turkey soup

[MLS]

Well, it’s cooking now. I did remove the fat from the pan drippings. There was about two cups of it and I just thought that’s too much.

[DrDeth]

@John_Mace

Take everything you have left over (except the gravy perhaps), put it in a large pot with a chopped up onion, a few carrots and a few stalks of celery (hopped coarsely). Add enough water to cover it all, bring to a boil, then reduce heat and let it boil, covered, very slowly for about 3 hours. If any scum rises to the top, skim it off. Add salt and pepper to taste.

When it’s done, run it through colander so you have just the broth. Refrigerate over night and then skim off the fat the next day. If you did it right, the broth will be slightly gelatinous when cool.

Easy peasy. Search past threads-- we’ve done this several times before. Lots of good suggestions.

I mostly agree.

Her’s what I do. Take all the meat off. put aside.

Break up the carcass, Add enough water to cover it all, bring to a boil, then reduce heat and let it boil, covered, very slowly for about 3 hours. Add only a bay leaf and herbs.

Then strain it. If you like go thru the strainer and pick out any meat and put back.

Add your starch- I like barley but rice or quinoa or whatever. Simmer until almost tender.

Add your veggies and the meat you set aside. Simmer until tender. Season to taste.

[Chefguy]

@MLS

Well, it’s cooking now. I did remove the fat from the pan drippings. There was about two cups of it and I just thought that’s too much.

Liquid fat is bad. At least the skin has collagen, which adds flavor. As mentioned, though, don’t allow the soup to boil if you have skin included. Soup made from poultry bones doesn’t benefit from extended cooking, by the way, as they’re hollow and have very little good stuff hiding in there. After an hour of simmer, you’ve likely extracted all you’re going to get from them.

[Hey_Hey_Paula]

@Chefguy

Which reminds me: if you are including skin in the mix when you make your stock, keep the temperature to a low simmer. This will keep the liquid fat from emulsifying into the broth. I prefer not to put fat in it in the first place, as it adds little in the way of flavor and will just have to be skimmed out later.

I threw away the skin. I just had a turkey breast roast this year so there wasn’t much skin to throw away. I’m 20 hours into my 24 hour cooking period, and the broth smells really good.

[pulykamell]

@MLS

Well, it’s cooking now. I did remove the fat from the pan drippings. There was about two cups of it and I just thought that’s too much.

Yeah, you definitely don’t want all that fat in your soup. (I personally like to keep some in, but we’re talking like a couple tablespoons for a quart or so of soup.) And it’s also nice to keep the rendered fat (or a cup of it) and let it solidify in the fridge for use for frying onions and the like as basis for dishes. Animal fats FTW! Also great for your matzoh balls.