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.