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Why You’ll Love My Recipe
This Turkey Carcass Soup is the best way to use up your leftover roast turkey! It’s loaded with healthy vegetables, turkey meat, and homemade broth made right from the carcass. I also add wild rice to make this a hearty meal in a bowl!
If you want to make turkey soup from scratch, you’ll need some leftover turkey to get started! Use the leftovers from my Deconstructed Turkey and Stuffing With Vegetables in ONE Roaster or Thanksgiving Turkey recipes. And if you have a lot of extra turkey on hand, put it to good use in my Turkey Pot Pie!
Reader Review
My husband and I make this several times a month AND we do it year round! It’s one of our absolute favorite soups! Thank you so much for the recipe! We love to make corn muffins to go with this! ❤️
Karlynn’s Recipe Notes
- Skill Level: This soup is super easy to make – basically set it and forget it while the broth cooks!
- Total Time: It takes about 4 hours and 10 minutes from start to finish, but luckily, most of that is simmering time.
- Variations: Swap the wild rice for egg noodles for a fun twist, or add extra seasoning like paprika and cayenne for a little kick. Feel free to throw in extra vegetables like frozen peas, green beans, or corn, too! Serve your soup with my Simple Crostini Recipe and a Caesar salad for the perfect dinner.
- Tools For This Recipe: You will need a large lidded stock pot, a knife for chopping, a fine-mesh strainer, a soup pot, and a ladle for serving.
What You’ll Need for Ingredients
Turkey Carcass: The turkey carcass is used to make the homemade stock, and any meat you pull from it is saved and added back into the soup!
Vegetables: You’ll need onion, carrots, and celery for both the stock and the soup. The veggies in the stock help flavor the broth, while sautéed diced vegetables are added to the soup later on. Karlynn’s Tip: Feel free to add extra vegetables to the soup, like green beans, potatoes, or peas!
Wild Rice Mix: Using a hearty wild rice mix makes this turkey soup extra filling.
Seasonings: You’ll need peppercorns, salt, bay leaves, and parsley for the stock, then poultry seasoning for the soup. It adds a ton of flavor and enhances the broth! Karlynn’s Tip: Use store-bought poultry seasoning or make my Homemade Poultry Seasoning Recipe, and don’t be afraid to add any other seasonings you enjoy.
How To Make Turkey Carcass Soup
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Take your roast turkey, remove all the meat from the bones, and place it in a container.
- Break the turkey carcass apart at the joints, and remove the skin and fatty parts.
- Place the turkey carcass pieces in a large stock pot.
- Add the seasonings and vegetables, then cover the turkey with water up to the top of it.
- Simmer for 3-4 hours until the turkey bones break down, the meat falls off the bone, and the broth is nicely colored.
- Carefully remove the carcass from the stock pot and set aside. Strain the broth through a fine-mesh strainer and return it to the pot.
- Choose a soup pot, add butter, and fry diced onions until soft
- Add diced celery and carrots, fry for 4-5 minutes, and add in the poultry seasoning.
- Add the turkey meat, broth, and rice, and simmer until the vegetables are soft and the rice is completely cooked.
- Serve and enjoy!
Karlynn’s Tips and Tricks for the Perfect Turkey Carcass Soup
- Remove the Fat First: The key to making this turkey carcass soup in one day is removing the fat before you make the broth. A lot of recipes have you cool the broth and skim the fat off the top, but when I’m making soup, I want to eat it that day! Remove the skin and excess fat and clean up the bones before making the broth. This leaves you with just the right amount of flavor from the turkey fat without having to wait for the broth to cool.
- Prep the Turkey as You Go: As you’re removing the meat from the carcass, chop it into small pieces for the soup and measure out two cups as you go. It’ll save you a ton of time later!
- Make More Broth: If you want to make a larger batch of soup, you can add more water to the broth, but you’ll need to compensate for the diluted flavor. Add some store-bought chicken or turkey stock to bring the flavor back up. This is super helpful if you have a smaller turkey but want to make a big batch of soup!
Storage Instructions
Refrigerator: Store leftover turkey soup in an airtight container in the fridge for 3-4 days. Reheat individual servings in the microwave or warm the soup gently in a pot on the stove.
Freezer: Turkey soup can be frozen for up to 3 months following USDA food safety guidelines. Let the soup cool completely before transferring it to a freezer-safe container, leaving a little room for expansion. Thaw overnight in the refrigerator before reheating!
More Delicious Soup Recipes
Soups are some of the coziest meals you can make year-round, so if you want a warm hug in a bowl any day of the week, try one of these Soup Recipes next:
- Swap out the wild rice for noodles and make my comforting Turkey Noodle Soup this fall!
- This hearty, rich, and satisfying Ham & Potato Soup is bound to bring a smile to everyone’s face around the table.
- My quick and easy Chicken Corn Soup is a delicious option for lunch or dinner any day of the week!
There you have it, folks! This turkey soup is the perfect way to turn your leftover turkey into a nutritious, filling meal that the whole family will love.
