November 24, 2015
Scrumptious Roast Turkey Soup
By: Leanne Ely
Hands up if you plan to have a turkey in the oven at some point over the next couple of days.
I know you’re probably not thinking about what to do with that leftover turkey yet, but I want to catch you before you toss out that beautiful turkey carcass in the trash.
Instead of throwing the carcass away (please don’t throw it away!), you can use it to create wonderful, delicious and nutritious soup stock.
We absolutely love turkey soup in my house, and I know if you try this recipe, you’re going to love it, too!
The trick to making turkey soup is to roast the carcass.
If you are too tired after entertaining family for Thanksgiving Dinner, put the carcass in a freezer bag until you have a couple of hours to give it the proper treatment it deserves!
When you’re ready to get down to business, pull the carcass apart and put it in a roaster with some roughly chopped carrots, celery, onions, and 8 or 9 whole cloves of garlic. Drizzle with olive oil, and roast at 425 degrees for 45 minutes.
After 45 minutes, take the roaster out of the oven and let it cool for a few minutes. Turn on one of your largest stovetop elements and place the roaster on top. Cover the carcass with cold water and boil uncovered for an hour. NOTE: METAL ROASTERS ONLY! If you’ve roasted your carcass in a different type of roasting pan, transfer the bones and vegetables to a stockpot for this step!
After an hour of boiling, strain the whole mess and pop it in the fridge overnight.
In the morning, remove the layer of fat from the top and get ready to make a big pot of delicious Roast Turkey Carcass Soup!
Roast Turkey Carcass Soup
2 tablespoons olive oil
2 large onions, chopped
4 carrots, chopped
3 celery stalks, chopped
Salt and pepper to taste
Roast Turkey Carcass broth (see above directions to make)
1/2 to 1 teaspoon of thyme (depending on taste and quantity of soup)
In a soup pot, heat the olive oil till hot over medium-high heat. Add the onions and cook 5 minutes till soft and translucent. Add the carrots and celery, and cook another five minutes, stirring occasionally. Salt and pepper well to taste.
Now add the Roast Turkey Carcass broth. Bring everything to a rolling boil; don’t cover the soup. Add the thyme and enjoy!
This recipe does offer some flexibility. Go ahead and add any other vegetables you like, or toss in some noodles. Or you can even use the broth to replace canned broth in other soups and stews, like in this recipe from our new 10-Day Blitz:
Chicken Rosemary Sweet Potato Stew
Prep Time: 10 minutes
Cook Time: 30 minutes
1 tablespoon coconut oil
1 medium onion, chopped
2 cloves garlic, minced
2 large boneless, skinless chicken breast, chopped
2 medium sweet potatoes, chopped
5 cups low sodium chicken broth, or use homemade roast turkey carcass broth
4 cups chopped kale
Sea salt and freshly ground black pepper to taste
1 tablespoon rosemary, chopped
1 tablespoon grated lemon zest
In a large pot over medium heat, heat coconut oil. To the pot, add the onion and garlic. Cook for 5 minutes then add the chicken and sweet potato. Cook for 5 minutes, until chicken is brown.
To the pot, add the remaining ingredients (broth through lemon zest) and stir. Cover and reduce heat to low. Simmer for 20 minutes, until chicken is cooked through and vegetables are tender. Serve warm.
PS–You can find more delicious recipes, just like this one in our BRAND NEW 10-Day Blitz. It’s the final blitz of the year, and you can still get access with any purchase of Perfect Paleo Protein. Get yours today, and pay nothing for shipping.