Directions: |
Directions:Roast a turkey! When I roast mine, I season it with powdered ginger, sage, onion powder, garlic powder, salt and pepper. As soon as there’s a little browning in the bottom of the roasting pan, I add a cup or so of water, to use with the turkeys juices for basting. I never cover my turkey. I roast it at 400 degrees for 1 hour and then another 2 or 3 hours at 325 degrees. I baste it a lot.
When I’ve carved my turkey and made my gravy, I add water to the roasting pan and start it simmering. After the turkey dinner has been served and the pie is a memory, I pull all the good sandwich meat off the turkey and break up the carcass. I put this along with more water (to cover) in the roasting pan and let it simmer. Never boil or it’ll get cloudy.
At the end of the day I put the roasting pan in the fridge, covered with foil and let it sit overnight.
Next day, skim the solidified fat off the top and put it back on the stove…still in the roaster. Add an onion, halved, and a whole carrot. Simmer it for a long time… at least ˝ the day. Then I take the turkey and bones out and let them cool, and separate the meat into bite size chunks. Take out that onion and carrot. Throw the meat back in the broth. Now I add chopped carrots, celery (or celery seed), potatoes, and chopped onion. Sometimes I’ll add a little rosemary.
I like to let this cook several hours… cuz I like my veggies to be very soft in my soup. Usually I put it back in the fridge overnight again and serve the next day. If you add the leftover gravy in at this point you get a little flavor bonus! This is really excellent with corn bread.
If you put the carcass, along with the peelings from the potatoes, the skin from the carrots and onion and any other veggies scraps you make while chopping, into another pot to simmer, you’ll have a great broth to use later. |
This recipe for Turkey Soup is from