Most people will proclaim that when it comes to turkey, they prefer the leftovers to the hot meal. I can’t argue with that. The meal we tuck into the day after Thanksgiving is somehow more delicious and enjoyable. Maybe it’s the lack of stress and expectations, or maybe cold turkey is just tastier than hot.
But as much as I love the leftovers, it’s the anticipation of turkey soup that really gets me excited. Even when I’m buying and brining my Thanksgiving bird I can already taste the soup it will become.
Classic stock is made from fresh bones, roasted then simmered, but it works equally well with the bones of a roasted turkey. The stock will just be a bit cloudier, which is no biggie. This is just the stock — you’ll still need to make a proper soup with it, but this is the foundation of a glorious, comforting and cozy pot of turkey soup.
- Bones from a roasted turkey
- 2 onions
- 4 carrots
- 4 stalks celery
- Fresh parsley or thyme (or both)
- Put the bones in the largest pot you own. Quarter the onions (no need to peel them) and chop the carrots and celery in half. Add the herbs and about 1 teaspoons of whole peppercorns. Cover the lot with cold water from the faucet. Fill the pot, within 2 inches of the top. Bring to a boil. Reduce heat and simmer, uncovered, stirring once or twice, for up to 24 hours.
- Strain the stock and discard the solids. Chill overnight then remove and discard the fat that accumulates and solidifies on top. Package into zip-lock bags and freeze for up to 6 months.