

depends on soup you are making i normally leave it off.(lid off)i peck my food to death..checking on it.lol
I always clean all the meat off and put it in bowl and throw out the carcass.Are you making like chicken noodle soup,turkey and wild rice?
or turkey pot pies fresh would be good also.get like veggies and pastry dough for on top.
simmer means med to low heat.some stoves burn better then others you kinds know how to play with your stove.I do it like green beans i let them simmer for hours on saturdays.

Since the meat is already cooked remove the meat from the bones (save the skin)

Lower the bones from the legs and the rest of the carcass into a pot with enough water to cover. Bring to a boil, then lower the heat to a medium low and simmer for a couple of hours.

Remove carcass about 45min-1 hr and let it cool for a few minutes. Pick off all the remaing pieces of meat you can and put in the bowl with the leg meat. Put the carcass back in for remainign time. The remove the carcass and strain the broth into a big bowl.

Wipe the pot clean, then put the broth back into the pan adding veggies such as celery, car

Just put the whole carcass in a pan (break it up if it doesn't fit), bring the water to the boil and then turn it down until it is slowly bubbling with the lid on..check the water level regularly...you don't want it to boil dry.
The reason you use the whole carcass is because it gives the best possible flavor to your soup

I pick most of the meat first, but leave a little on the bones. Cutting it up would be best so all the bones get covered by liquid. Just put them in the water with the veggies you're using (I toss in whole baby carrots, whole leafy tops of celery, and a quartered red onion, salt and peppercorns and a couple bay leaves), bring it to a boil with or without a lid, then turn the heat down until it's just barely bubbling. Then when it's done, strain out all the solids and start with fresh veggies that go into the soup. You'll love fresh stock and never throw away bones again! This same basic recipe also works well with leftover shells from crab, lobster, and shrimp.

Use it all. And simmer means just boiling gently, not enough to break up the pieces, usually with the lid on. Put the whole bird, broken as needed to get it into the big stock pot, cover with water according to the recipe, add all the spices when it tells you, then put it on medium-high heat and bring it up to a boil. Careful, you don't want any of it spilling over on to the cook top. As the lid begins to jump around, turn it down to medium low and leave the lid on for how ever long the recipe calls for. Then let it cool a bit. Then strain the stock through two layers of cheese cloth into a clean storage pot. Discard the solids after you pick off the meat.

We normally eat all the meat off the turkey, and when it's down to the bone, I bring it to a boil in a pan of water.

Remove the bones & save the broth for soups, or stock. It can be used for rice or cooking noodles in or mashed potatoes for extra flavor.

If it will all fit into the pot, just stick it in (or pieces are ok too). Cover with water; add bay leaf, salt & pepper; a sliced onion and some cut-up carrots (and some sage, if you have it) ... Simmer is the very lowest (or next to lowest) setting on your stove. You can put the lid on, but might need to "crack" it a little (put it on unevenly), so it doesn't boil over.... You can even add some uncooked noodles to it about 1/2 hour before it's done, if you want (or Minute Rice). When it's done, you might want to shred some of the meat off the bones and leave that in the soup.......

#If you have any other info about this subject , Please add it free.#

Posted on January 8th 2009 in bomisasia.com edit

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Making soup from a Turkey Carcass?

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