Boil the rack with 1 tsp salt, all the onion skins, celery heads, carrot peelings from the veggies that you'll add to the soup later on - everything except the potato skins. Bring to a boil, cover & simmer for 2.5 hrs in 2-3 L of H2O.
Strain your fresh turkey stock thru a pasta strainer then return it to the stovetop, discard the spent veggies. Bring it up to a boil and add something like this:
3 potatoes diced
4 carrots diced
2 stocks celery diced
2 onions minced
1/2 turnip diced
1/2 bulb garlic minced
4 tbsp Summer Savory
1 tsp black pepper
3/4 lb turkey diced - add after the veggies 1/2 cooked
I usually give it a shot of crushed dried chillies, soya sauce, worchestershire sauce and you'll have to salt it to taste to bring the flavour out. Cover and simmer, when the veggies are 1/2 cooked or more (5-10 mins) add 12oz red, amber or brown beer. Bring it back to a boil uncovered to rid it of that nasty nasty acohol until everything is fully cooked. You can add mushrooms, brocolli, corn, hot peppers or whatever to it, it's robust herbel healing turkey soup! Garnish it with fresh minced green onions and serve with baggette
Omg I'm hungry!
Turkey Soup
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