Turn your Thanksgiving turkey carcass into killer soup overnight
Thanksgiving dinner is over. Turkey carcasses loomed above the kitchen cleaning team, and "helpful" guests hauled piles of dishes onto the counter - along with plates, glasses and cutlery. At this point in the meal, you usually want to throw everything against the wall, but you need to hold it together long enough to avoid leftovers and let the plate roll. Allow me to solve a quick problem to make your life easier: We're going to make a delicious turkey noodle soup that you'll be making again next month, and it'll save you actual work.
How to Make the Best Turkey Soup
At the end of the meal, assign someone to remove the remaining turkey from the carcass. The goal is not to slice; Simply remove as much of it from the bird as possible (the bigger the pieces, the better) and place it in a resealable plastic bag. Place a large, empty stock pot on the stove and throw in the carcass and the bones you brought back from the table. It's okay if there's still meat on the bones; it also helps flavor the broth. If there are any vegetables present in the appetizer or prepared meal (raw or cooked carrots, onions, garlic, celery, fennel or mushrooms), toss those in as well. In fact, you can save carrot and garlic peels, leftover onions, and other vegetable scraps from meal prep to throw away at the end of the night. Pour enough cold water into the pot to cover the carcasses, then place the pot in the oven on its lowest setting, usually 180-200°F, until the next morning.
In the morning, take the pot out and let it cool enough to pour through a sieve so the soup can be poured into a smaller pot. Then discard the remainder in a colander. You should be left with a nice, clear, golden broth. Turkey has very little fat, so it doesn't need to be strained again.
Next, chop the celery, carrots, and mushrooms, add them to the pot, and bring to a boil over medium heat. Cook for thirty minutes, taste and adjust with salt and pepper. Then add the egg noodles. Let them cook for five to ten minutes, adding some chopped parsley if you like. It has great flavor, but you can add some leftover shredded turkey about a minute before serving until warmed through.
This soup makes the most of a normally mediocre bird. The bones are already roasted, thus adding depth to the broth. Turns out, turkey soup is much tastier than the turkey itself. Most of the time, however, you'll manage to postpone processing the turkey carcass until the next day and end up with a completely self-contained meal that's surprisingly easy to reheat.
Thanksgiving turkey noodle soup
Ingredients:
- 1 turkey carcass
- Cold water to cover
- 16 ounces carrots, chopped
- 1 whole carrot stalks of celery, chopped
- 8 ounces mushrooms, chopped
- 12 ounces egg noodles
- 2- 3 tablespoons fresh parsley, minced (optional)
- Leftover shredded turkey (optional)
- Place the carcass and remaining vegetables in a stockpot, cover with cold water and place in the oven. Set the oven to the lowest setting and leave overnight.
- Remove the pot, let cool, then pour the entire contents through a sieve into a smaller pot. Discard everything in the strainer; the broth should be golden and clear.
- Place the pan over medium heat and add the chopped celery, carrots and mushrooms. Cook for 30 minutes, season and add the egg noodles. Cook for five to ten minutes until the pasta is cooked through. If desired, add chopped turkey.
- If desired, garnish with chopped parsley and serve.
After following the steps to create the turkey noodle soup, you'll find the turkey soup recipe extremely useful for leveraging the remaining turkey carcass. You can save the turkey soup recipe for future Thanksgiving dinners to ensure you don't waste any part of the turkey.
Source: aussiedlerbote.de
