Turkey Carcass Soup Recipe

Don't toss that turkey carcass! Instead, transform the leftovers from your holiday feast into a rich, comforting turkey carcass soup. This nutritious recipe is not only tasty and filling, but it's also an eco-friendly and budget-conscious way to minimize food waste.

What Exactly Is a Turkey Carcass?

A turkey carcass is what's left after you've finished eating a whole turkey. Rather than discarding it, many people choose to make stock or soup by using the bones and leftover bits to get the most out of the bird.

The bones and leftover bits of turkey impart a deep, savory flavor to the broth, making sure you extract every ounce of tastiness from your holiday feast.

How to Make Soup From a Turkey Carcass

Below is the full, detailed recipe, but here's a quick look at what to expect when you cook up this hearty turkey soup:

1. Prepare the broth: Place the turkey carcass in a large pot and cover with water. Bring to a boil, then lower the heat to a simmer. Let it cook until the remaining meat falls off the bones. Remove the meat, chop it up, and discard the bones. Strain the broth into a clean soup pot.
2. Make the soup: Add the chopped turkey to the strained broth and bring it to a boil again. Reduce the heat, then add the remaining vegetables and ingredients. Let it cook until the veggies are tender.

What to Pair with Turkey Carcass Soup

This waste-free meal is an excellent way to make the most of your Thanksgiving leftovers. Serve it alongside rolls, cornbread, stuffing, or biscuits for the perfect turkey soup pairing.

Explore More Ideas: 10 Creative Ways to Enjoy Your Thanksgiving Leftovers

How to Store Turkey Carcass Soup

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave for easy enjoyment.

Can Turkey Carcass Soup Be Frozen?

Yes, turkey carcass soup can be frozen. Allow the soup to cool, then transfer it into a freezer-safe container, portioned out if you’re not eating it all at once. Leave about an inch of space at the top of the container, as the soup will expand when frozen.

Freeze for up to one month. To reheat, thaw in the refrigerator overnight and warm it up on the stove or in the microwave.

Dinogo Community Tips and Praise

"This has become my new favorite soup recipe," says Denise Walker. "I added bow tie pasta, and it turned out so flavorful and satisfying. The broth really brought the taste to life. I absolutely loved it!"

"This soup is amazing," says Ros_Brit. "I followed the recipe but added a bit of chicken bouillon for extra flavor. It turned out to be the best soup I've ever made."

"This is the best soup I've ever made," exclaims Debbie Nelson-Scheffler. "We used a smoked turkey for Thanksgiving, and it made the soup absolutely incredible."

Editorial input by Corey Williams

Ingredients List

• 1 turkey carcass

• 4 quarts water

• 1 (28 ounce) can whole peeled tomatoes, chopped

• 6 small potatoes, diced

• 4 large carrots, diced

• 1 large onion, diced

• 2 stalks celery, diced

• 1 ½ cups shredded cabbage

• ½ cup uncooked barley

• 1 tablespoon Worcestershire sauce

• 1 ½ teaspoons salt

• 1 teaspoon dried parsley

• 1 teaspoon dried basil

• 1 large bay leaf

• ¼ teaspoon freshly cracked black pepper

• ¼ teaspoon ground paprika

• ¼ teaspoon poultry seasoning

• 1 pinch dried thyme

Instructions

Place the turkey carcass into a large soup pot, cover with water, and bring it to a boil over medium heat. Lower the heat to a simmer and cook for about 1 hour, or until the meat falls off the bones.

Take the turkey carcass out of the pot. Remove any remaining turkey meat, chop it up, and discard the bones.

Pour the strained broth through a fine mesh sieve into a clean soup pot. Add the chopped turkey to the strained broth and bring it to a boil.

Lower the heat and stir in the tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Let it simmer until the vegetables are tender, about 1 more hour.

Nutrition Information (per serving)