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First, go outside and get a turkey.
I’m just kidding!! Unless, well, that’s what you want to do, then I’m not judging!
I already have turkey and Thanksgiving on the brain. Now is the perfect time to find turkeys on sale–buy two and roast one ahead of time to set aside stock for your turkey stuffing and/or gravy. There’s still enough time to get over turkey and be ready for more, more, more in a month. (I actually love to have turkey several times a year, especially if I can find it on sale.) I cooked one this past week and set aside two quart-size jars of stock, freezing one to have on-hand when I’m making stuffing next month.
I used the other one for soup! With the first frosts kicking in, it’s definitely soup weather around here. And using your turkey bones for soup is a great way to be frugal, too, and get every last bit out of that turkey. It’s amazing how much meat still comes off the bone even after you’ve already taken what can be carved off. And once you chill the juices that came off your turkey when you roasted it, the fat solidifies at the top and is easily removed, leaving the good stuff.
Start with the carcass of one 15-20 pound turkey.
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How to make Turkey Noodle Soup:
1 turkey carcass
2 cups turkey stock
4 cups water
2 to 3 cups vegetables of your choice (chopped celery, onion, carrots, and/or peas, green beans, diced potatoes)
1 clove minced garlic or 1/2 teaspoon garlic powder
1 teaspoon dried herbs of your choice (dill, basil, rosemary, or chives work well)
salt and pepper to taste
1/4 cup butter
1/4 cup flour
3 cups uncooked egg noodles
Bring turkey carcass with water and stock to a boil then cover and simmer one hour.
Strain and remove bones and any skin, leaving the meat. Add vegetables and seasonings. I like to add about 1/2 teaspoon crushed red pepper here, too. If your family really likes spicy, consider adding a chopped jalapeno! (Spicy Turkey Noodle Soup! Yum!) Simmer for another hour. Enjoy the fantastic aroma!
Melt the 1/4 cup butter in a small saucepan. Add 1/4 cup flour, and some extra pepper if you like. Stir and simmer to bubbling for a few minutes.
Spoon into your soup for thickening the broth. Add egg noodles; cover and simmer another 10 minutes.
Serve it up with some fresh-from-the-oven bread!
(Don’t forget to save the rest of your stock in the freezer for your stuffing next month!)
You got Thanksgiving on the brain yet? Or is it just me?
See this recipe at Farm Bell Recipes and save it to your recipe box.
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I have NEVER made good turkey or chicken soup. I always end up with tasteless, greasy water with vegetables in it.My mom use to throw ever left over, dressing, potatoes, everything, into the pot for her turkey soup, and I remember it was really good.
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Cold & flu season is here (at least down in the foothills for the past month).
Add a dash of your favorite hot sauce in your bowl … that will help open up the sinuses
(you can tell where my head is )
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I love to eat turkey but don’t enjoy them in their natural state. They eat baby quail and spook horses.
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:flying:
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I am not big on Turkey, but LOVE LOVE LOVE stuffing. I do love these little Butterball “young breast of Turkey” we get now, around this time. Nothing bur young Turkey breast – the real thing – not the one that is “formed meat” – those are NOT good.
They are about 7 or 8 dollars here, and PLENTY for two people. The meat is soooo juicy and tender and they bake in about an hour and a half. I love those. We are looking for them now…We were doing little Cornish Game Hens, because they look like little Turkeys, but this is so much tastier.
What a GREAT idea to store up some broth now!!! :mrgreen:
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- Suzanne, the Farmer’s Wife
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Blessings from Ohio…
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the daughter’s grade school used to have a turkey dinner for a fund raiser about this time of year, somewhere around 4-6 weeks before thanksgiving. i used to make 1 turkey and 2 of those large aluminum pans of dressing and they had us bring in the stock for the gravy that they made at the school. it was a good refresher for turkey day. last year i used the brine mix from sonoma, it smelled really good but you really need to rinse that turkey real well after its brined. i didn’t use that carcass(haven’t ever really, because hubby has usually cleaned all the meat off the bones), but i bet it would make a amazing soup base.
ok, i’ve tried to log in to the forum and can’t do it. it could be too mentally challenging for me, i’ve been on my meds the last few weeks. what i wanted to share with you is this PUMPKIN FRENCH TOAST.
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Brenda
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tee hee
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Watch neighbors dogs and ahmm……CHICKENS !!! For one week while neighbor is floating on a Texas river consuming cold beverages
In exchange said neighbor will knock on my front door at 6 am Thanksgiving morning , I will arise from my bed , hand over two turkeys and two racks of pork ribs . Neighbor will enject turkeys ( we can only hope with humor ) , rub two ribs , laugh and place on a large trailer size smoker until early afternoon .
I will return to my bed until eight or nine am . Make a nice pot of coffee and some breakfast rolls. Watch some of Macys Thanksgiving Day Parade and prepare the sides to go with the Turkey .
A perfect Thanksgiving Dinner !!!
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Also, if you have plastic bowls, freeze the soup in single servings and they are great for packed lunches and days when you just don’t feel like cooking.
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