Bird to the Last Drop

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Very tasty and a big hit with the family. Added another half cup of rice... Crusty bread and Cesar Salad...

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I cut the thyme in half and doubled the rice, had some broth left from thanksgiving that I added with about a 1/2 cup of water.

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I used half home-made chicken stock plus half water to make the turkey stock. In place of the frozen veggies I used fresh carrots, celery, onion and potatoes. The taste wasn't quite what I expected with the thyme and Old Bay, so I added a bay leaf and some poultry seasoning. With additional spices, 5 star taste. Smells like holiday stuffing!!

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Made this tonight, and it was to die for! I did use fresh veggies instead of frozen (carrots, celery, a bit of onion, and the leftover brussels sprouts from thanksgiving dinner and added a head of roasted garlic, squished up and stirred in before the veggies and such went into the pot. I LOVE the flavor of the Old Bay! I'll definitely be making this again next year.

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I love this soup and will make it every year now as a Thanksgiving leftover!!! I did have to make one change...I did not have any Old Bay seasoning, but I did have some Mexican seasoning. I took a chance and added it to give the soup a fun flavor and it worked:

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What I love about this recipe is it allows for your own personalization. I don't like to eat rice, so instead of that, I added fresh carrots, celery, potatoes and shallot. It was a huge hit and so satisfying. I like to garnish with a dollop of sour cream and it adds just the right amount of acid and creaminess without adding many calories. I was nearly out of broth (I used chicken. I had about 24 oz. I added that, filled the paper container with hot water, added that and then added about 36 additional oz of hot water as I had an 18.5 lb carcass. Once I removed the carcass, I let it simmer on very low all night and then added water in the morning, and it was PERFECT. Alton Brown hits it out of the park every time. I also used his romancing the bird recipe for the turkey on Thanksgiving. I can always rely on his recipes for the fundamental technique and then change it up with what I have in the house or what my family prefers as far as ingredients.

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It's a very nicely flavored soup. However, using frozen veggies is a horrible idea!

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So easy. Can't mess it up.

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I have been making this for several years after Thanksgiving. It is outstanding. The only difference I do is to remove the carcass and chill it after its cooked, then shred/chop the meat. Its not pretty but it insures no bones and really gets every last bit of meat. I always double the recipe. The old bay is worth buying, as it adds that special something. The photo does look like a cream based soup (as another reviewer said but there is no cream in the recipe...but some added might be great!

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This is our favorite way to use the last of our turkey leftovers. So hearty and perfect for a cold evening. This soup has become a tradition after every Thanksgiving.