Recipe: Homemade Turkey Soup
For someone who didn't have a turkey for Christmas dinner, I ended up with a lot of turkey bones in my fridge. So, of course, I made soup!
I make my soup in the oven, that way I don't have to keep as close an eye on it as I would if it was on the stove top. I can chase grandbabies around all day without worrying about boil overs or hot splashes on tender skin. I also don't have to worry about getting involved in a project and forgetting about the soup on the stove.
Everyone has their own way of making turkey soup; here's how I did mine:
I break up the bones to fit in my roaster ( it took 2 roasters this time!). I sliced up some celery that came in a veggie tray. ( It seems like celery is the least favorite vegetable in a tray, but somehow, I can't keep it around long enough to use it for what I bought it for in the first place, because everyone eats it!!) I diced up two medium sized onions and I grated up two large carrots and divided all prepared veggies between the two roasters. I sprinkled a bit of pepper and a tiny, tiny bit of salt (I don't know why I added the salt, because I don't use salt in anything I make), and then I added a lot of poultry seasoning, about 1 1/2 to 2 tbsp per roaster. I poured in some water to almost fill the roaster, covered them and put them in the oven at 350 degrees. Usually, once it comes to a boil, I leave it in the oven for a couple of hours. This time, I was distracted by grandbabies and trying to rearrange my living room and it ended up being in the oven for about 6 hours.
When I got a moment to myself (ie...remembered that it was in the oven), I pulled the roasters out and strained the broth through a large colander into my dutch oven. I set both aside and let the bones cool until I could handle them. I pulled off any and all meat that I could, and returned it to the broth in the dutch oven. I heated it up to a slight bubbling stage before adding leftover corn and green beans that I had in my fridge.
That was how I made my soup this time. Next time I might add some barley to the strained broth, or rice or pasta, depending on what I have on hand.
I found that because I had left it in the oven for 6 hours, the broth was very rich and flavourful. My Man loved the soup, and he is my picky soup eater.
We will probably have some for lunch today and then I will freeze the rest for another day.