The Tailgater's Handbook Recipe for College Logo Turkey Soup

The day after eating your big turkey...

Turkey Soup

Ingredients
Turkey meat & Turkey carcass
Turkey drippings, skin, non-liver giblets
Seasonings for stock one yellow onion, chopped carrots, parsley, thyme, bay leaf, celery, pepper corns
Salt and pepper
8 medium carrots with tops
Onions
6 Celery stalks with tops
Seasonings for the finished soup are poultry seasoning, sage, thyme, marjoram and/or a chicken bouillon cube.
2 garlic cloves pealed
Making Stock
Remove all the usable turkey meat (the dark is more flavorful) from the turkey carcass to save it for adding to the soup and for making sandwiches later. Break up the larger leftover bones of the carcass enough, so they don't take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch. Add drippings that weren't used to make gravy, and giblets that haven't been used. Add a yellow onion that has been quartered, 3 medium chopped carrots with tops, parsley, thyme, a bay leaf, 1 celery stalk chopped and the tops of all the celery stalks, and some peppercorns.
Bring this stock to a boil and immediately reduce heat so liquid to a barely simmers. Skim off any floaties as they rise to the surface of the stock. Add salt about 1 tsp of salt, 1/2 tsp of pepper. It depends on how big your turkey is. You can always add these to the soup later.  Cook for at least 4 hours, uncovered or partially uncovered, so the stock reduces, occasionally skim-off any foam from the surface. Remove the bones and veggies and strain the stock through a mesh strainer.
Making the Turkey Soup
With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a chicken bouillon cube. Cook at a bare simmer until the vegetables are cooked through. Take plenty of the remaining turkey meat you reserved earlier, cube it into bite sized pieces and add to the soup.  Add salt and pepper to taste. Cool this soup overnight in the fridge or in a pot outside if the temperature is cold enough.
Game Day
The morning of the game, you should spoon off any fat from the top of the soup pot before heating. Now heat the soup to a simmer. Boil a large bag (16 oz.) of your favorite soup egg noodles to al dente firmness. Add this to the soup.  Pack the soup pot in a regular cooler surrounded by towels and newspaper. Or use a Coleman thermo-electric cooler that can heat the soup all the way to the stadium. Serve in mugs with chunks from a long baguette for dipping.

 

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