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How to Make Turkey Carcass Soup
How to Make Turkey Carcass Soup details a two-stage process: simmering a cleaned turkey carcass with aromatics to create a flavorful stock, then using the stock to make a hearty soup with turkey meat, vegetables, wild rice, and poultry seasoning. This method yields a rich, comforting soup that efficiently uses leftover turkey bones and meat.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
3 hrs 10 mins
Servings:
8
Calories:
261 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 261
% 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.