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Using It All Turkey Soup (Turkey Stock)
Ingredients:
- TURKEY
CARCASS
with 2 cups cooked meat
remaining on carcass
- 2
Tablespoons
canola
oil
- 3
Cups
sweet
onions
thinly sliced
- 1
Teaspoon
salt
- 1/2
Teaspoon
freshly
ground black pepper
- 1/2
Teaspoon
ground
sage
- 1/2
Teaspoon
dried thyme
leaves
- 1-1/2
Cups
celery
cut into 1-inch
pieces
- 2
Cups
carrots
peeled and sliced
thin
Instructions:
- Remove meat from carcass and chop into bite size pieces. Cover
and reserve in refrigerator.
- Chop turkey carcass into several large pieces.
- Heat oil in a large Dutch oven over medium heat. Sauté onions
until soft and light brown.
- Stir in turkey bones, salt, pepper, herbs, and 2 quarts water.
- Increase heat to high and quickly bring mixture to a boil.
Immediately reduce heat to low. Cover and simmer for one hour,
stirring occasionally.
- Remove and discard carcass pieces.
- Stir in vegetables, cover and continue to simmer for 20-25
minutes.
- Increase heat to high, bring mixture to a quick boil.
- Lower heat to medium and cook 8-12 additional minutes until
vegetables are tender.
- Stir in reserved turkey.
- Heat over low heat for 5-10 minutes
or until the temperature reaches 165 degrees F.
Source:
The National Turkey Federation
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