Turkey Carcass Soup Recipe
User Reviews
5
Turkey Carcass Soup Recipe
Description
The Turkey Carcass Soup Recipe begins by simmering a turkey carcass with kosher salt, black pepper, dried thyme, and a bay leaf to make a rich broth over several hours. Skimming foam and straining create a clear stock. This stock is then reheated, and olive oil is used to sauté carrots, celery, and onions until tender-crisp with golden onions. The diced skinless cooked turkey breast is added back to the pot. The broth and sautéed ingredients combine to form a hearty soup featuring the wholesome flavors of turkey and vegetables.
The soup offers a gentle blend of herbs and seasoning with the natural depth of slow-cooked turkey bones. The vegetables retain slight texture, providing body without overpowering the broth. Serving this soup warm highlights the blend of savory and aromatic components in an accessible dish suited for using leftover turkey carcass and meat.
For creaminess, the recipe suggests adding heavy cream to the broth before combining with vegetables, warming gently without boiling. Leftovers store well refrigerated for up to four days, and reheating can be done in the microwave at reduced power, or individual portions can be frozen for convenience. Skimming fat after chilling allows for a leaner broth, though retaining fat adds flavor depth.
Ingredients
For the basic broth:
- turkey carcass
- 3 quarts water
- 1 tablespoon kosher salt or ½ tablespoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- ½ teaspoon thyme dried
- 1 bay leaf
For the turkey soup:
- 2 tablespoons olive oil
- 1 cup carrot sliced
- 1 cup celery sliced
- 1 cup onion chopped
- 2 cups turkey breast skinless, diced ; 10 ounces, cooked
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
- Skim fat from the broth after chilling to reduce greasiness, but fat can be left for added flavor.
- Adding heavy cream to some of the broth before mixing with vegetables creates a creamy soup variation; avoid boiling after adding cream.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat in the microwave on 50% power to prevent overcooking or freeze individual portions sealed with plastic wrap.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
