hi everyone today I'm going to be making a turkey stock after Thanksgiving I take the turkey carcass legs and wings and I freeze them in about a month later I like to make my turkey soup so on the first day I make the stock and then tomorrow I'll make the soup so to make the stock I put in a large stock pan celery carrots onions and peppercorns I added all the turkey bombs and filled the pan with water it doesn't have to be completely immersed in water I'm now going to cover it bring it to a boil and then I'm gonna bring it down to a simmer for a couple of hours my turkey stock has been cooking for two hours it's got a nice golden color I'm now going to strain it into a large colander I placed a large colander in my kitchen sink and I use this large slotted spoon to remove all the vegetables meat and bones from the stock you have to let this cool off for a while it is way too hot you're gonna discard all the vegetables and then remove the meat from the bones so my stock is all done I still have a few peppercorns in here my husband likes peppercorns that's why I add them to my stock when I'm making soup if you don't like peppercorns by all means just leave them out and we'll be seasoning the soup later on with salt and pepper I took the stock and place it in the refrigerator in the pan I removed all the meat placed it in a ziploc bag and I'll place this in the refrigerator and we'll use this tomorrow to make our so today is a great day to make soup as you can tell it's snowing out there it's gonna pick up later on in the day there's a little bunny up there hello little bonbons you know lots of food you filled the feeder is for all my animal friends this is probably the main reason why I make my stock the day before and refrigerate it overnight it gives a chance for all the fat to come to the surface then I can just take a slotted spoon and discard it well there was chopping up my vegetables I started to heat up the turkey stock because it was very compelled I wanted to get it liquefied before I added the vegetables I'm going to be making a turkey vegetable soup pick any vegetables of your choice and put in any amount that you'd like so I'm using mushrooms baby carrots celery onions I'm also going to be adding some diced up plum tomatoes I'm going to just run my fingers through them to remove some of the seeds you don't have to do that it's just a personal preference then I'm going to dice it up into chunks like this and add that in with the rest of the vegetables all my chopped vegetables have been added to the turkey stock at this point I'm going to hold off on salt and pepper in my soup I want to give the vegetables a chance to flavor the broth then we'll come back and check someone will give us a good hour before I check it my vegetables have been cooking for about an hour look at that beautiful color of the broth I did not add any gravy master or any type of stock this is 100% pure homemade I adjusted by adding some ground pepper and salt and dried parsley flakes we like to have our turkey soup and chicken soup with cabbage if you don't like cabbage then by all means skip this and add another vegetable the cabbage shrinks down quite a bit so I want to add all that I'm gonna let this simmer until it's about done as you notice I do not have the meat put in here at this point the reason for that is turkey can dry up really quickly so I'm going to add the turkey at the very end I also do not put noodles or rice in my vegetable soup but if you do I would cook the pasta and rice separately and add that in right at the end make sure your pasta is not overcooked when you add it so now I'm going to continue cooking this until all the vegetables are done it sure smells good I just added the meat to the soup we're going to let that heat up for a little bit as you can tell this is a very very hearty soup if you would like more broth in it by all means add more to your soup so this is almost done I like to serve my soup with pepper Eno and parmesan grated cheese this is delicious soup I hope you give it a try for a fifth night first soup .
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Homemade Turkey Vegetable Stock and Soup ~ Grain Free ~ Gluten Free ~ Paleo ~ Low Carb:
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Homemade Turkey Vegetable Stock and Soup ~ Grain Free ~ Gluten Free ~ Paleo ~ Low Carb:
I save the Carcass, Bones and Meat left over from Thanksgiving or anytime I roast a Turkey. I Freeze them and about a month later I make Turkey Stock and Soup. You can also substitute Chicken.
I do not measure the ingredients,, depending on how many bones will help me determine how many vegetables to add. Add Vegetables to your choice.
On the First Day I make the Stock:
In a very Large Stock Pot put the amount of your choice:
Celery
Carrots
Onions
Peppercorns (Optional.. my Husband likes peppercorns.. later on in the recipe I will be seasoning the Soup with Salt and Pepper)
Turkey Bones
Fill pan with water. You do not have to completely cover the bones. Bring to a boil, then turn down to a simmer, keep covered with the lid slightly open for 2 Hours. The Stock will have a nice golden color. If you are using Raw Turkey you will have to cook the stock longer.
Place a large Colander in the Sink.. using a large slotted Spoon remove everything from the Stock Pot to the Colander. Let it cool for a while as it is very hot.
Discard all the Vegetables. Remove the Meat from the Bones and place in a Ziplock bag and place in the Refrigerator. I place the Stock in the Refrigerator over night. This helps to separate the Fat.
On the Second Day I make the Soup:
I skim off all the fat with a slotted spoon. The Stock will be a gelatin consistency. Warm it up slightly to liquify it.
Use any vegetables of your choice. I used:
Sliced Mushrooms
Baby Carrots
Chopped Celery
Chopped Onion
Diced Plum Tomatoes, I removed the seed.. personal preference
Add the Vegetables to the Stock and simmer for about 1 hour. This is when I test to see if I need to add Salt and Pepper along with some Parsley Flakes.
Add 1 Small sliced Green Cabbage. If you do not like Cabbage add any other Green vegetable of your choice.
When the Vegetables are done add the meat. I wait until the end to add the meat because Turkey can dry out very easily.
I do not add Pasta or Rice to my Soup. I use Cabbage instead. If you prefer to add Pasta or Rice,, I would cook them separately. Making sure to not over cook the Pasta. I would add the Rice or Pasta along with the Turkey. We like a hearty Soup,,, if you want extra Broth,,, add it to your liking.
I like my Soup sprinkled with Pecorino Romano and Parmesan Cheese.
Enjoy!
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