Cider Turkey Soup Recipe

Place the first nine ingredients in a stockpot. Slowly bring to a boil over low heat; cover and simmer for 1-1/2 hours. Discard the carcass. Strain broth through a cheesecloth-lined colander; discard vegetables and herbs. If using immediately, skim fat. Or cool, then refrigerate for 8 hours or overnight. Remove fat from surface before using. Broth may be refrigerated for up to 3 days or frozen for 4-6 months. Place the soup ingredients in a stockpot; add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Serve immediately or cool and transfer to freezer containers. May be frozen for up to 3 months. To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 15 servings (3-3/4 quarts).