Turkey Carcass Soup Recipe
Turkey Carcass Soup Recipe
Table of Contents
Turkey Carcass Soup Recipe
This hearty, comforting Turkey Carcass Soup Recipe is the perfect way to repurpose your Thanksgiving turkey leftovers into a delicious, healthy soup. Loaded with vegetables and packed with flavor, this easy to make soup is ideal for warming up during cold winter days while making the most of every part of your holiday bird.
Description:
Thanksgiving dinner often leaves us with an abundance of delicious leftovers, especially that massive turkey carcass. Don’t let any of it go to waste. This turkey carcass soup recipe is the ideal way to create a second meal with what remains of your holiday bird. Making homemade soup from a Turkey Carcass Soup Recipe is incredibly easy, and it yields a comforting, nutritious dish that everyone in the family will love. Packed with protein from the turkey and loaded with fresh vegetables, this soup is not only flavorful but also good for you.
With a savory broth that’s rich in vitamins and minerals, this turkey carcass soup is perfect for meal prep, too. Freeze leftovers or enjoy it throughout the week to savor the flavors of Thanksgiving all over again. You can easily customize this recipe by adding your favorite vegetables and seasonings or using low sodium broth for a lighter option. Let’s dive into this step by step turkey carcass soup recipe and transform your leftovers into something new and delicious.
Ingredients
- 1 turkey carcass (from a 10-12 lb. turkey)
- 10 cups water
- 4 cups low sodium chicken or turkey broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 2 medium potatoes, diced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried sage
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Optional: 1 cup cooked rice or pasta for added heartiness
Instructions
- Prepare the Turkey Carcass: Place the turkey carcass in a large pot. Add 10 cups of water, making sure the water covers most of the carcass. Bring the water to a boil over medium high heat, then reduce the heat to low and let it simmer for 1.5 hours. This slow simmer will extract all the rich flavors from the bones and remaining meat.
- Strain the Broth: After 1.5 hours, remove the turkey carcass and any large pieces of bone. Strain the broth through a fine mesh strainer into a clean bowl or pot, discarding any bones, skin, or impurities. You’ll have a delicious homemade turkey broth ready for the soup base.
- Sauté the Vegetables: In a large pot, add a small amount of oil or butter over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until they’re softened and the onions are translucent.
- Add Broth and Seasonings: Pour the strained turkey broth and the additional 4 cups of chicken or turkey broth into the pot with the sautéed vegetables. Add the diced potatoes, bay leaf, thyme, rosemary, and sage. Stir to combine and bring the mixture to a simmer.
- Simmer and Add Turkey Meat: Simmer the soup for 20-25 minutes until the vegetables are tender. While the soup simmers, pick off any remaining turkey meat from the carcass. Shred the turkey meat into bite sized pieces and add it to the pot.
- Season and Serve: Taste the soup and adjust the salt and pepper as needed. If you’re adding rice or pasta, stir it in during the last 10 minutes of cooking. Remove the bay leaf, then ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze this soup for up to 3 months.
- Variations: Feel free to add extra vegetables like green beans, peas, or corn for more color and texture.
- Low Carb Option: Omit the potatoes and use cauliflower for a lower carb version.
- Gluten Free Option: This recipe is naturally gluten free, but if adding pasta, ensure it’s a gluten free variety.
Turkey Carcass Soup Recipe
Ingredients
- 1 turkey carcass from a 10-12 lb. turkey
- 10 cups water
- 4 cups low sodium chicken or turkey broth
- 1 large onion chopped
- 2 cloves garlic minced
- 3 large carrots sliced
- 3 celery stalks sliced
- 2 medium potatoes diced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried sage
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: 1 cup cooked rice or pasta for added heartiness
Instructions
- Prepare the Turkey Carcass: Place the turkey carcass in a large pot. Add 10 cups of water, making sure the water covers most of the carcass. Bring the water to a boil over medium high heat, then reduce the heat to low and let it simmer for 1.5 hours. This slow simmer will extract all the rich flavors from the bones and remaining meat.
- Strain the Broth: After 1.5 hours, remove the turkey carcass and any large pieces of bone. Strain the broth through a fine mesh strainer into a clean bowl or pot, discarding any bones, skin, or impurities. You’ll have a delicious homemade turkey broth ready for the soup base.
- Sauté the Vegetables: In a large pot, add a small amount of oil or butter over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until they’re softened and the onions are translucent.
- Add Broth and Seasonings: Pour the strained turkey broth and the additional 4 cups of chicken or turkey broth into the pot with the sautéed vegetables. Add the diced potatoes, bay leaf, thyme, rosemary, and sage. Stir to combine and bring the mixture to a simmer.
- Simmer and Add Turkey Meat: Simmer the soup for 20-25 minutes until the vegetables are tender. While the soup simmers, pick off any remaining turkey meat from the carcass. Shred the turkey meat into bite sized pieces and add it to the pot.
- Season and Serve: Taste the soup and adjust the salt and pepper as needed. If you’re adding rice or pasta, stir it in during the last 10 minutes of cooking. Remove the bay leaf, then ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze this soup for up to 3 months.
- Variations: Feel free to add extra vegetables like green beans, peas, or corn for more color and texture.
- Low Carb Option: Omit the potatoes and use cauliflower for a lower carb version.
- Gluten Free Option: This recipe is naturally gluten free, but if adding pasta, ensure it’s a gluten free variety.
