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How To Make turkey frame soup. In a soup pot, combine turkey frame, herbs and stock. Bring to a boil over high heat, reduce heat to low, then simmer 1 and 1/2 hours. Strain broth, removing all herb sprigs, bones and cartilage, skin etc. Return clean broth to pot. Add any meat left from the carcass.
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Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes. 2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones, and cut into bite-size pieces; reserve. Discard bones and bay leaf. 3.
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1 carcass (frame of turkey), wings, bones, skin and everything from your leftover cooked turkey 3 stalks celery complete with leaves 1 medium yellow onion 2 bay leaves 1/2 teaspoon basil 1/2 teaspoon marjoram 5 black peppercorns Remove all the good meat from the carcass, wrap well and set aside in the refrigerator. Then, break […]
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Directions. Break the turkey frame or cut in half with kitchen shears. Place in a large Dutch oven or kettle. Add the water, onion, and garlic salt. Bring the mixture to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Remove the turkey frame.
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What to Do. In a soup pot, combine all ingredients except the turkey. Bring to a boil over high heat, reduce heat to low, then simmer 1-1/2 to 2 hours. Stir in the turkey, let simmer 10 minutes, then serve.
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Put the carcass, vegetables, and drippings in large pot, then cover with water: Place the turkey carcass, neck (if you haven't cooked it with the turkey), leftover skin and bones into a large stock pot (at least 8 to 12 quarts depending on the size of the turkey), and cover with cold water by an inch.
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1 tablespoon instant chicken bouillon granules. 3 cloves garlic, minced. Chopped cooked turkey. 1 14 1/2 ounce can diced tomatoes, undrained. 1 1/2 teaspoons dried oregano, basil, marjoram, or thyme, crushed. 1/4 teaspoon black pepper. 3 cups (any combination) sliced celery, carrot, parsnip, or mushrooms; chopped onion or rutabaga; or broccoli.
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Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add uncooked noodles or rice; simmer 8 to 10 minutes if using noodles, 25 minutes if using rice. Season to taste with additional salt and pepper if needed. This soup freezes beautifully. Recipe doubles easily for a large turkey frame.
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Heat to boiling over high heat; reduce heat to low. Cover; and simmer 1 hour 30 minutes. Remove the turkey frame and any other bones and place them on a platter to cool. Once cool enough to handle, remove all the meat and coarsely chop. Be careful to look for small bones and remove turkey skin if you come across any.
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Turkey Frame Soup. Servings 10. Ready in: 3 Hrs 15 Min Category: Poultry/Chicken, Soups & Stews. The perfect after-Thanksgiving recipe for anyone who cannot abide wasting perfectly good food. This soup freezes well, too. Ingredients: 1 turkey carcass. 3 ribs celery, quartered. 1 carrot, quartered.
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Bring to a boil, reduce heat to a simmer, cover, and simmer for 90 minutes or until meats falls off the bones. Remove carcass and remove any meat from it. Discard bones and reserve meat. Let broth cool. Once cooled, strain broth and discard spices. Refrigerate broth and turkey meat overnight. Scrape any fat that has solidified on the surface of.
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1 turkey frame (leftover from Thanksgiving) 6 stalks celery, chopped (celery leaves too if you want) 2 large onions, chopped 1/2 bag frozen mixed vegetables (optional; I prefer the way my mom made it without) 4 bouillon cubes (any flavor) 1 tbsp. parsley flakes 1 tsp. salt (remember bouillon cubes are salty) 1 tsp. onion powder 1/2 tsp. garlic.
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Add in the salt, peppercorns, bay leaves,,fresh parsley, and then cover the turkey with water, just to the top of it. Simmer for 3-4 hours until the turkey bones are starting to break down, the meat is falling off the bone and the broth is looking cloudy. Remove the carcass from the soup pot carefully and set aside.
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Remove turkey frame carefully from pot and set on large dish or cutting board. Use a slotted spoon to go through broth looking for bones that fell off. If you like you can strain broth through a sieve and return broth to the pot. Let frame cool to a temperature you can handle. Meat will be easy to remove from frame.
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