I make Turkey Carcass Soup whenever I’ve hosted Thanksgiving dinner. It’s easy to make, delicious, and is a frugal way to use the entire turkey.
Even if you’re not necessarily into poultry soups, I can’t encourage you enough to make stock from your leftover turkey carcass. Turkey stock is incredibly rich and can be a great addition to many dishes improved by a bit of stock. Rice cooked in stock is delicious, using a bit in sautéing many vegetables will definitely kick it up a notch. And, of course, if you’re fond of soups, it’s deliciously rich.
One of the mistakes a lot of people make when they make a stock from a carcass is to heat the water before they put in the bones, or to heat the water too quickly. You don’t want to do that, as you won’t get as much gelatin from the bones that way. A fantastic way to avoid that is to put the cold bones in cold water in a crock pot, then turn it on low and forget about it until the delicious smell draws you to the kitchen.
Obviously, I’m not using that method today. Many moons ago, my mother gave me a pasta pot. You know the kind with the colander-like insert? It fits a turkey after you’ve taken off the meat that’ll be good for sandwiches or stir fries, and it makes getting the bones out of the hot stock much easier. But I’ve got my burner on a fairly low temp to heat the water slowly.
Yes, I’ll be making soup for dinner tonight. A lighter meal after the excesses of Thanksgiving is always a good choice. Tonight, it’s going to be basic. Carrots, celery, mushrooms, some onion and garlic with a bit of rosemary. Not sure what I’ll put in for a starch, but pasta, rice or potatoes can all be good in this sort of soup. I think that’s what I like most about doing this. It’s intuitive. Sure, sure you can find actual recipes for Turkey Carcass Soup online, but a lot of the fun for me is in rooting through the fridge and pondering what might be good this time.
However this will make much more stock than my family could possibly want for soup. Sure, many soups freeze well, but I’ll probably use part of the stock to make soup for the family tonight, then freeze the rest for other uses. Possibly turkey and dumplins will be in our near future.
If you like to cook and have never tried to make a carcass soup, today’s the perfect day. If you do try it, let me know how it turned out!







