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Ingredients
- 2 quarts vegetable stock
- 1 turkey carcass
- 1 (10-ounce) box frozen mixed vegetables
- 1/2 cup long grain rice
- 2 cups cubed cooked turkey
- 1 teaspoon crab boil seasoning (recommended: Old Bay)
- 2 teaspoons dried thyme
- Kosher salt
- Freshly ground black pepper
Directions
Combine the vegetable stock and the turkey carcass in a 6 to 8-quart pot. Push down the carcass so that is mostly covered by the liquid. Cover, set over medium heat and bring to a simmer. Adjust the heat to maintain a simmer and cook for 1 hour. After an hour, remove the carcass, and add the vegetables, rice, turkey, crab boil seasoning, and thyme. Cover again and simmer for an additional 20 minutes. Season, to taste, with salt and pepper.
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By capsjazz
Maryland
on December 26, 2011
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Mobeach - what you did does not even begin to resemble Alton's recipe so I don't understand how you can make that and then compare it to his to say his is good or bad. You made turkey soup, not Alton's turkey soup. Old Bay is SUCH an unexpected ingredient in turkey soup, and here in Maryland I NEVER run out, ALWAYS keep it on hand and use it in fried chicken. VERY clever to add it to a soup - kudos, Alton! Your recipes never ever disappoint me.
By historynow02
Charlottesville, VA
on December 18, 2011
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Made with homemade turkey stock, followed directions, but with different outcome from reviewers below. It did not look as creamy or desirable as pictured. It tasted okay but not great. Would consider trying again only because so many others had success with it.
By bluekiwi13
on December 06, 2011
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I've been on a soup kick and wanted to use the leftover dark meat from Thanksgiving that I had frozen. I didn't have a carcass so I used reduced-sodium chicken stock instead (assuming that it would somewhat make up for the missing flavor. I didn't think it would be as tasty as it was, given that it was so incredibly easy to make! The Old Bay was a perfect spice and the rice gave it a great balance between broth and solids (not too runny, but still clearly a soup. I love quick, easy but delicious recipes like this so keep 'em coming!
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