Whatever you do, don’t throw away that turkey carcass! Pull the last bit of meat off those bones and toss ‘em in the biggest pot you’ve got—-preferably a cauldron. At least, a pot the size of a tuba, as Louie Armstrong always advised for soup making.
That’s what my friend, Karen, did at the farm with the turkey bones. In passing, I must pay tribute to those splendid birds—-one a Spanish Black Heritage and the other a regular breed. Both raised happily at the Harr’s Family Farm and fed the same diet. Admittedly, they were a bit pricey, but I’ve never tasted better. We dry brined them the night before and then tucked butter and a few fresh herbs under the skin.
Finally, we massaged the birds with butter, as Julia Child advised saying, the turkey enjoyed the treatment, as did she.
Back to the soup. As we speak, it’s sending a post-Turkey Day aroma drifting about my farm kitchen. Here’s the recipe I use that’s heavy with vegetables. Karen makes a lighter version, that’s quite good to have on hand during the flu season and can be augmented for heavier meals. All divine!
On to Christmas!