Doesn’t it sound just super gross? Remember I come from a long line of cooks and survivors who did not let an animal die in vain. We use all the parts … every single one. In reality, that’s what post Thanksgiving turkey soup is … turkey carcass soup.
I cook a feast on Thanksgiving. It’s quite the catharsis, and rewarding. I also lose about five lbs. every holiday because I get full picking.So, it’s really a symbiotic relationship, the bird and me. When Thanksgiving Monday comes and we are back to the grind before Christmas, I keep it simple, and really, it gets no simpler than shoving a turkey rib cage into some flavored water and letting it boil for a few hours. Let the stove do all the work. What you will need:
Saute all the veggies with some olive oil and kosher salt. (Except the bay leaves). When they are tender, throw in your turkey body. (IF there is meat on the bones, leave it alone. Fill the pot up about ¾ of the way with cold water. Throw in the bay leaves, bouillon, season with some salt and pepper and stir.
Turn the pot on simmer.
Stir every hour or so, and let cook for a minimum of three hours. You will know you have accomplished this herculean task of making soup when your house smells like, well, turkey soup.
You may have to turn it off earlier than dinnertime, and reheat it. That is fine.
When you are ready to reheat, or eat, get another pot, and dump everything in the soup pot into a large strainer positioned on the extra pot. Now the fun begins. Pull the meat off the bones and throw it back into the broth, and search for any bones and ditch them. Throw all the veggies and the meat back in the broth. Throw away the bay leaves.
Cook your tortellini separately. If you cook them in the broth, the pasta absorbs all the liquid and you have very swollen tortellini and no broth.
I put them aside to be eaten when you eat the soup.
Decorate with a little Parmigiano and there’s dinner. EASY, EASY EASY.