Recipes & Food Styling

Mint added perfect fresh flavor to my Turkey Frame Soup!

I saved the frame of the 18-pound Ho-Ka Turkey after I roasted it on Christmas Day so I could make Turkey Frame Soup. There was no room in the fridge, so I stashed it in a bag in the freezer until I could get to it in a few days.

It was SO worth it to save the frame and use it- the soup turned out beautifully and I won’t have to buy stock for a very long time. I will use the stock to make Old Country Borscht, Uncle Jim’s Detox Cabbage Soup, Roasted Butternut Squash Soup and more this winter!

Turkey Frame Soup is a perfect way to get nutritious carrots and other root vegetables and more into your daily diet while warming up body – and soul!

I made this batch on the first day of snow accumulation of the season in the Chicago area, which was later than it has been in over 100 years! Perfect soup for a perfect record-setting Winter weather day!

Turkey Frame Soup with Mint

1 turkey frame (recipe is based on 18-pound turkey)

8 cups water

4 Tablespoons dried basil and other seasonings

2 Bay leaves

1 teaspoon pink Himalayan sea salt

1 teaspoon freshly ground peppercorns

1 teaspoon fresh garlic, minced

2 cups turkey meat, chopped

2 cups wild rice, cooked

2 cups carrots, chopped

2 cups celery, chopped

1 red bell pepper, cleaned and chopped

1 cup red onion, chopped

1 cup mushrooms, sliced

2 cups fresh or canned tomatoes, chopped

2 bunches fresh parsley, mint or other available herbs

In a stock pot over the stovetop, bring turkey frame to boil in water with seasonings and bay leaves; then reduce heat and simmer for 90 minutes.

Remove frame and strain broth. When frame is cool enough to do so, pull meat from bones.

Place remaining ingredients in broth and cook for 30 minutes.