Aunt Wanda's Turkey Carcass Soup Recipe -
Aunt Wanda's Turkey Carcass Soup Recipe
  • READY IN hrs

Aunt Wanda's Turkey Carcass Soup

Recipe by  

"Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!"

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.
  2. Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.
  3. Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

Excellent. Make the day after Thanksgiving or freeze the carcass/skin, then defrost to make recipe later. Use a crock pot/slow cooker (or pressure cooker) & make it even easier on yourself. Just make certain you cover the carcass entirely with water. Sometimes I use 3 parts water & 1 part canned broth to enhance flavor. I use a strainer over a bowl to strain out the bones/skin & retain the yummy soup. This is easier than trying to pick out bones by hand, unless you have a big, Chinese strainer "spoon". This works for me too.

Most Helpful Critical Review
Dec 29, 2003

My problem with this soup is the method. As written, you end up sorting though the vegetables to fish out the bones, fine if you get them all, dangerous and messy if you don't. I like to boil the turkey carcass in water with onions, celery, herbs, and carrots added for flavor, then strain the broth and put it out on the porch until the fat rises. I throw away the fat and cook the "final" vegetables in the strained broth. Takes a bit longer, but surely less of a mess. The flavor of the soup is great, though, as long as you don't use too much water. By making the broth before adding the final vegetables, you have the option of cooking down the broth to concentrate it if needed. This broth is rich in calcium because of the bones, for an additional bonus.


25 Ratings

Jan 06, 2004

This recipe should be rewritten. A novice might believe that 5 cups of water is correct, it is not. That depends on the carcass size. Also, the rice will turn to mush and picking the carcass bones out of the "soup" is a mess. There are better recipes for turkey soup.

Oct 19, 2005

Personally, I make my broth the way PatsyK describes below. The only difference is that prior to simmering the bones and stock veggies, I roast the broken up carcass/skin/meat in the oven at a high heat, turning regularly. This adds a really good flavor to the stock, and also turns it a nice golden brown color.

Jun 29, 2004

I used this recipe with a few changes based on other reviews. Omit the rice. Add wide egg noodles the last 15 minutes. I used the spices that I would use with chicken soup. Oregano,basil,bay leaves,majoram,ground thyme,salt,pepper and a little lemon juice. Tastes great and made a whole pot of soup with what I would have thrown away. Thank you.

Oct 09, 2003

I like to add other leftovers to this soup, such as left over spinach, sweet and white potatoes, celery, carrots, onion, parsnip, peas, corn, whatever is around. Barley or orzo also goes well in the soup. Sometimes I will process half of the cooked soup to thicken it.

Oct 09, 2003

I added potatoes and onions - yums! You can pretty much throw anything into the pot; so easy!

Mar 22, 2003

I liked this recipe, and I too changed it a lot. I added lots of veggies and at least twice the water. I also added barley which made it yummy. I'll definitely use this recipe when I have leftover turkey or chicken.


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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