Simple Turkey Broth for Soup

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by Michael on November 29, 2014 · 0 comments

in Poultry,Soup,Technique

The thing we like to do the day after Thanksgiving is to make Turkey soup. Turkey soup with a turkey sandwich can’t be beat. But last night, after dinner, two of our guests admitted they have never made soup and would have no idea how. So here is a simple primer. First we start with the turkey broth.

No cooking skill needed.

First, remove all the leftover skin and any fat and discard. Then carve of the rest of the meat and set aside in the refrigerator.

An optional step is to roast the carcass and bone for 30 minutes until brown. I do this is a 450 degree oven. Add a bit of water to the bottom of the pan.

In a large stockpot, add two coarsely chopped carrots, stalks of celery and onions. Add two bay leaves, a tablespoon of peppercorns if you have them and a tablespoon of salt. Add the bones and carcass. Cover with enough water to cover everything.

Bring to a simmer. Do not boil. Boiling will render a cloudy broth. Let it simmer for as long as you can – I usually go 4 hours. Take it off the heat and let it cool a bit and then strain it through a fine sieve and you are good to go.

To remove any fat, just place in the fridge overnight and skim the solidified fat off of the top.

Keep in mind that there is very little salt in this. Adjust to your taste or recipe. From here you could just have a hot cup of broth with a sandwich, or add vegetables like carrots, celery, onions, parsley or leeks, chopped turkey and rice or noodles for a heartier soup.

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