Jane Brody Turkey Carcass Soup
Transform your Thanksgiving leftovers into a soul-warming classic with Jane Brody Turkey Carcass Soup, a hearty and flavorful way to make the most of your turkey feast. This comforting soup begins with a slow-simmered turkey carcass, creating a rich, golden broth that serves as the perfect base for an array of wholesome ingredients like tender carrots, celery, potatoes, and optional parsnips. Enhanced with aromatic bay leaves and thyme, this soup strikes a perfect balance of savory and earthy flavors. For added heartiness, toss in rice or barley, or keep it simple with just the shredded turkey and vibrant fresh parsley garnish. With its minimal prep time and soul-soothing payoff, this turkey leftover soup is a must-try—it’s budget-friendly, waste-reducing, and perfect for cozy family dinners.
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Recipe Information
Ingredients
- 1 Turkey carcass
- 12 cups Water
- 1 large Onion, chopped
- 3 medium Carrots, sliced
- 3 Celery stalks, sliced
- 1 Parsnip, sliced (optional)
- 2 medium Potatoes, diced
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Rice or barley (optional)
- 2 cups Cooked turkey meat, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the turkey carcass in a large stockpot and add the water. Bring it to a boil over high heat.
Reduce the heat to a simmer and let the carcass cook for about 1.5 hours. Skim off any foam that rises to the surface during cooking.
Carefully remove the carcass from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl to remove small bits of bone or meat. Return the strained broth to the stockpot.
Pick off any remaining turkey meat from the cooled carcass and set it aside. Discard the bones and any connective tissue.
Add the chopped onion, carrots, celery, parsnip (if using), diced potatoes, bay leaf, thyme, salt, and black pepper to the stockpot. Return the pot to the stove and bring the broth to a simmer.
If using rice or barley, add it to the pot at this stage. Simmer the soup for 30–40 minutes, or until the vegetables are tender and the grains are cooked through.
Stir in the shredded cooked turkey meat and simmer for another 5–10 minutes to heat through.
Taste and adjust seasoning as needed with more salt or pepper.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 27.6 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5337 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
