Turkey Carcass Soup

Turkey Carcass Soup

70 Reviews 8 Pics
  • Prep

    45 m
  • Cook

    2 h
  • Ready In

    2 h 45 m
BirdNSav
Recipe by  BirdNSav

“A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
  2. Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.

Share It

Reviews (70)

Rate This Recipe
PAT79
124

PAT79

This is a great soup made from bones that most cooks discard. Like others for years I've used the carcass for soup. After our turkey dinner is over, my husband immediately takes most all the meat off the carcass (putting aside any small scraps to be used in the soup) and cuts the carcass in manageable pieces. Then I put the carcass in my largest crock pot along with a large onion, some cut up carrots and celery, and salt and pepper. I cook it all night on low and the next morning after discarding the carcass and vegetables, I have the most wonderful stock. I can then freeze the stock and turkey scraps until a couple weeks later when the family is again yearning for turkey.

Nana
92

Nana

My grandmother (born 1893) learned this from her grandmother (an Irish immigrant in the 1860's), but they added a Tblsp of cider vinegar to the water with the carcass and cooked it slowly overnight on the back of the wood stove (my crock pot today) to draw the calcium from the bones. Doing this turns the broth just slightly milky and gives the soup a unique flavor.

Dmseck
53

Dmseck

I've also been making this type of soup for many years, but cook it longer on lower heat, to pull as much flavor from the bones as possible. I used tomatoes, as per recipe, but prefer turkey soup without them, so will leave them out next time. Also, I prefer a stronger turkey flavor, so I'll cut the water back to 3 quarts. I added a bag of frozen mixed vegetables and did not strain the broth. Great recipe for those who have never tried this method. Thanks. : )

More Reviews

Similar Recipes

Day-After-Thanksgiving Turkey Carcass Soup
(105)

Day-After-Thanksgiving Turkey Carcass Soup

Hearty Turkey Soup with Parsley Dumplings
(67)

Hearty Turkey Soup with Parsley Dumplings

Old Man's Turkey Noodle Soup
(28)

Old Man's Turkey Noodle Soup

Aunt Wanda's Turkey Carcass Soup
(21)

Aunt Wanda's Turkey Carcass Soup

Turkey Soup with Dressing Dumplings
(21)

Turkey Soup with Dressing Dumplings

Turkey Soup with Root Vegetables
(14)

Turkey Soup with Root Vegetables

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 27.7 g
  • 9%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Old Man's Turkey Noodle Soup

>

next recipe:

Heavenly Turkey Soup