It could be worse. I had a good friend in college who said her mother always saved the turkey carcass in the freezer after Thanksgiving. She never bothered to make the soup and finally would chuck it six months later. I at least make the soup.
I also need to make sure my camera battery gets regular charges. Thanks to having to wait for a charge, there won't be as many pictures in this blog.
I started by sticking my frozen carcass and veggies in the fridge for the day so it thawed a bit. The evening I started the stock, I put it in water with carrots, celery, onion, garlic and some sprigs of fresh thyme I had hanging around the fridge. To add a little more flavor and also to make sure I had enough meat chunks, I bought some turkey legs and added them to the stock too.
I made sure there was nothing still hanging out in the cavity before putting the carcass in the pot.
I did have a few picks at the carcass. It was hard not to. May I say just how good my turkey was? On Thanksgiving Day I'm too preoccupied with cooking and prepping to really taste the food. While making this soup I had a whole, fresh look at my turkey. It was goooooood. No wonder so many people come to my Thanksgiving dinner.
After a couple of hours of serious simmering and foam-skimming, I had a lovely stock. I strained it and cut up all of the salvagable meat.
(All of this stuff should have been illustrated. I need to get more on the ball with the camera thing. Seriously. This is the second time this has happened.)
Back into the pot went the meat with some chopped carrots. For the noodle part I took a cue from Stacey and used orzo.
Finally a photo. This is a nice dish of comfort on a winter night. It's right up Sir Pickypants' alley.
When I sat down to finally eat this soup it was so good that I ended up being late for dance class because I had to have a second bowl.