How to Make Delicious Turkey Soup from the Carcass

The holiday season often leaves us with leftovers galore, including the picked-over turkey carcass. But don’t toss that turkey skeleton just yet! With a few simple steps, you can transform it into a hearty, flavorful turkey soup that makes use of every last bit of meat.

As a food blogger and home cook, I love finding creative ways to reduce food waste in my kitchen Making turkey stock and soup from the bones is one of my favorite post-holiday rituals. Not only does it cut down on waste, but it also yields an incredibly comforting soup that truly captures the essence of leftover holiday flavors

In this article, I’ll walk through the entire process of turning your turkey carcass into a nutritious batch of turkey soup, from start to bone-broth finish. Let’s get simmering!

Step 1: Prepare the Carcass

The first step is prepping the turkey carcass for soup making. You’ll want to remove any big chunks of meat still clinging to the bones and set that turkey aside. We’ll shred it and add it back to the soup later for a protein boost.

Next hack up the carcass with a cleaver or very sturdy knife so it fits nicely into a large soup pot or dutch oven. The more exposed surface area from broken bones, the more flavors and collagen we can extract into the broth.

Finally, toss out any excess skin, globs of fat, or other unappetizing bits. The cleaner the bones, the cleaner-tasting the stock.

Step 2: Simmer the Bones

Now it’s time to start building that flavor base! Place the prepared bones into your soup pot and cover with water by a few inches. Bring the water to a boil, then reduce to a bare simmer. Let it bubble away gently for at least 2 hours, and up to 4.

As it simmers, you’ll notice the water getting cloudier and the bones starting to soften and crumble. This is exactly what we want! The collagen and proteins from the bones are dissolving into the water, turning it into a rich, nourishing bone broth.

Here are a few simmering tips for maximum flavor extraction:

• Add scraps like onion skins, celery ends, and herb stems to the pot – they impart extra aroma.
• Avoid boiling, which can make the broth cloudy. Keep it at a lazy simmer.
• Skim and discard any foam or scum that rises to the surface while simmering.

Once your cook time is up, turn off the heat. The carcass bones should be falling apart at the slightest touch.

Step 3: Strain and Degrease

Now we’ve got hot turkey bone broth ready for soup making! First, carefully strain out all the solids through a fine mesh sieve. Press down on the bones to extract every last drop of liquid gold.

Next, you’ll want to degrease the broth – that is, remove some of the excess surface fat for a cleaner flavored result. An easy way is to refrigerate the strained broth overnight, then simply lift off the solidified fat layer.

If you don’t have time to chill, you can also skim off fat droplets using a shallow ladle or spoon. The less fat, the lighter the soup broth.

Step 4: Build Flavor

Our super savory turkey broth is ready for transforming into soup. Start by sautéing aromatics like onion, celery, carrots, and garlic in a bit of olive oil for 5-7 minutes until softened. You can also add herbs, spices, or a splash of wine here for extra dimension.

Next, add your strained, degreased broth to the pot along with any veggies you want in the finished soup – potatoes, greens, peas etc. Bring to a simmer and cook until the vegetables are fork-tender, 5-10 minutes.

Finally, stir in your reserved shredded turkey meat just until warmed through, about 2 minutes.

Step 5: Finish and Serve

We’re in the home stretch! Finish seasoning your soup to taste with salt, pepper, and any other seasonings you’d like. A squeeze of lemon brightens up the flavors, while a sprinkle of fresh parsley adds a pop of color.

Ladle your scratch turkey soup into bowls and garnish with a swirl of cream or drizzle of olive oil if desired. Serve with crusty bread for a soul-warming meal built from holiday scraps.

Making your own real-deal turkey bone broth and soup from the leftover carcass does take some time and effort – but it’s so worth it. You get the satisfaction of reducing waste, while also ending up with an incredibly nourishing, from-scratch soup that puts store-bought to shame. Give it a try after your next turkey dinner!