Once I strain the broth and have collected the meat, I put the meat in the broth and either make soup right then, or freeze it for later. Today's batch will go in the freezer; once you have this part done, it's an easy matter to make turkey soup on some future day when you want a quick meal: Just set it on a burner to thaw and heat up, chop a few veggies, toss in some seasonings and cook for thirty minutes, and viola! it's done.
This particular turkey carcass was given to me by my ex-daughter-in-law. A couple of weeks ago, a local friend I used to work with drove over with what was left of a turkey she cooked. Yes, friends and neighbors, I have been known to take donations.
I made soup from our Thanksgiving turkey on Tuesday, the day I was so worn out from trudging over hill and dale checking on the cow and her calf. It was the easiest thing I could think of, since the broth was all prepared in the freezer. I made such a big batch, I sent half of it to my daughter's family; Cliff and I ate it for two days straight.
I have shared my Better Homes and Gardens recipe before, but here it is again. The three vegetables I use are carrots, onion, and celery, because they are ones I always have on hand. I add the meat to the broth at the same time I put in the veggies, although the recipe says to add it last. After all, it boiled for an hour and a half earlier, so what is another half-hour going to hurt?
TURKEY FRAME SOUP