Turkey Broth

Yesterday I bought two turkey thighs 12Michael and I shall do something similar to you (but without the sweetcorn ) and plus potatoes, but after Christmas. They are in the freezer.

Today,
I brought a Turkey Thigh from Sainsburys £2.75p , and tomorrow afternoon I will start to prepare a broth in my slow cooker with the above but will add the following turkey gravy, sweetcorn, kidney beans, mushrooms, pearl barley, plus winter veg which is ready made pack wise.
Should give me a nice lunch from Tuesday onwards and healthy as well on the fat side of things I will not add carbs like potatoes either.
Mick

That's the one thing I miss by not being at home and cooking on Christmas Day! I used to make lots of nice stock from the turkey carcass, use some, freeze some. There was always ham stock left from the gammon as well to make carrot and lentil soup.
Anyone know where I can buy a tiny turkey?

I use the turkey stock as the Base for a turkey curry - well I say curry but there is very little spice in it.

gillybob A small handful (is that the same as an A cup?) say half a dozen. If they are dried put them in at the start, break them up either before they go in or after they have softened. If they are tinned in juice, add when the soup is almost done or they break up and vanish. Some/all the juice is good too, adds flavour and a darker colour.

Turkey soup/broth, yummy. As I was/am a great believer in using everything, I aways made this after Christmas. For the past few years we have been to DD, and she always asks if I want the turkey carcass, that she freezes until we go home. Love Christmas at hers, but then there are no left overs to graze on

Boxing Day soup is a must-have: chopped onion fried until soft, diced carrots, chopped Turkey and stock. Add half a tsp of curry paste and serve with crusty bread.

I'm drooling

Yummy Elegran I have never thought of adding prunes? How many and at what point would I add them please?

I am salivating at the thought of it. When we were kids my mother used to make about a gallon of it in a huge pan over the open fire. The bones were boiled up first and then every bit of meat removed and put back in. Grated onions, carrots, turnips (known as swede now) parsnip and anything else along with pearl barley were added and boiled up again. Served with large chunks of bread it was our lunch for however long it lasted (not long !).

Never made it. What's the recipe...?

On the other hand, ancient family tradition demands that the liquid the gammon was cooked in, along with the flavouring vegetables, left over gravy and vegetables and lentils is boiled up to make lentil soup (alternatively known as dustbin soup). I once caught my DM shovelling the left over custard into the mixture (she muttered defiantly that it was milk based, so OK) but I draw a line at that.

But I have to confess that it's the only soup I evr make. I have the ability to make any other type of soup taste like dishwater.

I make turkey stock straight after Christmas and freeze the surplus after I've made a good old thick soup with loads of veg.

A Chinese takeaway plastic carton is the perfect size for two portions.

Turkey-leekie soup is good (same as cock-a-leekie but using turkey carcase for stock instead of chicken, and adding liberal amounts of chopped-up turkey. Don't miss out the prunes and a small amount of carrot)

I can't see why it wouldn't be turkey broth. Turkey stock and veg! Simples! I find that browning the bones gives a nice flavour, but its a bit of a faff.

I make stock from the turkey carcase and chuck in all the leftover veg, simmer and liquidize. Would this be defined as Turkey Broth? I quite often freeze it for a rich warm lunch in January.

I love turkey broth. Unfortunately, no-one else does, so i tend not to make it any more. With the rise in popularity of turkey crowns, you don't get much in the way of bones now, and certainly no giblets. We used to eat at a pub in the Peak district where the chef patron used to make the most marvellous turkey broth and game broth, served in large pint pots with home made bread! Unfortunately it changed hands and the broth was no longer on the menu. Now you've got me craving!