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2 small carrots, peeled and cut into chunks, plus 2-3 carrots, diced
2-3 celery ribs, diced
6-8 cloves garlic, peeled
1/2 teaspoon Gefen Garlic Powder
1/2 teaspoon Gefen Onion Powder
1 medium onion, unpeeled, cut into wedges
1/4 cup fresh parsley, minced
a few generous handfuls of Manischewitz Fine Egg Noodles or other thin noodles (3-4 cups)
pepper, to taste
1/2 teaspoon poultry seasoning
2-3 teaspoons salt, or to taste
1/2 teaspoon thyme
2 pounds (1 kilogram) turkey drumsticks
1 and 1/2 pounds (680 grams) turkey wings
1-2 turkey neck bones
4 quarts plus 10 cups water, divided
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking pan with Gefen Parchment Paper and spray with cooking spray.
Place turkey pieces, onion, garlic, and chunked carrot on pan and bake uncovered for one hour. Turn once during the cooking.
Transfer roasted meat and vegetables (including all browned pieces and discarding the onion peel) to a 10-quart pot and cover with four quarts of cold water. Bring to a boil; reduce heat and simmer covered for two hours.
Remove turkey pieces with a slotted spoon. Cool slightly and remove all turkey meat from the bones. Cut into small pieces. Discard bones and return meat pieces to the pot.
Add diced carrots and celery and seasonings, plus 10 cups water, to the pot. Bring to a boil, then reduce heat and simmer, covered, for one to one and a half hours.
In the last 10 minutes, add the noodles and continue cooking.
Remove from heat and add fresh parsley. Let soup sit for a few minutes so the parsley flavor infuses the soup with a delicious freshness.
Photography: Hudi Greenberger Food Styling: Renee Muller
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Hi, just finished making this recipe, but we haven’t tried it yet. Some points to consider. It seems like the 1/2 tsp. each garlic and onion powder should have been sprinkled on the roasting turkey parts before going in the oven. The directions do not mention this. Also, the directions for after boiling the roasted everything do not say to remove the chunked onion, carrot and garlic. Is this correct, to leave the roasted vegetables in the soup along with the newly cut up turkey parts? It just seems suspicious that we would yes leave them in if we then have to add new diced carrots and celery. And is it recommended to strain the soup before adding in the new vegetables? Overall, it seems like the directions are missing these couple of points.