How to Make Turkey Soup from the Carcass
When you’ve finished enjoying a delicious roast turkey, don’t throw away the carcass! Instead, turn it into a flavorful and wholesome turkey soup that will warm you up on cold days and make excellent use of every part of the bird. Making turkey soup from the carcass is not only budget-friendly but also sustainable, reducing food waste and providing a rich stock for soups, stews, and other dishes.
Ingredients:
- 1 turkey carcass, picked clean of meat
- Water
- 2 onions, roughly chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon whole peppercorns
- Salt to taste
- Additional seasonings and herbs (such as thyme, rosemary, or parsley) to taste
Instructions:
- Place the turkey carcass in a large pot and cover it with water.
- Add the chopped onions, carrots, celery, bay leaves, peppercorns, and a pinch of salt to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours, skimming off any foam that rises to the surface.
- Once the stock has simmered and the flavors have melded together, strain the liquid to remove the solids and discard them.
- Return the turkey stock to the pot and add any additional seasonings or herbs to taste.
- Shred any remaining turkey meat and add it to the soup for extra flavor and texture.
- Simmer the soup for another 30 minutes to allow the flavors to combine fully.
- Adjust the seasoning with salt and pepper as needed before serving hot.
Enjoy your homemade turkey soup from the carcass with crusty bread or a side salad for a comforting and satisfying meal that celebrates the full potential of your holiday turkey.
Remember:
Homemade turkey soup can be stored in the refrigerator for up to 4 days or frozen for longer-term storage. Simply reheat before serving for a quick and nourishing meal.
