The guest blogger today is a recently new friend of mine on Twitter! She always comments on my recipes that are posted from the Blog and as we all know, I always welcome comments! :) Her name is Vikki and I found out that she’s SUCH a foodie like I am, that I HAD to have her share one of her recipes! :) You can find her on Twitter at @vikkiorlando. She has a blog, but it’s a little outdated; however, her 2013 resolution is to update her blog!! So hopefully we’ll be seeing more of Vikki in the blog world, and especially here at Plucky’s Second Thought! :) Please give her a warm welcome and enjoy her post!
Turkey Frame Soup
The holidays are finally over and for many of us, this comes with a huge sigh of relief. But what are you supposed to do with all of that leftover turkey? My first turkey I ever made was a success (thank goodness I’m the daughter of a turkey farmer, I couldn’t live with the shame)but after all was said and done I had so much turkey I quickly grew tired of turkey leftovers. This is a great soup to make and freeze for those chilly days of February and March. Also makes a great gift for sick friends, it’s the fats from the turkey that make this and chicken noodle soup so effective.
First, remove all decent pieces of breast meat from the bird for your leftovers, the dark meat actually makes a better soup. I try to set aside the legs for making soup, it depends on how meaty and hearty you like your soup. If you’re left with mostly bones your soup will still be good. Try to removes as much stuffing as possible. Try to refrigerate the frame as soon as you have field-stripped it. A turkey frame will keep for a few days in the fridge before you need to make your soup. Set aside a day when you’re working around the house as this is a slow recipe done in stages.
- Turkey frame
- 1 large onion diced
- 2 garlic cloves or 1 tsp of garlic powder
- 1 can of diced tomatoes (I like the petit diced, if you have full tomatoes cut them with scissors while they’re still in the can)
- 1 tablespoon instant chicken bouillon
- 1 tsp dried oregano
- 1 tsp basil
- 1 tsp dried thyme (old country adage “Turkey takes thyme” a play on “turkey takes time” )
- 1 tsp oregeno
- 1 tsp ground black pepper (this is to taste I end up at a tablespoon at least, I love pepper)
- 3 stalks of diced celery
- 1 cup carrots diced (I cheat and get the matchstick carrots, no fuss no muss)
- 3 cups of long grain and wild rice (Yes you can use 2 Uncle Bens boxes, just don’t use the seasoning packet)
(I use fresh herbs from my garden, if you use fresh triple these amounts)
(I adjust all ingredients based on the size of the pot, amount of turkey meat, etc. It always turns out so go forward fearlessly)
As I mentioned this is slow, but it’s worth it.
If your turkey frame is bigger than your pot break it with kitchen shears and fill pot with water to cover most of the frame. Add onion and garlic. (You’ll notice I don’t add salt or chicken broth at any point, this is low sodium by design – if you add salt do it at the end after you’ve had a taste, a lot of salt comes naturally from the turkey since you basted it in butter no doubt) Bring to a boil, lower heat and cover and simmer for 1 and a half hours. (Throw in some laundry, watch your stories, go get some chocolate)
Remove turkey frame carefully from pot and set on large dish or cutting board. Use a slotted spoon to go through broth looking for bones that fell off. If you like you can strain broth through a sieve and return broth to the pot.
Let mean cool to a temperature you can handle. Meat will be easy to remove from frame. Carefully go through frame pulling off pieces and set aside and return small bits directly to pot. Chop larger pieces into bite sized pieces and return to pot.
Be leery of rubbery cartilage bits, skin and tiny bones. It’s best to feel your way through the turkey meat looking for unsavory bits. You will have the dogs full attention at this time, I set aside some of the questionable non-bone bits for them.
Time to taste! I love to throw in whatever is needed, maybe salt, more thyme or whatever you feel is needed (More pepper!!)
Your soup is ready! I like to serve it with a nice crusty chunk of buttered French bread or a grilled cheese sandwich.
I have frozen this soup for up to 6 months and it still tastes good.