Turkey Soup

Preparation info
  • Yield: about

    14 cups

    .
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 turkey carcass
  • 1 cup cubed turkey meat for garnish, optional
  • 16 cups

Method

  1. Pick over the carcass and reserve any tender morsels of meat. Use this for the cup of meat indicated, adding more meat as necessary.
  2. Place the carcass in a kettle and set the meat aside. Add to the kettle any jellied gravy that may have accumulated on the turkey platter.
  3. Add the water to the kettle. Add the leftover giblet gravy, onion, bay leaf, salt