Step 1
Using a sharp knife, cut the carcass into smaller pieces. In a large pot add the carcass, vegetables, herbs, peppercorns, pinch of salt and water. Bring to a boil. Reduce the heat and simmer for 2 hours. Skim off any scum that rises to the surface and strain the stock. Reserve 5 cups of stock for the soup and refrigerate or freeze the rest.

Step 2
Heat the oil in a large soup pot or dutch oven over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes. Add the celery, carrots, parsnips, rutabagas, and potatoes. Cook for about 5 minutes. Add the stock and herbs. Bring to a boil. Reduce the heat and simmer for 30 minutes. Add the turkey and continue to simmer for another 20 minutes or so. Discard the herbs and season to taste with salt and pepper. Serve warm with toasted bread and enjoy.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.