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Turkey Carcass Soup

Jane Brody
I have been making this soup for about 20 years now. I have been known to "claim" the carcass at TG dinner so that I can make this soup. It definitely is worth the work.
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Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Servings 8

Ingredients
  

For the stock

  • 1 turkey carcass broken into pieces
  • any defatted pan juices or leftover gravy
  • 12 cups water to cover the carcass completely
  • 2 medium onions coarsely chopped
  • 2 stalks celery & leaves coarsely chopped
  • 1 ⁄2 cup diced carrot
  • 1 ⁄2 cup diced well-washed leek optional
  • 1 ⁄2 cup diced turnip
  • 3 garlic cloves minced
  • 1 teaspoon salt if desired
  • bouquet garni
  • 6 sprigs fresh parsley or 2 teaspoons dried parsley flakes
  • 1 ⁄2 teaspoon dried thyme leaves
  • 1 bay leaf

For the soup

  • 2 tablespoons minced onions
  • 1 minced garlic clove
  • 1 tablespoon olive oil
  • 1 cup diced carrot
  • 1 ⁄2 cup diced celery
  • 1 ⁄2 cup finely chopped mushroom
  • 1 1 ⁄2 tablespoons flour
  • 6 -7 cups turkey stock
  • 1 teaspoon dried marjoram
  • salt & freshly ground black pepper
  • 1 ⁄3 cup raw barley or 1⁄3 cup rice
  • hot pepper sauce optional
  • 1 cup diced turkey meat
  • 1 dash hot pepper sauce
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • For the Stock: Combine all the ingredients in a large stock pot, bring the stock to a boil and simmer it, partially covered for two to three hours. (It tastes better the longer it simmers, as long as you don't cook away the liquid.)
  • Strain the stock and cool in order to skim off the fat. Discard other vegetables, bones, turkey skin, etc.
  • For the Soup: In a large stockpot, sauté the onion and garlic in oil until soft. Add the carrots and celery and mushrooms and cook the vegetables for an additional 5 minutes . Stir occasionally.
  • Add the flour and stir for one minute.
  • Add the stock, marjoram, salt and pepper, and barley or rice.(I use barley)
  • Bring the soup to a boil, reduce heat, partially cover the pot, and simmer the soup for about 1 hour.
  • Add the turkey meat and hot pepper sauce. Adjust seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.

Notes

I always use the turnip, but never use the leak. I try to follow the measurements closely, especially for the amount of stock - I do add more onions and mushrooms than for what it calls. The time represents time to make the soup, doesn't include stock prep, which can be another 8 hours of elapsed time.
Adapted from The Good Food Book