Turkey Carcass Soup Recipe
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5.0
21 reviews
Excellent
Turkey Carcass Soup Recipe
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Making turkey carcass soup is a beloved Thanksgiving day tradition in my family. Slowly simmered turkey bones make a flavorful stock.
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Ingredients
For the basic broth:
- The carcass of a 10-12-pound turkey
- 3 quarts water
- 1 tablespoon Diamond Crystal kosher salt or ½ tablespoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
For the turkey soup:
- 2 tablespoons olive oil
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup onion chopped
- 2 cups cooked turkey breast skinless, diced ; 10 ounces
Instructions
- Place the turkey carcass in a large stockpot and cover it with cold water. Add the kosher salt, black pepper, thyme, and bay leaf. Bring to a boil. Skim the foam off the surface. Reduce the heat to medium-low so the stock is at a gentle simmer. Cook, partially covered, for 3 hours.
- Remove the bones and bay leaf and discard. Strain the stock through a strainer. Measure how much liquid you have - you should now have about 2 quarts of stock. If you have less, add enough water to get to 2 quarts. Wipe the stockpot clean with moist paper towels.
- In the clean stockpot, heat the olive oil over medium-high heat for about 2 minutes. Add the carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are tender-crisp, for about 5 minutes. You want the onions golden, not browned. If the bottom of the stockpot becomes too dry, add a splash of water. Add the turkey meat.
- Skim the fat layer from the top of the broth if you wish, and then add it back to the stockpot. Bring back to a simmer and cook just until heated through, about 5 more minutes.
- Serve immediately.
Notes
- The sodium content is an estimate.
- It's up to you if you'd like to skim the fat layer off the top of the turkey stock. I prefer not to since the fat adds so much flavor. If you decide to skim it, it's easier to allow the stock to cool completely in the fridge. The fat will float to the top and harden, making it easy to remove. Then, you can reheat the stock and proceed to make the soup.
- To make a creamy soup, stir half a cup of heavy cream into the strained broth, then add it to the saucepan with the sauteed vegetables and gently heat the soup for a few minutes, taking care not to bring it to a boil.
- You can keep the leftovers in an airtight container in the fridge for up to four days. I reheat bowls or mugs of them in the microwave, covered, at 50% power. You can also freeze individual portions in mugs. Seal their tops with a few layers of plastic wrap before freezing.
Nutrition Information
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Serving
1cup
Calories
123kcal
(6%)
Carbohydrates
5g
(2%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
546mg
(23%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 123kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 546mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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