Steps to Clarify Turkey Soup

1. Strain the Broth

   • After simmering your soup, pour it through a fine-mesh strainer or cheesecloth to remove large particles, like vegetables, turkey pieces, and herbs.

2. Cool the Broth

   • Let the broth cool down and refrigerate it for a few hours (or overnight). This allows any fat to solidify on the surface.

3. Skim the Fat

   • Once the fat solidifies, use a spoon to carefully remove it from the top. This step reduces cloudiness and gives you a leaner broth.

4. Egg White Clarification Method (Optional)

   • Beat 1–2 egg whites until frothy and gently mix them into the cooled broth.
   • Heat the broth slowly, stirring occasionally. The egg whites will coagulate as they cook and trap impurities.
   • Once the broth comes to a gentle simmer, stop stirring and let it cook for a few more minutes.
   • Strain the broth again through a cheesecloth to remove the egg white solids.

5. Final Strain

   • For extra clarity, strain the broth one last time using a fine mesh or multiple layers of cheesecloth.