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Aunt Wanda's Turkey Carcass Soup

Rated as 3.86 out of 5 Stars

"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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Ingredients

1 h 15 m servings 214
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 214 calories; 1.7 43.9 4.9 4 182 Full nutrition

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Reviews

Read all reviews 32
  1. 37 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 th...

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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 th...

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 bon...

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...

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 h...

As is this recipe is a great inspiration. However, I did things slightly different and it made a great soup. Here is what I did...I used the carcass from my Crock Pot Turkey Breast and all of t...

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...

Good, but kind of bland. Had to doctor with herbs and chicken stock. Not enough broth in soup.

Cooked the carcass with carrots & celery and then strained and threw away veggies, bones etc. I then finished the recipe. It needs salt and pepper badly. Leftovers froze well.

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 i...