Don’t toss that turkey carcass after your next holiday dinner! Make this big pot of soup instead, and let me know how it turned out in the comments below.
Happy Cooking!
Karlynn
How to Make Turkey Carcass Soup
Ingredients
Turkey Stock Ingredients
- 1 turkey carcass, cleaned of skin, fat and meat
- 1 large white or yellow onion, peeled and quartered
- 2 carrots
- 2 stalks celery
- 2 tablespoons salt
- 5 peppercorns
- 3 bay leaves
- 2-3 sprigs fresh parlsey, or 2 tsp dry
- water to top
Turkey Soup Ingredients
- 1 tablespoon butter
- 1 cup diced white onion
- 4-5 large carrots, diced large
- 3-4 stalks celery, diced large
- 2 teaspoons poultry seasoning
- 2 cups diced turkey meat
- 8-10 cups turkey stock
- 1 cup wild rice mix
Instructions
- Break the turkey carcass apart at the joints where you can, in order to be able to fit it into the soup pot. Remove all the skin and fatty parts as well.
- Place the turkey pieces into a large lidded stock pot. Add the onion, the carrots and the celery stalks ( if you have the leafy tops those are amazing for flavour, add them in!) .
- Add in the salt, peppercorns, bay leaves,,fresh parsley, and then cover the turkey with water, just to the top of it.
- Simmer, covered, for 3-4 hours until the turkey bones are starting to break down, the meat is falling off the bone, and the broth is looking cloudy.
- Remove the carcass from the soup pot carefully and set aside. Strain the broth through a fine mesh strainer then place in another pot.
Turkey Soup Ingredients
- Chose the soup pot that you want to use, then add in the butter. Fry the onions until soft, then add in the celery and carrots. Fry for another 4-5 minutes, then add in the poultry seasoning. Fry for 1 minute.
- Add in the turkey meat, the broth and the rice, Stir. Bring to a low simmer and cook until the rice is done and the vegetables are soft.
- Serve and enjoy.
Notes
- If you want to reduce the stock, after you strain it you can return it to the same pot and boil it until it’s reduced. This will make it stronger tasting.
- I have estimated that you will have around 8-10 cups of broth when you are done cooking to use in your soup. If you made more than that, simply store the extra in a container and freeze for later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Patti says
The broth is amazing – the best I’ve ever made. But by the time the rice was done, the carrots were mush. And I sautéed them for less time than the recipe called for. Next time I will dice them bigger.
Peter Hambleton says
absolutely delicious, mother in law used my turkey racks to make turkey soup, now she is gone I am carrying on,the recipe is great, followed it, nice broth, cut the veg and turkey chunky, will be after Thanksgiving and Christmas always, thx
Laura says
Always a hit! I always make a big pot the weekend after Thanksgiving 😋
Sherry A Trask says
Confused, you say unions carrots and celery in with carcass and then you add butter and fry the onions, carrots and celery? Can you clarify, wanting to make this. TY
Shell says
I’ve made this recipe several times and it’s great! I discard the veggies I use in the broth and use new ones chopped up for the actual soup.
Karen Ade says
Do you covet the pot while you’re making the broth? Thank you! I’m starting right now…I’ll have wonderful turkey carcass soup for lunch!
Karlynn J says
Yes cover! I will add that into the instructions. I missed that.
Deborah says
Thank-you! I was just looking for that👍
Jillian C says
This has become my go-to stock recipe for chicken and turkey! Make it several times a year, love it.
Gary Bublick says
The poultry seasoning is overpowering. Next time I would cut to 1/2 teaspoon. Other than that – good recipe. The broth is nice.
Brenda says
Wayyyyy too much salt !! Ruined the whole,pot !! 😖
Mr. Kitchen Magpie says
We have made this numerous times as have numerous readers. I suspect you did not follow the recipe instructions correctly. Sorry it didn’t work out for you! 🙂
Nancy says
*I did wonder about the amount of salt in the recipe. 2 tablespoons seemed like a lot. I chose to only do 2 teaspoons instead and it was plenty salty for us.
Otherwise, I love the recipe, especially the addition of the wild rice. It’s simple, easy, healthy, and delicious. Thanks for sharing.
linda aube says
can you use barley instead of rice
Mr. Kitchen Magpie says
Sure! I can’t provide instruction on it as I haven’t personally tried it but it should work fine.
Lisa says
Best soup I’ve ever made in my life! Will be making again! Even my kids loved it, thank you!! I used egg noodles instead of rice though. It was perfect
Kim says
My husband and I make this several times a month AND we do it year round! It’s one of our absolute favorite soups! Thank you so much for the recipe! We love to make corn muffins to go with this! ❤️
Stephanie says
Made my own stock for the first time and used the stock recipe from this post, and it turned out so good! I’m so pleased with it and am already looking forward to my next batch.
Cathy says
I just wanted to say thanks for sharing photos of your family, it’s nice to feel more acquainted with the person who has been giving me so many great ideas cooking !
