Turkey Carcass Soup

To create savory, satisfying turkey and rice soup for supper, try this recipe for Turkey Carcass Soup, which is the ideal way to use up leftover Christmas turkey.

Turkey Carcass Soup Recipe

Make sure to keep your leftover carcass for soup when you’re clearing up after your large Christmas feast! Turkey Carcass Soup not only reduces the amount of food you waste out, but the bones also give this hearty and comforting soup an incredible depth of flavor. This delectable soup recipe, which calls for rice as well, makes it substantial and satisfying. It’s the ideal quick one-pot supper after a demanding week of holiday preparation. Make sure you save plenty of the delicious broth for dipping the remaining Dinner Rolls in.

Ingredients

• Turkey Carcass: Although a turkey carcass may not seem like much at first, the bones are full of leftover turkey flesh! There will be bite-sized chunks of the excellent material on the remaining bones, and the undesired portions are full of rich taste. To remove the flesh from the remaining turkey bones, use a strainer.
• Chicken Broth: To prepare a delectable turkey bone broth, combine the chicken broth with the turkey carcass. The leftover turkey bones boil down and release their nutrients into the broth, making this a very nutritious soup. For the best-tasting soup, the meaty bones provide incredible flavor to your semi-homemade stock.
• Rice: Turkey Carcass Soup is more substantial and has a lovely chewy texture when made with long-grain white rice. For this dish, you may use whatever long-grain rice you desire, such as ordinary white rice, jasmine rice, or basmati rice.
• veggies: Your favorite soup recipes use many of the same nutritious veggies that we used here. While the bone broth is simmering, finely chop two carrots, a yellow onion, and four celery stalks.
• Add the bay leaf, kosher salt, black pepper, chopped garlic, rosemary, and thyme to finish off the soup’s taste. The meal has a hearty, comforting flavor thanks to the traditional ingredients.

Kitchen Tools & Equipment

• Soup Pot: The finest soup pot is a large dutch oven or stock pot, since they can accommodate the entire leftover turkey carcass without needing to be broken down. It will be easier to extract the undesired turkey bits from the meat and other components in the soup if you don’t have to break up as many residual bones.
• Fine-mesh strainer: To ensure that no remaining turkey bones find their way into your soup, use a sieve to separate the flesh from the bones. The best strainer is one with a tiny mesh since it can capture even the smallest particles that you don’t want in your strained broth.

How to Make Turkey Carcass Soup

Prepare the Stock
Fill a large stock pot or Dutch oven with the turkey carcass and chicken broth. Over medium heat, bring to a boil and then lower the heat to a simmer. Cook, covered, for another three to four hours.

Put the Broth Through Straining. Remove the turkey bones from the soup after it has simmered for three hours or more. I think the heat helped separate the flesh from the bones. You can cut any large pieces of turkey flesh into smaller pieces if you see them.

Incorporate the Soup Ingredients.
To the saucepan, add the rice, chopped onions, carrots, celery stalks, bay leaf, garlic, rosemary, and thyme. After that, simmer the flavorful turkey soup for a further 20 minutes while covered.

Pour the Soup.
After making sure the rice is cooked, pour the hot Turkey Carcass Soup into bowls for dishing. Serve with crusty bread and garnish with parsley.

Cooking Tips & Tricks

Pour out the broth and set aside.
It’s better to cook the carcass alone in the broth, then add the vegetables and seasonings afterwards. It facilitates the process of straining the bones and removing the flesh. Additionally, it prevents your vegetables from overcooking due to the extended cooking time.

Utilize Holiday Remainders
You can use up more Christmas leftovers than just leftover turkey bones and meat with this simple and tasty soup. Vegetables left over from your veggie tray can be used. Add basic ingredients and seasonings, like as green beans and herbs, to your soup pot if you have them on hand from preparing traditional sides like Green Bean Casserole or Stuffing.

How to Store Turkey Carcass Soup

Store: Homemade turkey soup should not be kept at room temperature for longer than a few hours after cooking. Transfer leftovers to soup containers and refrigerate for a period of three to four days.

Reheat: If your leftover soup is too thick, it is best to reheat it over the stovetop. You may also add extra stock as required. Allow the frozen Turkey Carcass Soup to defrost in the refrigerator for a few hours before transferring it to a large soup pot and simmering it over medium heat until it is well warmed.

Freeze: This turkey soup recipe keeps for four to six months in the freezer. First, confirm that the soup has cooled completely. Move it to an airtight container or a freezer bag. When using a freezer bag, be careful to maintain the zipped top facing up in the freezer and avoid filling it too full.

Alternative Cooking Techniques

Slow Cooker Turkey Carcass Soup

• If necessary, split the turkey carcass in half so that it fits snugly within the big slow cooker’s cover.
• Cover the slow cooker after adding the broth. Cook for the entire night on low heat.
• Strain the soup and save the meat for the next day. Put the soup back in the slow cooker.
• To the broth, add the onions, celery, carrots, bay leaf, garlic, rosemary, and thyme.
• Cook for 3 hours on high or 6–7 hours on low.
• Cook the soup on High for one hour, or until the rice is cooked, after adding the rice and turkey meat.

Instant Pot Turkey Carcass Soup

• After setting the Instant Pot to Saute, fill it with two teaspoons of oil.
• Simmer the carrots, celery, and onion for five minutes, or until they are tender.
• Cook for a further thirty seconds after adding the garlic, thyme, and rosemary. Switch off the device.
• Stir in the rice, bay leaf, broth, salt, and pepper after adding the turkey carcass to the saucepan.
• Put the pressure valve and lid in place. Cook for ten minutes under high pressure.
• After ten minutes of natural pressure release, quickly remove the remaining pressure.
• Take out the carcass and press any leftover bones.

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