This recipe is perfect for getting back on track after Thanksgiving. It will take most of the day to cook, but just 10 minutes to throw together. Some years we actually start it while we’re cleaning up, and leave it to cook slowly all night long. Except for the scallions and ginger, there’s a good chance you already have all the other ingredients. The only labor-intensive part of this recipe is the time spent looking through the bones for bits of meat. But don’t feel the need to go looking for every last piece. Whatever you have will be enough. If you don’t see much turkey on the carcass, that’s fine too. Since most of the flavor comes from the bones themselves, the broth will be delicious whether or not the bones are stripped clean.

Broth
1 leftover turkey carcass, either whole or in parts
2 tsp. white vinegar
1-inch knob fresh ginger (optional)
2 cloves garlic
1/2 tsp. black pepper
1 medium yellow onion, halved but not peeled
1 tsp. Kosher salt

Soup
2 medium carrots, peeled and chopped into ¼-inch slices
½ cup scallions, sliced thinly
1 sweet potato, in ½-inch cubes
1-2 cups leftover turkey meat, in ½-inch cubes

1. Place turkey carcass in a large pot, and fill with 1.5-2 quarts water to approximately 2 inches above the carcass. Cover the pot, place in a 225F oven, and leave to cook for 4-6 hours. Check the water level midway through and add more if necessary. Add ginger, garlic, salt, black pepper, and onion, and leave to cook for 2 hours more. Line a colander with cheese cloth, and place the colander over a clean soup pot. Carefully pour or ladle the contents of the stock pot into the colander, and allow to drain into the soup pot beneath.
2. Pick through the colander to pull out pieces of turkey. Slice into bite-sized pieces, and return to the stock. Discard remaining turkey bones and cartilage. If you want more turkey in the soup, look through the refrigerator to find a leftover thigh or two and use that.
3. Add sweet potato and carrots to the soup. Place pot on the stove, bring to a slow boil, and cook 30-45 minutes until vegetables are soft. Add scallions and cook 5 minutes more.
4. Fill as many mugs or bowls as you have soup for, and serve. If you’re inclined, you can put a bowl of cilantro or basil or bean sprouts on the table for people to add as desired, but if you don’t have any of these, don’t worry. The soup is remarkably flavorful with or without them.

Bon appetit!