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My review
Turkey Carcass Soup
BirdNSav
"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."
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Ingredients
2 h 45 m servings 133 calsOriginal recipe yields 12 servings
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Directions
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- Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass and remove and chop any remaining turkey meat. Chop the meat.
- Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring the to a boil, reduce heat, and stir in the potatoes, carrots, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour. Remove bay leaf before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 133 calories; 1.3 g fat; 27.7 g carbohydrates; 4.2 g protein; 2 mg cholesterol; 439 mg sodium. Full nutrition
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Reviews
Read all reviews 196245 Ratings
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Most helpful positive review
10/29/2011
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 me...
Most helpful critical review
11/28/2011
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.
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10/29/2011
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 me...
11/18/2011
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 overn...
10/28/2011
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 sou...
12/28/2014
WOW!! This has to be the one of the best soups I've ever made. Here's what I did: Using 4 quarts of chicken broth, 1 whole head of garlic gently crushed, 3 cut up carrots, 3 stalks of cut up ce...
11/27/2011
Makes a nice hearty soup. I left out tomatoes, cabbage & potatoes but added extra carrots, celery & barley. I simmered the carcass on very low heat for more than three hours which produced a th...
11/1/2011
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 ...
9/10/2011
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 m...
11/25/2011
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 n...
11/26/2011
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 ingredien...