How to Make Turkey Carcass Soup
User Reviews
4.8
222 reviews
Excellent
How to Make Turkey Carcass Soup
Report
One of the best ways to use up your holiday leftovers is to make a turkey carcass soup when you are done with your roast turkey.
Share:
Ingredients
Turkey Stock Ingredients
- 1 turkey carcass cleaned of skin, fat and meat
- 1 large white or yellow onion, peeled and quartered
- 2 carrots
- 2 talks celery
- 2 tablespoons salt
- 5 peppercorns
- 3 bay leaves
- 2-3 sprigs fresh parlsey or 2 tsp dry
- water to top
Turkey Soup Ingredients
- 1 tablespoon butter
- 1 cup diced white onion
- 4-5 large carrots diced large
- 3-4 talks celery diced large
- 2 teaspoons poultry seasoning
- 2 cups diced turkey meat
- 8-10 cups turkey stock
- 1 cup wild rice mix
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.
Turkey Soup Ingredients
- 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 rice, Stir. Bring to a low simmer and cook until the rice is done and the vegetables are soft.
- Serve and enjoy.
Notes
- If you want to reduce the stock, after you strain it you can return it to the same pot and boil it until it's reduced. This will make it stronger tasting.
- I have estimated that you will have around 8-10 cups of broth when you are done cooking to use in your soup. If you made more than that, simply store the extra in a container and freeze for later!
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
29g
(10%)
Protein
23g
(46%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
50mg
(17%)
Sodium
459mg
(19%)
Potassium
656mg
(19%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
6160IU
(123%)
Vitamin C
4.5mg
(5%)
Calcium
44mg
(4%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 459mg | 19% |
| Potassium | 656mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 6160IU | 123% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 44mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
222 reviews
Excellent
Other Recipes
You'll Also Love
