Don't walk away from your turkey dinner without the bones! They make the best stock. And that stock will make a great turkey noodle soup or even a great soup with turkey meatballs!
Bones from a cooked turkey
1 peeled carrot, cut in half crosswise
1 celery stalk, cut in half crosswise
1 medium onion, peeled and quartered
4 quarts cold water
1/8 teaspoon black peppercorns
1 teaspoon thyme
4 parsley sprigs 1 bay leaf
Preheat oven to 425°.
Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion in a roasting pan. Bake for 35 - 45 minutes.
Place bones and vegetable mixture, 4 quarts water to completely cover, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours.
Strain through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface and discard.
The stock when finished will have no points.
Because it has no salt, you must salt to taste when you make soup.
Bones from a cooked turkey
1 peeled carrot, cut in half crosswise
1 celery stalk, cut in half crosswise
1 medium onion, peeled and quartered
4 quarts cold water
1/8 teaspoon black peppercorns
1 teaspoon thyme
4 parsley sprigs 1 bay leaf
Preheat oven to 425°.
Cut turkey carcass into quarters. Place the turkey bones, carrot, celery, and onion in a roasting pan. Bake for 35 - 45 minutes.
Place bones and vegetable mixture, 4 quarts water to completely cover, and remaining ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer for 3 hours.
Strain through a sieve over a large bowl; discard solids. Cool to room temperature. Cover and chill stock 8 hours or overnight. Skim solidified fat from surface and discard.
The stock when finished will have no points.
Because it has no salt, you must salt to taste when you make soup.
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