By Angelika Hanna
One thing I like as much as the holiday turkey itself is the turkey soup after the feast meal. When you cook a whole turkey, not only do you get different types of meat – the white meat from the breast, and the dark meat from the legs and wings – but also, you get the skeleton at the end, when most of the meat is gone. As for any meat soup, the bone is what makes the soup rich in flavor. So, I break up the big turkey skeleton in as many pieces as the pot can take in size. Since we had a 9 kg turkey, we got a huge skeleton, which I divide in two pots.
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min
Cuisine: North American/Canadian
Author: Angelika Hanna / Zest4Food
- The Skeleton of one whole turkey
- 1 cube of chicken stock, in each pot
- Celery stalks, sliced
- Carrots, sliced
- Cooking onions, diced
- Bell pepper, diced
- Tomato (optional)
- In two medium pots, place the turkey bones from the skeleton.
- Fill the pot with 3/4 with water to cover most of the bones.
- Bring to boil covered with lid, then, reduce the heat to medium-low covered with lid except for a small slit left open to let the steam out.
- Let simmer for least 30 min. until the liquid begins to turn dim.
- At the point the meat should fall off the bones. (With a fork, take the remaining meat off the bones if you have big pieces of meat on the skeleton.)
- Add a cube of chicken stock in each pot and let dissolve while stirring for a few minutes.
- Add all your vegetables.
- Let simmer for about 15 min. over medium-low heat covered with lid except for a small slit left open to let steam out.
- Remove the bones from the soup.
- Add some boiled pasta or rice to the soup (optional).