Just got mine boiling now and my whole house smells amazing.
Very simple recipe for me. Just 2 each of carrots, onions and celery stalks cut very coarsely. The turkey carcass, some thyme and marjoram and a couple bay leaves. Boil forever (really just 3 hours, maybe). Strain, chill overnight, and then skim off the fat the next day.
Can’t wait to have some this week!
I made turkey gumbo (or something similar) yesterday. Stock(from the turkey carcass and some of the leftover veggies), leftover turkey, sausage, shrimp, bell peppers, onions, and celery (the girls don’t like okra). It turned out pretty well. It was my first time making my own stock and it made a world of difference.
Didn’t make it this year, but the recipe from the BG&G cookbook is a winner. Carrots, a turnip, fresh mushrooms, tomatoes, and noodles.
I served it to a depressed friend a few years back, and he said it worked better than Prozac.
Well, somebody in the house is but it ain’t me.
Cue Samuel Jackson voice:
I’m tired of all this motherfucking turkey in this motherfucking house!
Fortunately it will all get frozen and consumed slowly over the many months to come. I am just glad Americans in general have finally gotten to the point that most of them can cook a turkey or ham without it tasting like it was buried in the Saharra for six months. Thinking about all that dry ass meat I’ve choked down over the years makes my throat all itchy. Turkey soup and other turkey inspired leftovers are okay in small quantities though.
Yup, it’s turkey soup day. Boiled the carcass and the neck last night with some onions, carrots, and celery and minimal spices (peppercorns, a bay leaf) to make stock. Today, it’s more of the same veggies along with the pickings and leftover meat for a long cook. Spices will be a pinch of poultry seasoning, some peppercorns, thyme, basil, more bay, and parsley.
I made egg noodles last night too, so after a long cook, in go the homemade noodles for the finish. Can’t wait to eat it
Making a casserole of leftovers but same idea; it’s all going in the freezer as we’re sick to pieces of turkey.
supervenusfreak made turkey salad (deli salad style) from the leftover turkey, but not soup.
I guess I’m not really making soup today. I’m making stock. Won’t be ready for actual soup until tomorrow, since I don’t want all that fat in it.
I also made the soup yesterday and we’ll be eating it tonight, with fresh bread. Went to the in-laws for Thankgiving so we didn’t have a carcass; I ordered two backs and wings from the butcher. Made a fine broth and I’ll add noodles.
I made it yesterday. Just a minibatch off a leg and wing my mom gave me. 
Coupla carrots, turnips, an onion, some garlic cloves, a couple chunks of kohlrabi I had laying around, and odds from my soup greens freezer bag. In this case, that was fennel tops, celery tops, leek tops and a little parsley.
I accidentally overboiled it so it got cloudy but other than that its a nice addition to the roster.
How much stock can you make from a leg and a wing?
Now, if you had a wing and a prayer, that might be different!
A quart and a pint of broth. It was a fairly large turkey they came off of. With the solids, it filled my 3 qt casserole pot.
Not soup.
SWMBO’s got the gumbo pot going. I’m in heaven.
This is the first year we’ve been in charge of the turkey, and therefore ended up with the carcass. We discovered a couple of years ago at my BIL’s place that one great way not to feel like you’re eating turkey leftovers for the rest of your damn life is to make them into Mexican food - after all, turkeys are indigenous to the Americas, right? So Tom Scud is making a batch of yellow mole right now, and Friday and yesterday we feasted on a Mexican Turkey Soup with Lime and Chile. It was fabulous!
I made White [del]Chicken[/del] Turkey Chili.
We just had a turkey breast here, and the carcass went in the trash tonight. Had turkey on Thursday, Friday night was ravioli, and I think they had Chinese last night, judging from the leftovers in the fridge. We finished the last of the turkey tonight for dinner.
I started turkey stock on Thursday night with the carcass, then made cream of turkey rice soup on Friday. But my kids only ate a little bit, I’ll be having the rest for lunch over the next week.
Not today but turkey is in the freezer for later. I prefer enchiladas, though; just get an Old El Paso enchilada kit and use leftover turkey instead of ground beef.
Made a big batch of broth tonight. Soup for tomorrow!
No soup yet, but the carcass was used for stock and it’s in the freezer.
I agree that making one’s own stock is all the difference in soup. I save meat scraps, veggie ends from trimming, and simmer them. After straining I do it again with the same stock, only adding water as needed, four or five times.
In the late summer when veggies are plentiful at the Farmer’s Market I slice and dice and dehydrate, to make soup mix for winter. With home simmered stock, and the veggies, with whatever meat is left from a chicken, ham, turkey or roast, well, it’s good eatin’. You can vary it by throwing in a handful of rice or pasta too.