“Smoked Turkey Carcass Soup”

smoked turkey carass

soon will join the big parade

en route to soup pot*


  • (No respecter of calendar, I already have carved and stripped a smallish turkey carcass – reserving of course giblets sans liver – to join after a brief boil and then gentle simmer onions, carrots, celery, garlic and bouquet garni of outer-leaf leeks, parsley stems, chive and sage. What comes next is a matter between knife and board and garden: I just cast into larger mid-sized pots a collection of herbs to over-winter – with but slight stealings – to replace tired and snip-worn favorites and a few newcomers, all promised good homes and moves from sun to shadow and warmth to chill and back again.  Still, I debate the addition of galangal or ginger – and mayhap will proffer a few slices to soak into a bowl so to taste-test.  Of course I will make enough to enrapture rice and other such happy grains, or, what’s a carcass for but to please your comistibles?)

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