Turkey soup

Cafe Society
21

This is exactly what I would have suggested. My citric acid is about as fine as pickling salt and it’s add a pinch, stir, taste again after a minute. Probably end up with 2ish small pinches per gallon at a guess but I always go slow.

22

At this moment I’m eating one of my last frozen quarts of last year’s soup. I’ll make this year’s in the next week or two.

As crossover with the salt thread, For me, getting the salt right is one of the key parts of the soup. It always takes much more than I expect.

I’m starting with a brined turkey, so I don’t add any salt until near the end. After I’ve added the last ingredient (noodles or something), I’ll start adding salt at about a tablespoon at a time (to several gallons), and then tasting. Eventually it will taste right. That is where I stop.

I have no idea how much that ends up being per serving. That’s the amlodipine’s job to worry about.

23

All this has reminded me of Paul Bartel’s early short, The Naughty Nurse in which a woman is stalked and ridiculed by strangers. Here a waitress tries to get her to order turkey soup. For some reason I thought the whole idea of turkey soup was hugely funny. It seems out all possibilities chicken is the one bird we have chosen to make soup out of. I could accept Turkey Broth, but “Turkey Soup” just seems off to me. Apparently Paul Bartel thought so too.

https://m.youtube.com/results?sp=mAEA&search_query=Turkey+soup+paul+bartel

24

(I goofed; the film with the turkey soup is called The Secret Cinema.)

25

I make “turkey carcass soup” nearly every year.

  1. Strip what meat you can from the bones- set aside in fridge
  2. boil water with bay leaves and slices of shallots. break carcass apart and add.
  3. Simmer for at least 3 hours. Or 4.
  4. Take another large pot, strain other pot with bones etc into this (dont drain the broth into SINK!! . Set aside bones for a minute to pick thru for meat- there will be more than you think, like a cereal bowl.
  5. Use new pot for soup, add seasonings (MSG?), and barley (brown rice is okay instead). Simmer until barley is starting to get soft.
  6. while that is simmering, go thru bones, pick out meat- set aside in fridge. Toss bones and other stuff. If you have any leftover chicken broth, pour it in.
  7. Add potatoes- sliced of course- or chunked. Onions?
  8. Add carrots .Celery?
  9. Put recovered meat back in, add any meat from step one you dont want to save for sandwiches.
  10. Enjoy. Total time was about 4-5 hours.