How to Make Turkey Carcass Soup
User Reviews
4.8
How to Make Turkey Carcass Soup
Description
The recipe begins with breaking down and cleaning a turkey carcass, removing skin and fat, then simmering it with quartered onion, carrots, celery, salt, peppercorns, bay leaves, and parsley in water. This simmering for 3-4 hours extracts flavors and gelatin, resulting in a cloudy, rich broth.
Once the stock is strained, it is used as the base for the soup. Butter is melted in a pot to sauté diced onions, celery, and carrots before adding poultry seasoning. Diced turkey meat is incorporated along with the prepared stock and wild rice. The soup is cooked until the wild rice is tender and flavors meld.
This soup provides a nourishing way to use turkey leftovers and bones, creating a warming meal with layered flavors from the homemade stock and seasonings. It can be enjoyed as a main course or a warming starter.
To intensify flavor, the stock can be reduced after straining by boiling. Any excess stock can be refrigerated or frozen for future use, approximately 8 to 10 cups yield from the process.
Ingredients
Turkey Stock Ingredients
- 1 turkey carcass cleaned of skin, fat and meat
- 1 large onion white or yellow, peeled and quartered
- 2 carrot
- 2 talks celery
- 2 tablespoons salt
- 5 peppercorns
- 3 bay leaf
- 2-3 parsley or 2 tsp dry, fresh sprigs
- water to top
Turkey Soup Ingredients
- 1 tablespoon butter
- 1 cup onion white, diced
- 4-5 large carrot diced large
- 3-4 talks celery diced large
- 2 teaspoons poultry seasoning
- 2 cups turkey diced 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
- After straining, reduce the stock by boiling if you want a stronger broth for the soup.
- The recipe yields about 8 to 10 cups of broth; excess can be stored in the refrigerator or frozen for later use.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
