The Essential EatingWell Cookbook (2004)
Once you have stripped off any leftover turkey meat for sandwiches and casseroles, turn the carcass into a broth for soup, such as Turkey-Barley Soup.
About 3 quarts
Active Time: 20 minutes |
Total Time: 3 1/2 hours
Carcass and wings from 1 roasted turkey
4 quarts coldwater
1 large onion, or 2 medium, peeled and cut into chunks
2 medium carrots, peeled and cut into chunks
2 stalks celery with leaves, cut into chunks
2 medium leeks, trimmed, washed (see Tip) and cut into chunks
1 medium tomato, cut into chunks
1 head garlic, cloves separated and peeled
6 sprigs fresh parsley
6 sprigs fresh thyme, or 1 teaspoon dried
2 bay leaves
1 teaspoon salt, or to taste
1/2 teaspoon whole black peppercorns
Cut or break turkey carcass into 3 or 4 pieces. Place carcass pieces and wings in a stockpot. Cover with water and bring to a simmer. Reduce heat to low. Skim froth. Add remaining ingredients, return to a simmer and skim again. Cook, uncovered, at a bare simmer, skimming occasionally, until broth is well flavored, about 3 hours.
Using tongs or a slotted spoon, remove large pieces of carcass and wings from pot. Strain broth into a large bowl. Cover and refrigerate for up to 2 days. Skim off any fat that solidifies on the surface.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
0 g Protein;
0 g Fiber;
590 mg Sodium;
0 mg Potassium
Nutrition Note: After straining and skimming, broth has negligible calories and nutrients except sodium (590 mg per cup).
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.
Tip: To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.