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[quote=Anonymous][quote=Anonymous][quote]I use a large crock pot for my soup. Shove the carcass in a crock pot [b]with a large container of chicken or turkey stock.[/b] Add lots of diced celery (including the leafy part on top of the celery...it's a great spice for soup), diced carrots, and onion. Dice up some fresh parsley and add salt and pepper and let it cook for a few hours. At a certain point, go after the bones and sckin and remove them after most of the meat has fallen off the bones.

I make egg noodles on the side and serve them together!! Good luck with your soup.[/quote]

But you are making homemade stock - that's the whole point.  If you're using canned stock, why bother?  This is an odd recipe for stock.  Don't you strain it & discard the vegetables that have been cooking in there for hours?

OP, here's how I do it.  I love making soup from my turkey carcass - I just did it today!  (Some people roast the carcass at a high temp first but I don't and it still turns out really tasty.)

Pick all the meat from the carcass and set aside.  Place the bones in a large stockpot and cover with cold water. (I always save the turkey neck for stock too - when I prepare the turkey, I put the neck in a ziploc bag in the fridge for the next day - so if you saved it, you can add that to the pot as well.)  While that is coming to a boil, get your vegetables ready: celery including leaves, carrots, and onion with skin (the skin helps give the stock a nice golden color).  Just chop in large chunks, e.g., you can quarter the onion.  When the water is boiling, add the vegetables and also add some thyme, fresh parsley, and some peppercorns.  Reduce heat, cover, and simmer for about 3 hours. Remove from heat, remove the bones & big pieces of vegetables with tongs and pour stock through a strainer into another large pot or bowl.  Discard everything but the liquid.  Cool stock in fridge & skim most of the fat off the top once it has congealed.

Now you have turkey stock & turkey for your soup!  There was a delicious creamy chicken & rice soup recipe posted here last year that I now make regularly with turkey:  To make the soup, in a large pot first sauté mirepoix (diced onion, celery & carrot) in some oil on low-med heat until onion is translucent.  I get the onion started first, then add the carrots & celery along with a little thyme & salt & pepper.  Add your stock (like 8-10 cups) along with 1 cup of rice.  Bring to a boil, reduce heat, cover & simmer until rice is done (about 20. min for white, 40 for brown).  At this point the recipe gets a bit fancy & you make a roux (its actually very easy - whisk 3Tbsp butter & 3Tbsp flour in a saucepan over medium heat, cook for 1 minute, whisking constantly, then add 2 cups of milk, whisk to remove lumps, cook over medium heat whisking occasionally until bubbling & thickened) and add that to the soup, then add the turkey and whatever other vegetables you like (great way to use up leftover vegetables, or you can use frozen soup vegs and they'll cook very quickly.  If you don't want to do the roux, just skip that step, add your turkey & vegetables after the rice is done, season to taste, and you're done!       [/quote]

8:28 here. Just want to say a big thank you for the tips on making stock (I'd never heard before about leaving on onion skins for color, and I didn't know to pull all the meat off the bones before making stock from a cooked turkey--excellent suggestions!) AND the yummy sounding creamy chicken or turkey/rice soup recipe--can't wait to try! I'm betting you're a fantastic cook! (Are you the poster who shared the step by step process for baking a ham? :0)[/quote]

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