Turkey Soup

I have been making this soup every Black Friday for over 20 years, and I have never used a recipe.  One thing for sure, it is consistently good, and no matter how much I make, there is never enough to fill all of the requests from family and friends for this soup. Although I don't have a recipe, I will do my best to tell you how I made it on Black Friday 2014.

Turkey Soup

1. Put the carcass, left over skin, wing parts and anything left from the turkey that you were thinking of throwing away into the strainer of a large pasta steamer/stock pot and cover about 3/4 with water (too much and it will boil over).  Bring to a slow boil.  
2. For the next couple of hours, use a wooden spoon and tongs to pick out the large bones as they become clean of the meat.  As time goes by, pick out the skin as it cooks down and any large pieces of solid fat or grisel that you probably wouldn't want in your soup.
3. You may want to add water through the day to keep the pot about 3/4 full.
4. After about 2 1/2 to 3 hours, take stock pot off of the burner, pull out the strainer full of meet, let it drain into the stock pot and set the strainer full of turkey into a large pot and let it cool.
5. Cover the stock pot and put it n the fridge (or outside in the cold) to cool.
6. Once the strainer full of turkey cools, pick through it by hand, reserve the meat and throw out the bones, skin and grisly fat.



12 Qt Pasta Steamer/Stock Pot

7. Once the stock pot of turkey broth is cool, remove any fat that has solidified on the top.  Pot the broth back on medium-high heat.
8. Add the reserved turkey meat, onion, celery, carrots and rice to the soup, bring to a boil, reduce to a medium heat.
9. ---Enjoy

The ingredients are fairly consistent every year, but it is usually what I have left after making Thanksgiving Dinner.  This is what I had laying around this year.

Ingredients 1/2 med onion 4 celery stalks, coarsely diced 4 carrots, sliced 1cup instant brown rice salt & pepper to taste