Vikki’s Turkey Frame Soup

Prep time 10 minutes. Cook time 1-1/2 hours.

  • Turkey frame
  • Water
  • 1 large onion diced
  • 2 garlic cloves or 1 tsp of garlic powder
  • 1 can of diced tomatoes
  • 1 tablespoon instant chicken bouillon
  • 1 tsp dried oregano
  • 1 tsp basil
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp ground black pepper
  • 3 stalks of diced celery
  • 1 cup carrots diced
  • 3 cups of long grain and wild rice

(I use fresh herbs from my garden, if you use fresh triple these amounts)

herbs

(I adjust all ingredients based on the size of the pot, amount of turkey meat, etc. It always turns out good so go forward fearlessly)

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First, remove all decent pieces of white meat from the bird for your other dishes, the dark meat actually makes a better soup. I try to set aside the legs for making soup. If you’re left with mostly bones your soup will still be good. Try to remove as much stuffing as possible. Try to refrigerate the frame as soon as you have finished your turkey meal. A turkey frame will keep for a few days in the fridge before you need to make your soup. Set aside a day when you’re working around the house as this is a slow recipe done in stages.

Next, Pull out the biggest pot you own.

If your turkey frame is bigger than your pot break it with kitchen shears and fill pot with water to cover most of the frame. Add onion and garlic. (You’ll notice I don’t add salt at any point, this is low sodium by design – if you do add salt do it at the end after you’ve had a taste, a lot of salt comes naturally from the turkey since you basted it in butter no doubt. Bring to a boil, lower heat and cover and simmer for 1 and a half hours.

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. Carefully go through frame pulling off pieces and set aside and return small bits directly to pot. Chop larger pieces into bite sized pieces and return to pot.

Be leery of rubbery cartilage bits, skin and tiny bones. It’s best to feel your way through the turkey meat looking for unsavory bits. 

Stir in tomatoes, bouillon, herbs, pepper and rice. Return to boiling, reduce heat cover and simmer 25 minutes.

Time to taste! I love to throw in whatever is needed, maybe salt, more thyme or whatever you feel is needed.

Your soup is ready! I like to serve it with a nice crusty chunk of buttered French bread or a grilled cheese sandwich.

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