Turkey is truly one of my favourite dishes. A roast turkey with family and friends is one of my favourite meals and the best part of a turkey is always the leftovers! As soon as dinner is over we take all the meat off the turkey and throw the carcass in a pot and cover it with water. Add dried rosemary, bay leaves, parsley and salt.
Next step – boil the turkey bones in water for 24 hours. This ensures that all of the flavour and marrow is released from the bones. In a clean pot, sauté celery and onion in olive oil with salt, pepper, and minced garlic. Then, drain the homemade turkey broth through a fine sieve into the pot with celery. Add carrots, rosemary, turkey, parsley and salt. Bring to a boil, then reduce to simmer until carrots are cooked through (approximately 1 hour). Serve with lemon or limes to squeeze into the soup.
- Carcass of turkey
- 3 tbsp dried rosemary
- 2 tbsp dried parsley
- 2 bay leaves
- 1 tbsp salt
Place all ingredients in a large pot.
Use enough water to ensure turkey bones are completely covered.
Boil for 24 hours covered.
Add more water if needed.
- Homemade turkey broth see recipe
- 4-6 cups chopped cooked turkey
- 4 cups sliced carrots
- 4 cups sliced celery
- 1 onion diced
- 1 tsp minced garlic
- 1 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried parsley
- 2 tsp salt
- 1 tsp fresh ground pepper
- 1 tbsp lemon juice
- 2 drops tabasco
Pour olive oil into a large pot, add celery, garlic and onion and saute until onion is clear.
Add homemade turkey broth, turkey carrots, rosemary, parsley, salt and pepper and bring to a boil.
Reduce to a simmer and cook until carrots are soft (approximately 1 hour).
Add lemon juice and tabasco and bring to a boil.
Serve with sliced lemon or lime to be squeezed into soup.