How to make soup from turkey breast bones?

[kimwim8]

Hi all!

My MIL invited us over for turkey breast last night, and was going to throw away the carcass, and I said "I wish I knew how to make soup with that". Well, being the optimist, I brought it home, and thought I'd ask you guys!!

Any ideas?

I was also wondering if it could be done in the crockpot?

Thanks for any responses!!

 

[piratesmate]

I do this all the time! Just toss the bones into a pot, cover with water & bring to a boil. Then cover, reduce the heat & simmer for several hours (I often do it all day)...add water to keep the bones covered. I usually break the carcass apart, but it's not necessary as long as it fits. (Actually, I usually cook mine so much that it's falling apart. )

Use some sort of slotted spoon to remove the bones & any skin, meat, etc that falls off the bones while it cooked. If you have another large pan, it's actually easier to put a colander in it & pour the cooked bones, etc in there. If there was meat left on the bones you can pick through the junk in the colander, pull it out & put it back with the stock.

Return just the stock to the stove & add whatever you like. I tend to add carrots, celery, potatoes & either egg noodles or rice. At times I'll also add corn or even baby lima beans. It totally depends on your taste. For seasonings, I usually put in some chicken bouillon (the powdered stuff) which also adds salt, ground celery seed, maybe a pinch of ground thyme....again whatever strikes your fancy or is in the cupboard.

Oh - and I wouldn't do it in the crockpot...especially if the turkey was stuffed. I'm always afraid it doesn't get hot enough, fast enough. I've gotten food poisoning from my MIL's turkey after Thanksgiving & don't want to take a chance.

 

[kimwim8]

Thank you SO much! Here's one more question....The soonest I'd be able to do this would be Saturday. Can I freeze the carcass? Or can I cook for less time, say 5-6 hours at night?

Thanks again!

 

[piratesmate]

Sorry - I was away from the computer.

Yes, you can freeze it until Saturday or just cook the bones for 2 or 3 hours before straining. That's usually enough to get a good flavor. I do it all day more because I'm lazy than anything.

If you don't think it has enough flavor, just add a bit more bouillon. If you think it gets too salty, toss in a potato (peeled & cut in quarters), cook about 15 - 20 min & then remove the potato and throw it away. (The potato "sucks up" the salt. )

 

[powellrj]

If you notice my tag, my brother and I use to fight over the turkey bones every year so we could make broth! I would keep a bag of things like celery leaves and veggie scraps and cook with the bones and it would be wonderful!

 

[lumutz]

you could build a magic kitchen

 

[piratesmate]

you could build a magic kitchen

What's a magic kitchen??

 

[lovesmurfs]

I do what they said for the turkey.

Every night that I cook, there's always leftover veggies. A TBS of peas, a cup of green beans, some stir-fry, etc. What I do is keep a running gallon size baggie in the freezer, and every night I add my leftover veggies to the bag. When the bag is full, I use it for soup! It's great, and keeps my fridge clean of leftovers that I "think" we'll use, but never do.

 

[MazdaUK]

To make tasty stock you will need to add one carrot, a stick of celery, an onion, a bayleaf or two, other fresh herbs (e.g. thyme, or some parsley stalks) and some peppercorns. Cook it for 2-3 hours then strain into a clean bowl and cool. Skim off any fat then you can either use it or freeze it in portions for future use.

 

[goofie4goofy]

Yes indeed to make a true stock you need to add aromatic vegetables, herbs and seasoning. The veggies are usually what you have on hand. Carrots, celery (with leaves if possible) onion with skin on cut in half, a parsnip - optional, bay leaf, parsley, fresh garlic a clove or two, whole peppercorns and salt. Cover the ingredients with water and slowly simmer. You must remove the foam that accumulates on the top of the pot or your stock will have a funky color and taste. This cannot be made in a crock pot. The foam is in the begining stages of the simmer process - first 15 minutes. After it is gone you can leave it alone and simer for 2-3 hours. Then you strain it thru a strainer set over another pot or container. Throw away the strained stuff . If you let it cool and refrigerate it overnight the fat will come to the top and it will solidify...you can easily remove the fat from the stock and voila....you have fresh stock- fat free. You can freeze it in 1 cup portions if you like and have it for future cooking or make soup.