**I’m a slacker and planned on posting this weeks ago! **
I usually intend to make stock with the turkey bones, but never get around to it…this year I was determined not to waste a bit of that free range bird 😉 After removing all of the meat, I double wrapped the bones in plastic wrap and stored it in my refrigerator – not the freezer this time! A couple of days later, I threw all the ingredients in my giant 12 quart pot and simmered the contents for about four hours. Once the stock was finished, I strained it and then prepared my veggies for the simple soup that I planned for dinner. I was so pleased with how the soup turned out that this will have to become a new tradition for my family…this and the turkey tetrazzini that I will share with you all later. Thanks for reading, enjoy!
**This recipe made a very large batch or rich and flavorful stock, and what is pictured is what was left over after making turkey noodle soup.
Basic Turkey Stock – inspired from Brown Eyed Baker
- 1 turkey carcass
- 10 quarts water
- two onions
- 4 carrots
- 4 celery
- 1 TBSP peppercorns
- 2 TBSP kosher salt or more to taste
- 2 TBSP apple cider vinegar
*special equipment – 12 quart pot
Place all in a 12 quart stock pot. Bring to a boil, then reduce to a simmer and cook for at least 4 hours, skimming the foam off the top as necessary. Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.
Turkey Noodle Soup –
- 2 quarts turkey stock (*more or less depending on how “soupy” you like it)
- 2 cups roasted, and chopped turkey (*I used the dark meat*)
- 1 small onion, diced
- 2 – 3 carrots, diced
- 2 – 3 celery ribs, diced
- 2 TBSP olive oil
- 2 cups egg noodles
- kosher salt and pepper