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Turkey Carcass Soup

A great way to not waste a single bite of turkey.

 

Prep: 45 min| Cook: 2 hrs | Servings: 12

For step 1

  • 1 tbs of peppercorns
  • rosemary sprigs
  • sage leaves
  • 1 onion, quartered

For step 2

  • 6 small potatoes, diced
  • 1 (28 ounce) can whole peeled tomatoes, chopped

Directions

Step 1

Place the carcass in the oven at 350 for at least 30 minutes. After that, place the turkey carcass, quartered onion, two carrots chopped in one inch pieces, three celery ribs quartered, a tablespoon of peppercorns, a bay leaf or two, rosemary sprigs if you have them as well as sage leaves. Add water to cover, you may add broth if you feel like it. Let it simmer for about 4 hours. Let cool, strain and continue as noted in the recipe.

Step 2

Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.