Simmering the your leftover Thanksgiving turkey carcass for 4 hours results in a full-bodied, fragrant broth, which becomes the base of this flavorul soup.
Strain the broth through a colander and then again through a fine strainer. Pour the strained broth into a large saucepan and boil until reduced to 9 cups. Remove from the heat and cool at room temperature for about an hour; refrigerate overnight. Skim off the fat before using.
Bring a 3-quart saucepan of well-salted water to a boil. Stir in the rice. Boil, stirring occasionally, until just tender, about 14 minutes.
Drain the rice and add it to the soup along with the turkey and lemon juice. Simmer just to heat the turkey, about 1 minute. Season to taste with salt. Sprinkle each serving with grated pecorino.
Make Ahead Tips
The turkey broth will keep for 3 days in the refrigerator or 2 months in the freezer.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Just ate a bowl and found it light and delicious.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.