Cooking the carcass for soup the next day makes the kitchen smell like Thanksgiving all over again. The broth is rich and flavorful, and the soup is delicious and not too heavy, just right for after the holiday.
This recipe is All Leftovers from Thanksgiving plus a couple pantry items.
Saute onions, leeks, celery, and carrots until soft, then add garlic and cook for another couple minutes.
Meanwhile add 2 bay leaves to the turkey broth and add pearl barley.
Cook for about an hour until the barley is tender.
Add the vegetables and diced turkey. Simmer for about 10 minutes more.
To finish, add chopped parsley and low sodium high-quality soy sauce.
Salt and pepper to taste.
The 25 lb. beauty, pictured here.
My “Do Nothing” recipe for cooking a turkey:
1. Loosely stuff the cavity with roughly chopped onions, carrots, and celery, lots of butter and salt and pepper.
2. Rub the entire outside of the bird with soft butter and salt and pepper.
3. Put more roughly chopped onions, carrots and celery in the bottom of the roasting pan with enough chicken stock so that the pan does not dry out.
4. Roast at 325 for about 5 hours and leave the bird alone, don’t baste, don’t cover, just “do nothing” and then marvel at the beautiful bird when it reaches 165 to 170 degree internal temperature.
I believe the secret is to start with a great turkey. This is a fresh Diestel Turkey Ranch Premium Range Grown Broad Breasted Young Hen Turkey.