Bird to the Last Drop

Bird to the Last Drop


The essence of Thanksgiving in liquid form. This soup extracts every last bit of goodness from the poultry remains. Resist the urge to pick the bones clean before using this application. A little meat in the soup, especially dark meat, will up the flavor ante considerably.

Bird to the Last Drop
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Ingredients
  1. 2 quarts vegetable broth
  2. 1 turkey carcass
  3. 1 10-ounce box frozen vegetable medley
  4. 1/2 cup long-grain white rice, uncooked
  5. 2 cups turkey meat, cubed or torn into small pieces
  6. 1 teaspoon Old Bay seasoning
  7. 2 teaspoons dried thyme
  8. Kosher salt, to taste
  9. Black pepper, freshly ground, to taste (lots)
Instructions
  1. Put the broth and carcass in an 8-quart pot over low heat and bring to a simmer. Cover and cook for 1 hour.
  2. Remove the carcass.
  3. Add the vegetables, rice, turkey meat, Old Bay, and thyme to the pot and simmer for another 20 minutes.
  4. Season with salt and serve along with the pepper grinder. I don't know why it is turkey seems to be able to take so much pepper, but by the time I'm through with it the bowl is teeming with wee black bits. And I'm not a huge black pepper fan.
Notes
  1. Yields: Approximately 6 servings
ALTON BROWN https://altonbrown.com/
Alton Brown Bird to the Last Drop

26 Comments

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  1. 2
    MiriamI

    I saw this just as I finished the last drop of this year’s soup. I always start cooking as I clean up from dinner. It’s easier to put away soup than a carcass. I adjusted my mom’s recipe this year and it was my best ever: I don’t use broth,I just make a broth out of the carcass which I cover around 2/3 the way in a big stock pot. I added a few handfuls of mixed lentils and cooked for around 2 hours. There was still some turkey meat on the carcass. then I added a bag of frozen roasted cauliflower from trader joes and cooked some more. That cooled and I refrigerated it over night. The next day I added a cup of fresh peas, 2 cut up carrots, salt and pepper (a lot of each–Alton is right). I can’t describe how good it was.

  2. 3
    BOBBIE

    ANYONE USE THIS RECIPE FOR CHICKEN?? WE DIDN’T DO A TURKEY THIS YEAR. INSTEAD DID RIB ROAST (RIBEYE??) . TOOK 2 HOURS & WAS WONDERFUL.THAT WAS WITH ALL THE FIXINGS. CLEAN UP WAS 15 MINUTES. CUT EVERYTHING DOWN BY 4 HOURS. DON’T THINK WE’LL DO TURKEY AGAIN. MAYBE JUST DO IT WHEN THERE’S NO RUSH.

  3. 4
    Paul Ring

    I’m planning on doing this tomorrow. I usually do my own turkey soup after the holiday, but it’s been a bit bland. I’m hoping this recipe will spice it up a bit. Only problem is, I don’t have any leftover meat apart from what’s left on the carcass, which is good, but nowhere near two cups worth. We’ll see how it comes out.

  4. 5
    Rex Fermier

    I made this soup and it is delicious! I do recommend that you use a very low salt vegetable broth to start with. Also, I substituted pasta for the rice.

  5. 6
    Lurchie

    Frozen vegetables?! I never thought I’d EVER see that ingredient in an AB recipe . . Especially when you can get fresh veggies year round.

    • 7
      Danny B

      There’s nothing wrong with flash-frozen veggies. They’re superior to just dang near everything except fresh. But If you’re buying “fresh” veggies in December, chances are they were picked a few weeks prior to ripeness in the southern hemisphere, then chilled for their long journey to a US Supermarket where they are proudly labeled as “fresh”, and gassed to speed-ripen them, never attaining their full potential. So your choice: something that was flash-frozen when it was properly ripe, or “fresh” veggies. (Unless you’ve got a co-op locally that grows stuff in greenhouses year round, but that’s $$$)

      • 8
        Lurchie

        I do, in fact, have access to fresh veggies grown in both hydroponics and greenhouses, and they’re not prohibitively expensive. The only veggies that freeze “well” are the robust cruciferous (broccoli, cauliflower, etc) and those are easy to get fresh year round. I still stick to my original statement. The only reason I’d choose to use frozen veg over fresh would be if the zombie apocalypse is upon us, and in that case, it wouldn’t really matter anyway.

  6. 11
    Margo

    I can’t find the recipe for the soup! All I get are the comments. When I search AB recipes I’ll get a glimpse of the recipe, or if I click on the picture, again just a glimpse and then only the above comments. What’s wrong?

    • 12
      Nicole S

      That’s really odd. I see it fine. Here ya go!

