I boiled the turkey bones. How to make soup?

[gentlemango]

We boiled the turkey carcass on T-giving night. It's been simmering for 2 days. Is it still good? Can I make soup out of it? Should I strain the stuff in it (celery carrots onion) and then what do I add back into make it into soup?

I'm a dunce! Help!

[ctdoula]

Strain all the 'stuff' out, and put the broth into a pot & put it into the fridge overnight. When it's all cold, skim the fat off the top. Then bring to a boil, add your 'soup stuff' and seasonings (salt, boullion, whatever you wish) and serve. That's what we had for dinner tonight. I made ours with barley, carrots, celery, celerac, brocolli & turkey meat.

[gentlemango]

Isn't the fat good? I thought from NT that the fat has all the good stuff? Thanks for the ingredient ideas, that's exactly what I was hoping for!

[Metasequoia]

Yea, we always leave the fat! We made some today - our turkey stock was also simmering since Thanksgiving night & I turned it off this morning. Exdp made turkey rice soup, it's really yummy. It has onions, carrots, celery, rice, turkey, salt, pepper & thyme - he probably used other herbs but I wasn't watching. I just reheated it again, I think I'll have some more.

ETA: I just got another bowlful, it also has green beans & sweet corn.

[Ruthla]

I only simmered my turkey bones overnight, and we served turkey soup on Friday night.

I strained out the solids, separated out the fat (saving it for use in cooking, as my kids don't like fatty soup) and added in fresh carrots and celery. Voila! Turkey soup!

[RootBeerFloat]

I usually skim the fat off my stock; I think it goes rancid after so much cooking.

Here's my basic soup, we live on it during the winter time. I start with a stock pot and saute in oil (or butter if you can) "aromatic" veggies: celery, leeks, onions, garlic--whatever you've got. When softened a bit, add in other veggies (carrots, turnips, celery root, cabbage--again, whatever's in the fridge) and stock. Cook until veggies are soft. Add cooked meat if you have any and, if you like, whatever frozen veggies you have on hand (I like peas and green beans, myself). Season to taste with salt and pepper and whatever other spices make you happy--I tend to use alot of thyme and rosemary.

If I'm really organized, I'll soak and cook some beans ahead of time and add those, too. White, garbanzo, kidney--kidney beans in chicken/turkey soup is dd's favorite.

[kpb]

ok ok...since ya'll are talking about stock, I have to ask....what kind of slow-cooker are you using? or are you just doing it stove top?

I'm utterly paranoid about our vintage rival crock and the lead-glaze....don't want to cook in it anymore, but can't afford a new, lead-free one ( I think they are out of stock until march 2008 anyway

or just tell me to stop being so freaked.

that would work, too