Turkey Soup
Roasting the turkey carcass makes all the difference! If you don't bother with that step, then just don't bother at all...
1 carcass from a roast turkey
2 tablespoons vegetable oil
1 large onion, unpeeled, quartered
1 large carrot, peeled and sliced
2 celery stalks, sliced
1/4 cup brandy
1 1x1-inch piece of fresh ginger root, peeled and sliced
1 bay leaf
1 thyme sprig
1/4 tsp whole peppercorns
Preheat oven to 425 °. Break turkey carcass into 3 - 4 large pieces. Pour vegetable oil into the bottom of a very large roasting pan and add the carcass, onion, carrot, and celery. The onion skin helps color the broth. Roast 30 minutes, stirring a couple of times. Be sure the carcass gets browned on both sides.
Transfer the carcass and vegetables to a large stockpot. Pour off any fat from the roasting pan, and add 2 cups water. Scrape browned bits off the bottom of the pan, and add to stockpot along with the brandy, ginger, bay leaf and thyme.
Add about 10 cups of water to the stockpot, enough to cover the carcass. Bring to a gentle boil, skim off any scum, add peppercorns, reduce heat and simmer for about 2 hours.
Remove carcass and veggies from pot, strain broth through a sieve into a large bowl. Let cool, refrigerate overnight.
Place four cups of the broth into a stockpot to heat it up. Add two small carrots, peeled and thinly sliced. Add a few very thin slices of peeled ginger root, cut in small strips. Add other veggies as desired. Bring to a boil, reduce heat, simmer for about 5 min. (Optional - add rice or noodles, simmer until cooked.)
Add two tablespoons fresh lemon juice, 1/2 tsp salt, freshly ground black pepper, 1 cup diced cooked turkey, 1/4 cup finely shredded mint leaves (optional). Simmer until turkey is heated, about 2 more minutes.
Serve with freshly baked bread!