Z Grill Leftover Turkey Soup
1 Turkey Carcass
16 cups Cold Water
2 large Celery Ribs, Sliced
2 large Carrots, Scraped and Sliced
2 Red Onions, Quartered
10 sprigs Fresh Flat Parsley Leaf
1 Tbsp. Peppercorn
2 tsp. Fresh Thyme
Strip a turkey carcass of all meat; set aside in a container.
Break up the bones of the turkey carcass and place them in a large pot. Add any turkey skin or other assorted “bits” that are not edible meat. For the best taste, make the stock the day after the turkey has been cooked. Pour in the cold water and turn heat to high; bring to a boil.
Once the stock has come to a boil, add all remaining ingredients and turn heat down until the bubbles barely break the surface. Let simmer for 3 to 4 hours, stirring occasionally. The broth tastes best when reduced to 7 or 8 cups of stock.
When the stock is ready, strain it through a fine-meshed sieve into a large bowl; if your sieve is not fine, line it first with cheesecloth. Discard the bones and veggies you used to make the stock (all their flavor is now in the stock).
Refrigerate stock, covered, for several hours or preferably overnight. You can either make soup the next day, or freeze the stock; make sure you skim off the solidified fat before you either make soup or freeze the stock.
When ready to make the actual soup, heat up the homemade stock on the stovetop. Dish stock into individual bowls. Add shredded turkey, desired vegetables (such as chopped celery and red onions), fresh herbs (such as rosemary and thyme) and freshly ground pepper.
*Cook times will vary depending on set and ambient temperatures.
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