"A great way to not waste a single bite of turkey. This is a delicious soup and one of my favorites. If you want to freeze some, leave out the potatoes." — BirdNSav
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1 1/2 cups
1 (28 ounce) can
whole peeled tomatoes, chopped
1 1/2 teaspoons
freshly cracked black pepper
This is a great soup made from bones that most cooks discard. Like others for years I've used the carcass for soup. After our turkey dinner is over, my husband immediately takes most all the meat off the carcass (putting aside any small scraps to be used in the soup) and cuts the carcass in manageable pieces. Then I put the carcass in my largest crock pot along with a large onion, some cut up carrots and celery, and salt and pepper. I cook it all night on low and the next morning after discarding the carcass and vegetables, I have the most wonderful stock. I can then freeze the stock and turkey scraps until a couple weeks later when the family is again yearning for turkey.
This was okay, but didn't meet my expectations. I had hoped the seasonings would result in a more flavorful broth. I did like the combination of vegetables.
My grandmother (born 1893) learned this from her grandmother (an Irish immigrant in the 1860's), but they added a Tblsp of cider vinegar to the water with the carcass and cooked it slowly overnight on the back of the wood stove (my crock pot today) to draw the calcium from the bones. Doing this turns the broth just slightly milky and gives the soup a unique flavor.
I've also been making this type of soup for many years, but cook it longer on lower heat, to pull as much flavor from the bones as possible. I used tomatoes, as per recipe, but prefer turkey soup without them, so will leave them out next time. Also, I prefer a stronger turkey flavor, so I'll cut the water back to 3 quarts. I added a bag of frozen mixed vegetables and did not strain the broth. Great recipe for those who have never tried this method. Thanks. : )
Glad to see an after Thanksgiving turkey soup. I've making this for years as did my mother. You might want to try creating the soup in a slow cooker. Less water is lost and the flavors remains very fresh. Fantastic!
I have done this for years, my mother taught me, and I've fed this to my kids growing up. They lovingly call this " bone soup". Whenever I make this they come over for some. The grandkids love my "bone soup".
Delish! Great recipe and easy to make the day after Thanksgiving. I had to adjust the seasoning a bit due to the huge turkey we had but turned it out wonderful and I'm going to make this from now on instead of going shopping on black Friday.
Very good. Made as directed. It does need twice the barley. Next time I think I might try it with mushrooms (sauteed) instead of tomatoes. I like the idea of removing the one processed ingredient and keeping it more in the seasonal vegetable theme.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Carcass Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 12
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