Ingredients:

1 turkey

1/2 lemon

1 onion

4stalks celery

Fresh thyme and rosemary

For the stock:

1 onion

3 carrots

3 sticks celery

5 cloves garlic

1/8 cup whole peppercorns

4 sprigs fresh thyme

1/2 bunch fresh parsley

For the soup:

1 cup diced onion

1/2 cup celery diced celery

1 cup chopped carrots

1cup chopped red pepper

1/4 cup finely chopped parsley

1 teaspoon chopped fresh thyme

1teaspoon chopped fresh sage

5 cloves finely chopped garlic

1/2 white wine

6 cups turkey stock

2 russet potatoes, cut into 1/2 inch cubes

Salt and pepper to taste

Method:

Preheat oven to 350°

1. Pat dry the turkey. Season with salt and pepper. Stuff the cavity with 1/2 lemon, thyme and rosemary. Add onion (cut into quarters) and 4 sticks if celery into the roasting pan.

2. Roast the turkey until it reaches 365° internal.

3. Remove from oven. Let cool. Remove meat from carcass, shred, and set enough aside for the soup. Store the balance for turkey pot pie or other recipes of your choice.

Prepare the stock:

1. Place bones and remaining stock ingredients into a large stock pot. For deeper flavour, roast the bones for 30 minutes in a 350° oven first, then add to stock pot.

2. Cover with water. Bring to a slow slimmer and cook for 1.5 hours. Skim any foam that appears from the top of the stock as it simmers.

3. Cool the stock slightly. Then strain through a fine mesh sieve lined with a clean tea towel to filter out impurities. Return to stock pot and reduce, continuing to skim any foam that appears.

4. Set aside

For the soup:

1, Saute the onions, celery, carrots, pepper, sage, thyme, and parsley on low heat until onions are translucent, about 5 minutes.

2. Add the garlic and cook a further 2 minutes until fragrant.

3. Deglaze the pen with the white wine.

4. Add turkey stock.

5. Add turkey.

6. Simmer for 30 minutes on luw.

7, Add potatoes and cook for 10 minutes, until tender.

8. Season with salt and pepper to taste.