Leftover Thanksgiving turkey carcass. Need I say more? I don’t have to but I will because I can’t help it. So how does one go about getting a turkey carcass when they don’t even host Thanksgiving? Just ask. I did. My brother-in-law looked at me with concerned confusion and said “what?”. I repeated, “Can I have the turkey carcass?”. He followed with a questioning “sure” and proceeded to place it in a plastic Target bag. Totally hilarious to me for some reason. As he handed it over to one excited guest, he looked at me as if I had lost my mind. Clearly, turkey carcass soup was not something on his bucket list of things to try.
- 1 turkey carcass and some leftover turkey (for stock)
- 2 white or yellow onions (for stock & soup)
- 1 large bag of carrots (for stock & soup)
- 1 bag of celery (for stock & soup)
- 1 package sliced mushrooms (for soup)
- Parsley (for stock & soup)
- Thyme (for stock & soup)
- Bay leaf (for stock)
- Peppercorns (for stock)
- Salt, pepper, poultry seasoning, sage, thyme, marjoram and chicken bouillon cube for seasoning soup
- 1/2 bag egg noodles (I use multi-grain)
What you do – stock:
- Remove all the usable turkey meat from the turkey carcass – set aside to add to soup later.
- Add to large soup pot: 1 onion (quartered), 1/4 of the carrots (chopped), celery tops, parsley, thyme, 1 bay leaf, and some peppercorns. **Use your judgement when adding the spices, I would say about 1/2 teaspoon of each depending on how much stock you are making.
- Break up the leftover bones of the carcass so they don’t take up too much room in the pot.
- Put the bones and skin into a large stock pot and cover with cold water.
- Bring to a boil and immediately reduce heat to bring the stock to a minimal simmer.
- As the soup simmers, skim off any foam that may float to the top of the stock.
- Cook for at least 4 hours partially uncovered.
- Strain the stock through a very fine mesh strainer removing all bones, vegetables, etc.
What you do – soup:
- Cook egg noodles and set aside
- With your stock already made, add chopped carrots, onions, mushrooms and celery in equal parts. Add some parsley, and garlic.
- Add seasoning – poultry seasoning, sage, thyme, marjoram and/or a bouillon cube.
- Cook at a bare simmer until the vegetables are cooked through.
- Add remaining shredded turkey meat to soup.
- Season with salt and pepper to taste.
- At the very end, add the egg noodles and serve!
Try serving with beer bread!