Turkey soup is a thrifty, nutritious way to take care of that left over bird. There's always something left! Remove the meat from the bones, as soon as possible to preserve the flavor and quality. Place the leftover bones on a cookie sheet, and roast them at 325 degrees F. for about 25 minutes. Remove from oven. Place the bones in a large pot, with about 2 - 3 gallons of water (depending on the size of the bird). Bring this to a boil, and then simmer for about 30 minutes. Strain the stock through a colander to separate from the bones. This will make absolutely, the best turkey stock for your soup!
I had made turkey soup stock many times but had never roasted the bones like this before this year. The stock came out a much darker brown, almost like beef stock and smelled WONDERFUL. I haven't had a chance to make soup with it yet but I imagine that it will be better than ever.
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