Bird to the Last Drop

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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.

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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.

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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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This soup was just ok - it helped me maximize the turkey mileage but I won't make it again. Very bland and just seemed to be missing something no matter what I added to it.

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Did this without the rice, added corn & green beans! STILL FANTASTIC!!!!!! Thank you Mr. AB

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I doubled this recipe the day after Thanksgiving because we had plenty of our 22 pound turkey that we made following the Good Eats Roast Turkey brine and recipe leftover, and my husband took the last little bit in his lunch yesterday. It was so rich and delicious. My only modifications were that I didn't have Old Bay, so I looked up the contents and used the appropriate proportions of the spices I had, and I cut up the rest of our bags of carrots, onions and celery we'd bought for making stuffing instead of dumping in frozen veggies. Every time you reheat it, it gets tastier!

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Terrific recipe, and easy to prepare (very easy. It still retains a bit of that "Thanksgiving" flavor with the added thyme and the surprise ingredient no one will guess, Old Bay. This is good enough to make year-round!

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This was very, very good! Even my somewhat picky teenager went back for a second bowl! Didn't have vegetable stock on hand so just used some chicken stock and water. Also only put in 1 tsp of dried thyme. The flavor was so delicious! I think the old bay seasoning was the trick!

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I used the turkey carcass, as always, in a huge pot of water, with cut up celery and onions, salt and pepper and let it cook for about a day. After that, removed the bones (this is a painstaking process to be sure then added 1 cup of long grain rice, usually Uncle Ben's. No additional meat because the carcass has plenty that falls off during cooking, or bay seasoning or anything, except for a shake or two of poultry seasoning and about 1 half teaspoon of sage. This is an abbreviated verions of Alton's but I think much better.

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The recipe is simple and the results are great. I added a little extra water (2 c. and am happy with having done that. I would highly recommend this recipe.