How to Make Turkey Soup from a Leftover Carcass

Save a roast turkey carcass to make a satisfying soup.

A rich, satisfying soup can be made from the carcass of a holiday roast turkey. After the meal, set the carcass aside and reserve a few slices of turkey, about enough to make 1 cup. Leave the meat clinging to the bones of the carcass and place it and the reserved meat in a freezer storage bag. Freeze it until you are ready to make the soup. This way, you can have another delicious turkey treat long after the holidays pass.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• For the stock:
• Stockpot
• 1 turkey carcass, broken into pieces
• 2 medium onions, coarsely chopped
• 2 stalks celery and leaves, coarsely chopped
• ½ cup diced carrots
• ½ cup diced, well-washed leek
• ½ cup diced turnip
• 1 garlic clove, minced
• 1 tsp. salt
• 6 sprigs fresh parsley
• ½ tsp. dried thyme
• 1 bay leaf
• Strainer
• Large bowl or other container
• Wooden spoon
• Skimmer
• For the soup:
• Stockpot
• Knife
• Wooden spoon
• 2 tbsp. minced onions
• 1 minced garlic clove
• 1 tbsp. olive oil
• 1 cup diced carrots
• ½ cup diced celery
• ½ cup finely chopped mushrooms
• 1 ½ tbsp. flour
• 6 to 7 cups turkey stock
• 1 tsp. dried marjoram
• Salt and pepper to taste
• 1/3 cup raw barley or rice
• 1 cup diced turkey meat
• Dash of hot pepper sauce
• 2 tbsp. chopped fresh parsley

Turkey Stock

1. Thaw the frozen carcass and meat.

2. Break up the carcass into pieces and place them in a stockpot. Chop the vegetables and garlic and add them to the stockpot along with 12 cups of water, or enough to cover the carcass completely. Add the salt, parsley, thyme and bay leaf.

3. Bring the stock to a boil. Turn it down to a simmer. Partially cover the pot with the lid and simmer the stock for 2 to 3 hours. The longer it simmers, the stronger the stock; take care that stock isn't lost through evaporation. Move the lid to almost entirely cover the pot during the last hour, and turn the heat down to the lowest possible simmer.

4. Strain the stock into a large bowl or other container. Use a wooden spoon to rub the softened vegetables against the sides of the strainer.

5. Allow the stock to cool. Use a skimmer to remove the fat on the surface of the stock.

Turkey Soup

1. Heat the oil in a stockpot and sauté the chopped onion and minced garlic until soft.

2. Add the diced carrots and celery, and the chopped mushrooms; sauté for 5 minutes.

3. Sprinkle 1½ tbsp. of flour over the vegetables. Cook for an additional minute, stirring all the while.

4. Add the stock, marjoram, salt and pepper and barley or rice. Bring the soup to a boil. Partially cover the pot and reduce the heat. Simmer the soup for 1 hour.

5. Add 1 cup of diced turkey meat and a dash of hot pepper sauce. Adjust the seasonings to your taste. Turn off the heat. When ready to serve, add the chopped parsley for garnish.

Tips & Warnings

• If you prefer a thicker sauce, mix 2 tbsp. cornstarch to a cup of water until well blended and add during the last thirty minutes of cooking.

References

• Food.com: Jane Brody Turkey Carcass Soup
• WhatscookingAmerica.net: Let's Make Turkey Stock
• Food Network: Next Day Turkey Soup