Turkey soups often taste flat because the carcass sits too long in the refrigerator before being used for stock. To remedy this, after a turkey dinner, remove all the meat and package it separately. Refrigerate the carcass then make stock early the next day. The difference in taste is dramatic.
- Portion size 5 servings
- Credits : Canadian Living Magazine: October 2010
Ingredients
Method
In large stockpot, combine water, turkey carcass, celery, carrots, onions, bay leaf, peppercorns and parsley; bring to boil. Skim off any foam. Reduce heat and simmer for 4 hours.Strain through cheesecloth-lined sieve set over large bowl; let cool. Refrigerate until fat solidifies on surface, about 8 hours. Discard fat. Refrigerate stock in airtight container for up to 3 days or freeze for up to 4 months.
Nutritional facts 250 mL : about
- Sodium 48 mg
- Protein 7 g
- Calories 59.0
- Total fat 2 g
- Potassium 300 mg
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 6.0
- Folate 3.0
- Calcium 1.0
