Go Back Email Link
Print

Turkey Carcass Soup

I've been making this soup the weekend after Thanksgiving for years. It's hardy enough to be dinner! I usually make the stock one day one and then finish the soup on the next day.
Course Main Course, Soup
Keyword Soup, Turkey Left Overs
Author Eleanor Andersen

Ingredients

Stock

  • 1 turkey carcass broken into pieces
  • defatted pan juices or gravy that may be left over
  • 12 cups water or enough to cover carcass completely
  • 2 medium onions coarsely chopped
  • 3 ribs celery diced with leaves, if available
  • ½ cup carrots diced
  • ½ cup diced well-washed leek optional
  • 1 tsp salt if desired
  • Bouquet garni, made by tying 6 sprigs fresh parsley, 12 teaspoons thyme leaves in cheesecloth, and one bay leaf

Soup

  • 2 tbsp onion minced
  • 1 clove garlic minced
  • 1 tbsp butter
  • 1 cup carrots diced
  • ½ cup celery diced
  • ½ cup mushrooms finely chopped
  • 1½ tbsp all-purpose flour
  • 6-7 cups turkey stock
  • ⅓ cup raw barley
  • 1 cup cooked turkey diced
  • 1 tsp marjoram
  • salt and pepper to taste
  • 2 tbsp chopped parsley

Instructions

Stock

  • Combine all the ingredients in a large pot, bring the stock to a boil and simmer it, partially covered, for 2 to 3 hours. (This stock gets better the longer it simmers, as long as you don't cook away the liquid.)
    Strain the stock and skim off the fat.

Soup

  • In a large saucepan, sauté the onion and garlic in butter until they are soft.
    Add the carrots, celery, and mushrooms, and cook the vegetables, stirring them, 3-5 minutes longer.
    Add the flour, and cook the mixture, stirring, for another minute.
    Add the stock, marjoram, salt, pepper and barley. Bring the soup to a boil, reduce the heat, and simmer the soup partially covered for about 1 hour.
    Add the turkey meat, adjust the seasonings, and heat the soup to boiling.
    Sprinkle the soup with parsley just before serving.