Day-After-Thanksgiving Herbed Turkey Soup
This is an original recipe that I have refined over at least 20 years. It is a hearty soup made from the carcass of a large turkey the day after Thanksgiving, with a generous amount of leftover turkey meat, barley, and lots of herbs and vegetables.
16 Servings
| 1 turkey, about 20 to 22 lbs; (use the whole carcass and as much meat as you can afford -- see the instructions and notes below) | 2 tsp dried marjoram |
| 6 medium carrots; cut into 1" pieces | 1 tsp dried basil |
| 6 small white onions; whole (but see notes) | 1 tsp dried rosemary; crumbled |
| 6 stalks celery; green parts only, cut into 2" pieces | 1 tsp dried sage; crumbled |
| 1 bunch parsley; bottom third (stems) removed | 5 bay leaves; whole |
| 1 tbsp black peppercorns; left whole or coarsely crushed (if you want to remove them before serving, tie them in cheesecloth) | 2 tbsp salt |
| 1 tbsp dried thyme | 1 cup barley |
1. When serving the turkey, reserve a drumstick, the neck and giblets (if not used for gravy), and a piece of browned, crisp, seasoned skin (plus additional white and dark meat, if you can get away with it). Wrap the carcass and meat in foil, or place in a plastic bag, and refrigerate overnight.
2. On the day after Thanksgiving, simmer the carcass, drumstick, neck and giblets, piece of skin, and any other saved meat in 1 1/2 gallons of water, covered, for one hour. (You will need a soup kettle capable of holding this amount. I use a large, white enameled stock pot.)
3. After this time, remove the carcass and meat from the broth (be sure to get all the bones out), let them cool enough to handle, then remove the meat from the bones (including the neck), picking over the morsels of meat as you do so to remove gristle, membranes, small bones, and any other waste, then discard all the inedible parts, saving only the meat and giblets. (The skin is just for adding flavor and color to the broth and should now be discarded.)
4. Return the meat to the broth. If you intend to use them, also add the giblets back into the broth.
5. Add all the remaining ingredients and simmer, covered, for another hour. If you have tied the peppercorns in cheesecloth, dig it out and discard it.
Posted by: Coleens Cooking <summerslimming@gmail.com>
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