Turkey carcass soup is a broth-based soup made by simmering a leftover turkey carcass with vegetables and herbs. This recipe uses 1 leftover turkey carcass weighing about 3 to 4 pounds, combined with 3 cups of chopped mixed vegetables like carrots, celery, and onions, plus 8 cups of water. The cooking time totals about 3 hours: the carcass simmers into a broth, then the strained broth cooks with fresh diced vegetables and the turkey meat picked from the bones. Add noodles or rice for a heartier bowl.
Making turkey carcass soup is an efficient way to utilize the entire bird, extracting flavor and nutrients that might otherwise go to waste. The slow simmer breaks down the bones and connective tissue, producing a rich broth. This soup is versatile: you can add cooked pasta, rice, or extra vegetables for a heartier meal. It also freezes well for future use.
What You Need for Turkey Carcass Soup
- Turkey carcass: The main flavor base, about 3 to 4 pounds. Use the leftover bones and skin after carving your turkey.
- Mixed vegetables: 3 cups chopped carrots, celery, and onions provide flavor depth and sweetness. You can substitute parsnips or leeks.
- Water: 8 cups to cover the carcass and vegetables, forming the broth. Add a little more if the carcass is not covered.
- Salt: 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt) for seasoning. Adjust to taste: if your turkey was dry-brined, the bones and skin are already seasoned, so taste before salting.
- Peppercorns and bay leaves: Whole peppercorns (1 teaspoon) and 2 bay leaves add subtle aroma and spice.
- Fresh vegetables for the soup: 2 cups diced carrots, celery, and onion, cooked in the strained broth so the soup has tender vegetables.
- Turkey meat: the meat picked from the carcass after simmering, usually 1 to 2 cups.
- Fresh parsley: 1/4 cup chopped, added at the end for freshness. You can use thyme or dill as alternatives.
- Optional additions: 1 cup cooked noodles or rice to make the soup more filling.
Step-by-Step Instructions
- Break the turkey carcass into smaller pieces to fit in your stockpot. Combine with 3 cups chopped carrots, celery, and onions and 8 cups cold water.
- Heat over medium-high until it reaches a gentle boil, then reduce to low heat to maintain a simmer. Cook uncovered for 2 hours, skimming off any foam or impurities that rise to the surface every 20 minutes.
- After 2 hours, add 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt), 1 teaspoon whole black peppercorns, and 2 bay leaves. Continue simmering for another 30 minutes to infuse flavors.
- Turn off the heat and strain the broth through a fine-mesh sieve into a large bowl or pot. When the bones are cool enough to handle, pick off the meat and set it aside. Discard the bones, skin, and cooked vegetables.
- Return the strained broth to the pot, skim off the fat, and add 2 cups diced fresh carrots, celery, and onion. Simmer for 15 to 20 minutes, until the vegetables are tender.
- Stir in the picked turkey meat and 1/4 cup chopped fresh parsley. Taste and add more salt if necessary. If desired, add 1 cup cooked noodles or rice and warm the soup for 5 minutes before serving.
Tips for Making Turkey Carcass Soup
Use cold water when starting the broth to help extract more gelatin and flavor from the bones. Skimming foam during simmering prevents cloudiness and improves taste. Avoid boiling the broth vigorously; a gentle simmer is best to keep the broth clear and flavorful. Adding fresh herbs at the end preserves their bright flavor. If you want a clearer broth, strain it twice through cheesecloth or a fine sieve.
Common Mistakes to Avoid
Do not rush the simmering time: undercooking will result in a weak broth, but overcooking may cause bitterness from broken-down vegetables. Avoid adding too much salt at the start; it’s better to season at the end after straining. Skim the fat from the strained broth, or chill it and lift off the fat once it sets, so the soup is not greasy. Also, discard the foam regularly to prevent off-flavors and cloudiness in the soup.
Storage Tips
Store turkey carcass soup in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze the soup in portions for up to 3 months. When reheating, bring the soup to a boil on the stove, stirring occasionally. Noodles or rice soak up broth in storage, so add a splash of water if needed.
The carcass from a dry brine turkey makes a well-seasoned broth for this soup. For the rest of the holiday leftovers, the pan drippings go into a turkey gravy with drippings.
Can I use a whole turkey instead of just the carcass?
This recipe focuses on using the leftover carcass after carving the turkey. Using a whole turkey would require longer cooking times and adjustments for meat portions.
Can I add other vegetables to the soup?
Yes, you can add parsnips, leeks, or potatoes. Dice them and add them with the fresh vegetables after straining, not to the broth pot, or they will be discarded with the solids. Potatoes need about 15 to 20 minutes.
Is it necessary to strain the broth?
Straining removes bones, vegetable solids, and any impurities, resulting in a clear broth. It is recommended for best texture and presentation.
Can I make this soup in a slow cooker?
Yes, place the carcass, vegetables, and water in a slow cooker and cook on low for 6 to 8 hours. Add salt and herbs near the end.
How do I make the broth more flavorful?
Use cold water to start, simmer gently for the full time, and include aromatic herbs like bay leaves and peppercorns. Adding a splash of acid like lemon juice or vinegar near the end can brighten the flavor.
Turkey Carcass Soup with Vegetables and Herbs
- Total Time: 185 minutes
- Yield: 6 servings
Description
Turkey carcass soup uses a leftover turkey carcass, 3 cups chopped vegetables, and 8 cups water. Simmer for 2 hours to extract flavor and nutrients.
Ingredients
1 leftover turkey carcass (about 3 to 4 pounds)
3 cups chopped carrots, celery, and onion (for the broth)
8 cups cold water
2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt)
1 teaspoon whole black peppercorns
2 bay leaves
2 cups diced carrots, celery, and onion (for the soup)
1 to 2 cups turkey meat picked from the carcass
1/4 cup chopped fresh parsley
Optional: 1 cup cooked noodles or rice
Instructions
Break the turkey carcass into smaller pieces and place in a large stockpot. Add 3 cups chopped carrots, celery, and onion and 8 cups cold water.
Bring to a gentle boil over medium-high heat, then reduce to low and simmer uncovered for 2 hours. Skim foam from the surface occasionally.
Add the salt (taste first if the turkey was dry-brined), peppercorns, and bay leaves. Simmer for an additional 30 minutes.
Strain the broth through a fine-mesh sieve. Pick the meat off the bones and set it aside; discard the bones, skin, and cooked vegetables.
Return the broth to the pot, skim off the fat, and add 2 cups diced fresh carrots, celery, and onion. Simmer 15 to 20 minutes, until tender.
Stir in the turkey meat and parsley, adjust the salt, and add the cooked noodles or rice if using. Heat through for 5 minutes before serving.
Notes
Use cold water to start for better broth clarity.
Skim foam to avoid cloudy broth.
Add salt at the end to control seasoning.
Strain broth thoroughly for best texture.
Freeze leftovers in airtight containers up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 170 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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