Abby says
I really appreciate this recipe. Started making this last year, because my dad who passed away a few years ago use to make turkey soup from the carcass of my mom’s Thanksgiving bird. It reminds me of his, since he had no recipe written down. Now I make it twice with each turkey carcass, because the bones usually go for two batches of stock. I also roast a head of garlic, and add 3 or 4 cloves to the stock part, then break apart and add 4-5 more when I’m assembling the soup. IT IS DELICIOUS!! Thank you so much continue my dad’s legacy.
Jes says
I’ve been making this recipe for the past 3 years and it’s AH-mazing!!! Thank you!
Carol H. says
My soup has been cooking for 2 hours, still has some time to go but it is smelling amazing. I’m going to have some now with homemade noodles (like a chicken n’dumplings only with turkey). The rest I’ll freeze for later and have turkey and rice soup. I always hated to throw away the carcass, it was such a waste but wasn’t sure how to make a soup. Thanks so much!
Susan Gwynn says
Love this recipe! Looks good. Question – do you cover the pot when simmering the carcass?
Pat Schneider says
Like Kathy, I too love to cook, but I was one who had to work also. With 4 kids, his, hers and ours, I was kept pretty busy back then in the late 70’s I loved the carcass stock then turned in to a great soup, I also added some left over gravy and stuffing. Came out just fine. First batch I boil up some orzo or star pasta then add soup to bowls and put a dash of Parmesan cheese and serve with buttered rolls. Yummy, and freeze left over soup and I will serve again when the time is right. Thanks for giving a good recipe for all the up and coming mom’s that want to do it the old fashioned way. Have a wonderful Christmas and Happy New Years. Pat Schneider
Constance Cynthia says
Too much salt at 2 tbs!
Karlynn Johnston says
Hi Constance,
You mustn’t have added enough water; this makes a solid 10 cups of turkey broth. If you don’t make that much broth, then yes, it will be too salty. After all the ingredients and everything is added, that isn’t much salt for a soup this large.
Miriam says
The directions were simple for this person that doesn’t like to cook and the soup is delicious. Thank you!
Aliza H says
This is so helpful (& delicious)! I hate wasting food, so “upcycling” bones is now a tradition. LOVE this recipe. This year we added fresh poultry herbs too, and potatoes instead of rice b/c personal prefs. Thanks for helping ppl like me get turn bones into a tasty, healthy soup!
Carol says
Great recipe! Will use it again. You are too funny! Thanks!
Patti Peters says
First time I’ve used the turkey carcass. Won’t be the last. Amazing taste!
Judith Clark says
I did not care for the poultry seasoning in the soup. I suggest approaching the salt in broth cautiously. I used only 1.5 TBSP instead of 2.0 and it was too much, possibly because turkey had been dry brined.
Cathleen says
Thank you Karlynn for your well done recipe site, love it! I call mine “Turkey Bone Soup”. Simmer the cleaned of stuffing leftover turkey bones in water with onion, carrot, celery stalk and parsley, 2 1/2 hours, strain broth. I add barley, cut green beans, carrot, one diced red pepper, an onion for the soup. Skim off the scum/froth with a ladle as the soup/veg cooks this will give a clearer broth. I make this everytime I have leftover turkey bones… hence “Turkey Bone Soup”. Gooble-gooble-gooble… 🦃🦃🦃🦃🦃🦃
Step-Jeff says
Great recipe also make it using chicken carcass. my family loves it. thanks
Diana Barnes says
This soup is amazing! Even my husband, who is a picky eater, said the same thing. It’s just so good, I can’t wait to roast another turkey and make it again. Thank you Karlyn Johnston. You rock!
Cheryl says
I have this on stove now simmering with the So Cal Atmospheri River Storm outside! A question re wild rice mix. Is it ok to use the long grain wild rice mix that’s in a box that has a seasoning packet in it? Do I add the seasoning packet too??? Thank you.
Gail says
I see there was no answer to your question. May I ask what you decided? I have the same question!
Sally says
Best Turkey soup I’ve ever made! It was delicious. Considered by and roasting another turkey just so I could make this soup again!
Marie Hochstein says
Served thus soup on a cold, snowy, MI wibter ecening to 16 guests. EVERYONE RAVED and had seconds ir thirds! I shared recipe too.
Elaine says
I make Turkey Carcass Soup similar to yours. But I add mushrooms with rest of veggies (That have been cut up bite size.) I also do not remove veggies but leave them in. At the end I add a can of condensed milk. Yummmm. I may need to make some with leftover frozen turkey Carcass and bones. I love soup year around…
Kathy says
I think it sad that the art of cooking has been lost. I am a 66 year old mother of 4, grandmother of 6, and wife of 1. my husband and I will celebrate our 47th wedding anniversary this year. As a kid, stay at home moms were the norm, and moms that worked were the exception. When I was raising my children, as a stay at home mom, I was the exception. I was grateful my husband was willing to be the sole provider, and he was grateful that I was willing to have second hand furniture and drive 20 year old cars. I think your recipe which I am doing now is spot on. I don’t need a recipe but I like to read other recipes for ideas and to compare to how I cook. Thanks for keeping cooking art alive.