Happy New Year! First post of 2015…
I made this soup with the turkey I made for Xmas. I know its a little late in coming unless you threw your turkey carcass into a freezer bag to deal with later, but since I have done that lots with my turkeys and chickens, I thought a bunch of you may have too… Am I right?
I hate the word carcass. It just sounds nasty so from now on I’m going to call it the turkey bones instead.
Right after Xmas dinner, I threw my turkey bones into a big pot, covered it with water and let it simmer away for two days. You don’t have to simmer it that long, but the longer you simmer bones, the more nutrients that you can get from them. My girlfriend who makes broth from bones regularly boils hers for 3 days. Simmer them for at least 6 hours.
Its also a great way to get all the meat off the turkey. Its not so fun picking it all off the bones and separating it from the fat and whatnot, but its not that bad and you get so much meat that you didn’t even know was there!
This turkey soup is super nutritious. Broth made from bones has a ton of health benefits. Its full of minerals, anti-inflammatory, good for digestion and joint health, helps to detoxify the liver, and high in amino acids not found by just eating meat. For an explanation of these health benefits you can check out a great article on Paleo Leap. In addition to the bone broth, it is chock full of onions, celery, carrots, beans, corn, turkey and kale. To top it all off, the herbs in this soup make it taste so fresh and smell so fragrant. It smells amazing as it cooks up in your kitchen!
Debbie and I both love kale in soup, but in my house, since Kevin and Jessica aren’t such big fans of it, I usually chop some up pretty finely and throw it in the soup when Im cooking the veggies down and then I add more kale to my bowl later before I eat it. If you have picky eaters in your house, you can choose to do it this way and I can pretty much guarantee that no one will say a word.
If you wanted to, you could put some diced potato or sweet potato in as well, but for me, the beans and corn have enough carbs. Some other time, I may make this without the corn and with a little sweet potato instead.
This recipe makes a lot especially if you have a big ass turkey like I had! I scooped some of it into zip lock bags and froze it. It freezes really nice and heats up nicely later on. I usually also freeze it in some smaller individual portion so that I can take one for lunch here and there.
This is the perfect for people that get sick this time of year. In our house, Jessica was sick right before Xmas, Kevin was sick after and now I am sick 🙁 So this soup is perfect for our house at the moment.
And now I’m also jealous. As I’m writing this post, Mark has been sending me pictures of he and Debbie in Hawaii… They are having Mai Tai’s around the pool right now and the weather is gorgeous! In my neck of the woods, there is an impending snow storm. Yup, Im jealous, but also happy for them. At least some of us get to be somewhere hot and sunny.
- 1 turkey carcass (turkey bones)
- Water to cover turkey
- Veggies for your broth (1 each of onion, celery, carrot, head of garlic all roughly chopped)
- 1 tbsp olive oil
- 1 onion diced
- 6 carrots diced
- 1 head celery
- 1 tbsp salt
- 2 tsp pepper
- 2 tbsp fresh thyme
- 2 tbsp fresh rosemary minced
- 2 cans cannelloni beans (white kidney beans)
- 1 large can corn
- 1 bunch kale, chopped
- 2 cups chopped cooked turkey
- Salt and pepper to taste
- Once you have taken all the meat off your turkey, put your turkey bones into a big pot and cover it with water. Add the veggies for the broth and bring to a simmer. Cover and simmer on low for 2 to 3 days.
- When you are ready, take the heat off the broth and let it cool.
- Remove the bones and any pieces of turkey from the broth and put them on a large tray. Strain the broth and if you have a fat separator use it to remove any fat from the broth. If you don't have a separator, let the broth sit for a while and the fat will rise to the top. You can add some ice cubes to make the fat harden so its easy to scoop out or you can just suck it up with a turkey baster. Keep the broth in a large container or pitcher.
- Remove all the remaining meat from the bones and turkey pieces. Add them to the broth.
- In a large pot, heat the olive oil on medium heat.
- Add the onion and cook for a couple mins. Then add the carrots, celery, salt and pepper, thyme and rosemary. Cook till the veggies start to get tender.
- Add the beans, corn, and kale. Add the broth back to the pot. Bring to a simmer.
- Add the chopped turkey and then season with salt and pepper to taste.