This year we hosted Thanksgiving in my home. We were in charge of the turkey, of which we made two. I was in charge of the traditional baked one, and Kenny in charge of the fried one. One of his favorite gifts from our wedding was a beautiful turkey fryer, and this man could not have been more excited to put it to use.
He did all the research: the brine, the fundamentals of frying, the timing. He takes meat very seriously. I was very grateful for him taking the burden from me- although I discovered I should have done a little more research myself into baking the bird. My turkey ended up being delicious, but because it was not covered in foil, the skin was burnt. Oops!
When you cook a lot, it’s embarrassing and refreshing at the same time when you make a mistake like this. In hindsight I should have know, but in the end I learned a lesson I won’t ever repeat. I learned and grew, and learning is a beautiful thing.
Redemption is equally as beautiful. This easy soup, made from the leftover carcass of my burnt turkey, was my sweet absolution.
Making this soup is perfect for the relaxing days following the hectic blur of hosting a holiday. It’s such a simple soup, requiring only a few ingredients, time and patience. Take this opportunity as a chance to relax. Grab a book you’ve been meaning to read. Devote time to a hobby you push aside because of your to-do list. Take a long bubble bath and pamper yourself. Give yourself some thanks for working hard, being kind, and improving the world around you by the little caring things you do each day. Then, share a bowl with a loved one.
“Never believe that a few caring people can’t change the world. For, indeed, that’s all who ever have.” – Margaret Mead
If you loved this soup, you’ll love this French Onion Soup and this Pozole, Fully Loaded !
Post-Thanksgiving Turkey SoupPrint Recipe
- 1 turkey carcass, all bones, skin, extra meat included
- 4 medium carrots, chopped
- 1 yellow onion, diced
- 4-5 stalk celery, diced
- 3-4 stalks thyme,
- 3-4 stalks sage
- 3-4 stalks rosemary
- 4 cloves garlic, diced
- 1 tsp ground mustard
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup orcchiette pasta
Place the turkey carcass, all bones, skin, extra meat into a large soup pot. Fill the pot with water, covering the carcass as much as possible. You will use about 16 cups of water. Cover and bring the pot to a boil. Set the lid askew, lower the heat, and simmer for 5-6 hours.
In the mean time, chop the onion, celery and garlic. Peel and chop the carrots. Tie the fresh herbs together with cooking twine.
After the broth has simmered for 5-6 hours, strain it into a large bowl. Reserve the broth. Discard bones and skin, picking off extra meat and placing back with the broth.
Heat your soup pot again over medium heat. Add a little olive oil. Add the onions and saute for 5-7 minutes until translucent. Add the celery and carrots and continue to cook for an additional 5-7 minutes. Add the garlic, ground mustard, paprika and saute until fragrant.
Pour in the broth and meat. and bring to a boil. Then, reduce heat to simmer and cover with the lid askew. Simmer for 20 - 30 minutes.
Add in the pasta. Cook according to package directions, turning off heat under the soup 2 minutes before. The pasta will continue to cook in the soup, and this prevents over cooked pasta in your leftovers.
Remove the herb bundle and serve.