Instructions

1. 1

   Break turkey carcass into smaller pieces to fit in stockpot. Save any meat bits for finished soup.

2. 2

   Place carcass, quartered onion, roughly chopped carrots, celery, garlic, bay leaf, peppercorns, apple cider vinegar (if using), and parsley stems into large stockpot.

3. 3

   Pour in enough cold water to fully submerge carcass and vegetables (10-12 cups).

4. 4

   Bring to gentle simmer over medium-high heat. Skim off foam and scum that rises to surface.

5. 5

   Reduce heat to low, cover partially, and simmer for 3-4 hours.

6. 6

   Remove carcass and large vegetable pieces with tongs or slotted spoon. Discard.

7. 7

   Strain broth through fine-mesh sieve into clean container.

8. 8

   Cool completely and refrigerate for several hours or overnight to solidify fat for easy removal.

9. 9

   In clean pot, heat olive oil over medium heat. Sauté diced onions, carrots, and celery for 5-7 minutes until softened.

10. 10

    Add skimmed turkey broth and bring to boil. Reduce to simmer.

11. 11

    Add fresh vegetables and shredded turkey meat.

12. 12

    Add pasta and cook according to package directions until al dente (8-12 minutes).

13. 13

    Season generously with salt and pepper. Garnish with fresh parsley or dill and serve.

Used in this recipe: 8-Quart Stockpot · Soup Fat Skimmer · Instant-Read Thermometer (Amazon, affiliate links)