      Ingredients
      2 quarts vegetable broth
      1 turkey carcass
      1 10-ounce box frozen vegetable medley
      1/2 cup long-grain white rice, uncooked
      2 cups turkey meat, cubed or torn into small pieces
      1 teaspoon Old Bay seasoning
      2 teaspoons dried thyme
      Kosher salt, to taste
      Black pepper, freshly ground, to taste (lots)
      Instructions
      Put the broth and carcass in an 8-quart pot over low heat and bring to a simmer. Cover and cook for 1 hour.
      Remove the carcass.
      Add the vegetables, rice, turkey meat, Old Bay, and thyme to the pot and simmer for another 20 minutes.
      Season with salt and serve along with the pepper grinder. I don’t know why it is turkey seems to be able to take so much pepper, but by the time I’m through with it the bowl is teeming with wee black bits. And I’m not a huge black pepper fan.

  7. 14
    Hank Arnold

    This may be my favorite recipe by AB! Highly recommend using the meat and bones from a SMOKED TURKEY. Fantastic.

    Thank you AB.

  8. 18
    Rebecca Moon

    Mr. Brown,
    Please advise: My rice is sinking to the bottom of the pot. Is that supposed to happen?
    Wish I could attach a photo to this message so you could see.

    Respectfully,
    Mrs. Rebecca Moon

  9. 19
    John

    Looks fantastic! Gonna have to try it! Might add some black beans to add a bit more protein and fiber! Thanks again Alton, you’re a genius!!!

    • 21
      Jennifer

      Beautifully! I just made stock from my smoked turkey. Lovely taste with a mild smoke flavor. You may want to leave out some of the skin – the smoky flavor can be a little overpowering if you have a lot. (i find the skin absorbs a lot of smoke)

  10. 22
    Kerry

    This a recipe I have used for Old Bay Seasoning in a pinch.
    Ingredients
    1 Tbsp
    celery salt
    1 Tbsp
    ground bay leaves
    2 tsp
    fresh ground black pepper
    1 tsp
    paprika
    1/2 tsp
    dry mustard
    1/4 tsp
    nutmeg-fresh ground if possible
    1/4 tsp
    cinnamon powder
    1/4 tsp
    ground cloves
    UPDATE
    i recently did a side by side taste test of this recipe with a container of old bay..
    and based on that test
    i would use only a pinch of the nutmeg,
    cinnamon and cloves,
    instead of 1/4 tsp. of each

  11. 23
    Ben

    Good recipe. We deal with the soup a little differently. We strip the carcass on Thanksgiving and use it, along with celery and onions, to make a stock–cook it in a big slow cooker overnight. We then make different soups over the next few days. One of the best is stock, some of the left over dark meat (stored as part of clean up), left over wild rice, a bit of gravy to thicken, seasoned to taste.

  12. 24
    Jonty

    This may seem strange but here in Australia you cannot get “Old Bay seasoning” what is it a mixture of?
    agree with the pepper tip.
    never let a carcase go by.

    • 25
      H

      A quick wiki search shows that Old Bay seasoning is a branded mix of spices made by McCormick, an American spice manufacturer, historically used to flavor crabs. There is a general consensus of the ingredients (10 – 15) that can be found in numerous recipes online, although of course ratios will vary from taste to taste.

    • 26
      Joe

      key search word: food.com recipe old-bay-seasoning copycat 189447

      Old Bay Seasoning (Copycat)
      This was adapted from Aliza Green from Field Guide to Herbs & Spices. A little different from the recipes already here. Traditionally, this seasoning is used for steamed crabs, but is now used for fish, potato salad, potatoes, and other vegetables. This would also make a great gift, along with some recipes! Enjoy!

      INGREDIENTS
      YIELD: 1/2 cup
      UNITS: US

      2 tablespoons bay leaf powder

      2 tablespoons celery salt (or 1 tbls. ground celery seed and 1 tbls. salt)

      1 tablespoon dry mustard

      2 teaspoons ground black pepper

      2 teaspoons ground ginger

      2 teaspoons sweet paprika (smoked paprika is even better if you can find it!)

      1 teaspoon white pepper

      1 teaspoon ground nutmeg

      1 teaspoon ground cloves

      1 teaspoon ground allspice

      1⁄2 teaspoon crushed red pepper flakes

      1⁄2 teaspoon ground mace

      1⁄2 teaspoon ground cardamom

      1⁄4 teaspoon ground cinnamon

      DIRECTIONS
      1. Combine all ingredients in an airtight jar, mix thoroughly.
      2. Keep sealed until ready to use.
      3. To give as a gift, place in a pretty jar, along with some recipes. This would look nice in a basket, maybe with some measuring spoons, and ingredients for one of the recipes you give. Enjoy!

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