Come Sunday after Thanksgiving most people have about had it with turkey. You’re craving a juicy burger with blue cheese or a fat slice of pepperoni pizza…just about anything other than poultry.
But then, you have to stop yourself.
Turkey soup comes but once a year. You might have ham or a crown rib roast or takeout Chinese at Christmas. But turkey? Maybe, maybe not. And so to celebrate the end of a long weekend we finish Thanksgiving with a big pot of turkey soup.
There’s hardly even a recipe here…you just need a lazy Saturday to make the stock and half an hour or so on Sunday. Pick over your turkey carcass (Very glam, I know. It helps if you have two big black labbies standing by to help pick up the stray pieces.) Stick the bones in the biggest pot you’ve got and cover with cold water.
Add an onion (roughly chopped), a couple of carrots snapped in half and a couple of stalks of celery. Add a bay leaf, a teaspoon of thyme, some S&P. Bring it to a low boil — and I mean low — just so a few bubbles break the surface at a time. And let it go for at least 2 hours. Three is good, too. Just make sure you have enough time to let it cool down before you put it in the fridge.
