Turkey Carcass Soup

For step 1

• 1 turkey carcass
• 1 tbs of peppercorns
• rosemary sprigs
• sage leaves
• 2 large carrots, diced
• 3 stalks celery, diced
• 1 onion, quartered
• 2-3 bay leaves

For step 2

• 4 quarts water
• 4 large carrots, diced
• 2 stalks celery, diced
• 1 large onion, diced 
• 6 small potatoes, diced
• 1 ½ cups shredded cabbage
• 1 (28 ounce) can whole peeled tomatoes, chopped
• ½ cup uncooked barley
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 bay leaves
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon paprika
• ¼ teaspoon poultry seasoning
• 1 pinch dried thyme

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.