Easy Turkey Carcass Soup
Create a hearty meal the whole family will love with this recipe for Turkey Carcass Soup! It’s the perfect way to use the turkey carcass to minimize food waste and enjoy tasty leftovers.
Servings: 8
Calories: 218kcal
Ingredients
Turkey Stock Ingredients
- 1 turkey carcass cleaned of skin, fat and meat
- 1 large white or yellow onion peeled and quartered
- 3 carrots quartered
- 3 stalks celery quartered
- 2 tablespoons salt
- 10 peppercorns
- 6 bay leaves
- 2-3 sprigs fresh parsley or 2 teaspoon dry
- water to top
Turkey Soup Ingredients
- 1 tablespoon butter
- 1 cup diced white onion
- 5 large carrots diced
- 4 stalks celery diced
- 1 tablespoon poultry seasoning
- 2 ½ cups diced turkey meat
- 9 -10 cups turkey stock
- cooked rice or cooked pasta as needed for serving
Instructions
- Break the turkey carcass apart at the joints where you can, in order to be able to fit it into the soup pot. Remove all the skin and fatty parts as well.
- Place the turkey pieces into a large stock pot. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavour, add them in!) .
- Add in the salt, peppercorns, bay leaves,,fresh parsley, and then cover the turkey with water, just to the top of it.
- Simmer for 3-4 hours until the turkey bones are starting to break down, the meat is falling off the bone and the broth is looking cloudy.
- Remove the carcass from the soup pot carefully and set aside. Strain the broth through a fine mesh strainer then place in another pot.
- Chose the soup pot that you want to use, then add in the butter. Fry the onions until soft, then add in the celery and carrots. Fry for another 4-5 minutes, then add in the poultry seasoning. Fry for 1 minute.
- Add in the turkey meat, the broth and the cooked rice or cooked pasta, Stir. Bring to a low simmer and cook until the rice is done and the vegetables are soft.
- Serve and enjoy.
Notes
- Use cold water: When making the stock, pour cold water over the turkey bones and veggies. Starting with cold water will yield a more flavorful result.
- Skim the fat: As the broth simmers, skim off any fat or foam that rises to the top and discard it for a less cloudy broth.
- Add more aromatics to the stock: Use your favorite fresh herbs and spices to infuse flavor into your soup.
Nutrition
Calories: 218kcal | Carbohydrates: 22g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 2307mg | Potassium: 786mg | Fiber: 3g | Sugar: 10g | Vitamin A: 11602IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg