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Hi, need help again. I've never made turkey stock or soup since my sister in law usually makes some for Steve. Nevertheless, I have the raw bones from the 7 lb. breast. I know it's not a lot of bones, so I imagine I'll get maybe 2 servings of soup.

?#1: I read that I should roast the bones first before making the turkey stock for soup. Any suggestions re time and temp to roast?

?#2: Anyone have a good recipe for turkey soup after the bones are roasted? I have some leftover liquid from the sous vide bag as well. After I filter and defat the stock, do I add more water and fresh veggies?

I can't remember the last time I made that kind of soup. I usually make minestrone from Hazan's recipe (including making the beef broth for it) or vegetable soups, e.g., cauliflower, broccoli, gazpacho, etc.

Thanks again in advance.

Yes, roast the bones. It increases the flavor many times over. The raw bones don't make an exceptionally flavorful broth.

I roast at 375 or so until things turn nice looking. Soup I'm weak on, but normally I just make a broth (so the bones + some veg), strain, and then put fresh veg in and some shredded meat, maybe pasta if I want it more of a meal instead of a course.

Following is an excellent recipe for stock from Simple Bites by Aimee. It contains the basic universal principles of great stock. Just adjust accordingly.
http://www.simplebites.net/how-to-make-roasted-brown-chicken-stock-and-young-love-in-the-summer/.

I'll PM you the gist of it.

Thanks folks, I will roast them later today since I want to do the self clean on the oven overnight tonight.

Alina,

I made this soup last year with the carcass of 2 turkey breasts we smoked.
http://www.food.com/recipe/jane-brody-t ... oup-267907

Thank you so much, that was exactly what I needed. I'll have to cut down the amounts since I only have the breast bones. I roasted them tonight so they are ready to go.