TURKEY NECK SOUP RECIPE RECIPES

Steps:

• Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Steps:

• Remove giblets and neck from turkey; reserve for making Giblet Gravy, if desired. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in a greased broiler pan. Combine salt and next 8 ingredients. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub about one-third of seasonings under skin. Rub skin with softened butter; rub with remaining seasonings. Tie legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back; tuck under turkey.
• Add water to pan. Cover turkey with aluminum foil. Bake at 325° for 3 to 3 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 180°, uncovering turkey after 2 hours. Transfer turkey to a serving platter, reserving pan drippings for gravy. Let turkey stand 15 minutes before carving. Garnish, if desired.
• Tip: If you buy a frozen bird, remember to allow about 3 days for a 12- to 14-pound turkey to thaw in the refrigerator.