Smoked Turkey stock

[NewYorkTexan]

I just made about 7 quarts of wonderful turkey stock from the carcass of a large smoked turkey (compliments of Greenburg Farms).

There is a excellent smokiness in this stock, making me think I should make soup with it. The question is what kind of soup would compliment richness of the stock? I am open to any kind of soup except cream based ones?

[Shalmanese]

A chilli?

[Pam R]

I just made about 7 quarts of wonderful turkey stock from the carcass of a large smoked turkey (compliments of Greenburg Farms). 

There is a excellent smokiness in this stock, making me think I should make soup with it.  The question is what kind of soup would compliment richness of the stock?  I am open to any kind of soup except cream based ones?

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Mmmmm... you're all set for one of my favorite soups. Lots of beans and legumes - whatever you like. If you have any meat leftover throw that in too. Then add some carrots, onion, celery, mushrooms and enjoy.

Wild rice also works well with smoked turkey...

[Jason Perlow]

Split Pea soup. Totally.

[fifi]

Jason beat me to the split pea reply. What I have done in the past with a pile of smoked poultry bones is to make a stock and reduce it by four. Then I freeze the reduction in 4 ounce jars. (Please note that I don't use the dark smoked skin when making the stock. That is a bit much.) A bit of that stock does wonders for braised cabbage. It is also really good in any pot of beans. Smoked poultry stock is a treasure when used judiciously.

[derricks]

I used some smoked turkey stock for a mole sauce earlier this year. I thought it worked very nicely.

[jsolomon]

I am in the midst of making smoked turkey stock that will ultimately go into the jambalaya that I am making for my wedding reception (semi-self-catered).

I'm getting ready to use the pressure cooker method to make the stock, but I'm curious what I should add for herbs and spices to the pc aside from my aromatics.

What goes especially well in smoked turkey stock?

[Abra]

If it's not too late, I like to use fennel stalks and fronds in smoked turkey stock.

[snowangel]

I don't put anything in when I make smoked turkey stock. Makes it much for versatile to use later.

[JAZ]

Given the fact that you're making it for a specific use, I'd either use some of the herbs and spices you'll use in the jambalaya or just leave it plain.

[jsolomon]

Hmm... things didn't shake out quite as I'd hoped for making it. My pressure cooker can't hold 2 big turkeys worth of bones!

Anyway, here is what batch 1 has: sage, rosemary, garlic, a bay leaf, and 10-20 peppercorns, as well as aromatics and ~1.5 teaspoons of salt. It's pressuring right now, so we'll see how it turns out!