Roasted turkey posole soup


Use the leftovers to prepare this delicious roasted turkey posole soup



Cooked turkey carcass 10 to 12 lbs (5 to 6 kg)

3 quarts (12 t or 3 L) of water

1 C. (5 mL) salt

½ c. (2 mL) pepper

¼ c. (1 mL) chicken seasoning or dried sage leaves

1 dried bay leaf

½ t. (125 mL) uncooked pearled barley

3 medium carrots, sliced ​​(1 ½ t./375 mL)

1 large onion, chopped (1 t./250 mL)

2 medium celery wedges, sliced ​​(1 t./250 mL)

3 t. (750 mL) turkey cut into pieces

2 tbsp. (30 mL) chopped fresh parsley, if desired



1.Untie the turkey carcass into a 6-quart (6 L) Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat on high heat until boiling; reduce to low heat. Cover; simmer 1 hour 30 minutes.


2.Skim the residues to the surface. Remove from broth bones, meat and bay leaf; let cool. When the meat is cold enough to handle, remove from bones and cut into bite-size pieces; book. Discard the bones and the bay leaf.


3.Skim the floating fat on the surface of the broth and discard. Add the turkey cubes removed from the bones to the broth; add the barley. Bring to a boil; reduce to low heat. Cover; simmer for 30 minutes, stirring occasionally.


4.Add the carrots, onion, celery and 3 t. cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Add the parsley.