Soup of the Fortnight: Turkey
We made turkey stock today, here at my mom’s house. It was a 22-pound bird, so we ended up with a lot of very rich stock.
I’ve set aside a half-gallon in the freezer that I’ll bring home with me on the plane on Monday, along with some of the meat we pulled off the carcass. So, even if we don’t get a chance to make soup while we’re here, we’ll probably squeak a soup in right at the end of the fortnight once we get home.
