INGREDIENTS
This is what you need for 8 quarts = 16+ servings:
- turkey carcass, minimally debrided
- soup base
(Knorr chicken bouillon, vegetable mix) - soup base vegetables:
onion, celery, bell pepper - 2-4 lbs. roma tomatoes
- S&P, spices
Pic1: turkey soup with tomatoes and vegetables Directions
2020-11-27
Pic2: turkey carcass, raw with spicesPic3: roasted midway
Pic4: done
- Roast a minimally-debrided turkey carcass (raw or cooked) @ 350 ºF. until the edges of the bones begin to blacken, 30-45 minutes, depending on desired doneness.
Pic5: soup basePic6: extra vegetables (celery, onions, bell peppers)
Pic7: add roasted carcass
- Bing 6- quarts of water to a boil in a large stock pot.
- Add soup base (Knorr dehydrated vegetables), chopped onion, celery and bell peppers
- Simmer 10-15 minutes.
- Break the carcass in pieces and submerge in the soup.
Pic8: simmeringPic9: add tomatoes + vegetables
Pic10: served
- Bring to a boil again, reduce heat and simmer at least 1 hr. preferably more.
- Remove the small rib bones before they start falling apart.
They might break with sharp edges and get lost in the vegetables. - Add tomatoes and simmer until tomatoes fall apart.
- Optional: blend tomatoes.
I didn't here. I served them with the meal. - If desired, add other vegetables and simmer 10-15 minutes before serving.
I like carrots and potatoes with turkey soup. I forgot the potatoes in this one.
Don't overcook if you want to serve them with the meal. - Serve and enjoy.
B. roast turkey with soup vegetables
Why would you cook vegetables separately, when you're making soup already?
Pic11: roast turkey with soup vegetables
Pic12+13: turkey parts, left = taco spices, right = paprika
Pic15-17: served, turkey, soup vegetables