Turkey Frame Soup

Name: Turkey Frame Soup
Ingredients: 1 turkey carcass, broken, with meat on it; Bouquet Garni; 4 bay leaves; 4 whole cloves; 2 garlic cloves, peeled and split; 16 sprigs fresh parsley (or 1 tablespoon dry parsley); 12 peppercorns; 1 teaspoon thyme; Vegetables; 6 large carrots, cut into half-inch rounds; 6 large celery ribs, chopped; 6 medium turnips or 6 medium beets, scraped and chopped

12 ingredients

6 steps

Ingredients

1 turkey carcass, broken, with meat on it
Bouquet Garni
4 bay leaves
4 whole cloves
2 garlic cloves, peeled and split
16 sprigs fresh parsley (or 1 tablespoon dry parsley)
12 peppercorns
1 teaspoon thyme
Vegetables
6 large carrots, cut into half-inch rounds
6 large celery ribs, chopped
6 medium turnips or 6 medium beets, scraped and chopped

Directions

1

Combine the turkey carcass and the bouquet garni in 16 cups of water in a stock pot. Bring to a boil, reduce heat to a simmer, cover, and simmer for 90 minutes or until meats falls off the bones.
2

Remove carcass and remove any meat from it. Discard bones and reserve meat.
3

Let broth cool. Once cooled, strain broth and discard spices. Refrigerate broth and turkey meat overnight.
4

Scrape any fat that has solidified on the surface of the broth.
5

Add the vegetables to the broth, and simmer, covered, for 45 minutes, or until the vegetables are tender.
6

Season soup to taste with salt and pepper.