Okay, friends, listen up! Thanksgiving’s over, the tryptophan fog has lifted, and you’re staring at that ginormous turkey carcass wondering what the heck to do with it. Don’t even THINK about tossing it! We’re making magic, people. We’re making Easy Turkey Carcass Soup — the kind of soup that warms you from the inside out and makes you feel like you’ve got your life together (even if you totally don’t!). Trust me on this one.

So, picture this: it’s the day after Thanksgiving, everyone’s still in their pajamas, and the house smells faintly of stale gravy. My husband, bless his heart, is usually glued to the football game, but even he perks up when he smells this soup simmering. Last year, my little one, picky eater extraordinaire, actually ate TWO bowls! TWO! I almost fainted. It’s officially a post-Thanksgiving tradition. Forget the Black Friday madness, this is where it’s at. This is pure comfort in a bowl.

Why You’ll Love This Easy Turkey Carcass Soup Recipe

It’s basically free food. You already paid for the turkey!
It tastes like a hug. Seriously.
It’s so easy, even I can’t mess it up (and that’s saying something!).
It’s the perfect way to use up those random veggies wilting in your crisper drawer. No waste, baby!
Your house will smell amazing. Like, better-than-any-candle amazing.

How to Make It

Okay, so the first thing you wanna do is wrangle that turkey carcass. Don’t be shy! Just toss it in your biggest pot. If it’s too big, snap it in half. I’ve totally done that. Add in like, a gallon or so of water – enough to cover the bird bones, ya know? Then throw in a roughly chopped onion (don’t even bother peeling it perfectly, nobody cares), a few carrots, and some celery stalks. If you only have baby carrots, that’s fine, I use them all the time! Season with salt, pepper, and whatever herbs you have lying around. I usually use bay leaves, but sometimes I forget them and it’s still good.

Bring that whole mess to a boil, then turn it down to a simmer. Let it bubble away for at least a couple of hours, or even longer if you’re feeling lazy. The longer it simmers, the richer the broth will be.

Once you’re happy with the broth situation, carefully take out the carcass. It’ll be hot, so be careful! Let it cool down a bit, then pick off all the remaining meat. Don’t be afraid to get your hands dirty! Discard the bones and skin (or give them to your dog if they’re allowed to have them, just be careful of small bones!).

Strain the broth through a colander or sieve to get rid of all the veggie bits. I usually skip this step because I’m lazy, but the soup is clearer if you do it. Then, put the broth back in the pot and add in the turkey meat. Now’s the time to add in any other veggies you want – diced carrots, celery, potatoes, peas, corn… whatever floats your boat! I usually toss in some leftover roasted veggies from Thanksgiving too.

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Simmer until the veggies are tender, then taste and adjust the seasoning. You might need more salt, pepper, or maybe a splash of lemon juice to brighten things up. And there you have it! Easy peasy turkey carcass soup.

Ingredient Notes

Turkey Carcass: The star of the show! Don’t be afraid of it. Embrace the bones. It’s all about extracting that flavor, baby!
Onion, Carrots, Celery: The holy trinity of soup. Don’t skip these, they add so much depth. If you only have onion powder… okay, I guess that’ll work in a pinch.
Bay Leaves: These little guys add a subtle, earthy flavor. I usually forget to buy them, so sometimes I use dried thyme instead.
Salt & Pepper: Obvious, but crucial. Don’t be shy with the salt, especially if your broth is bland. I once used seasoned salt by mistake and it was… interesting.
Water: You’ll need a good amount to cover the carcass. Don’t use broth right away; you want to make the broth!

Recipe Steps:

Place turkey carcass in a large pot and cover with water.
Add roughly chopped onion, carrots, and celery to the pot.
Season with salt, pepper, and herbs (like bay leaves).
Bring to a boil, then reduce heat and simmer for at least 2 hours.
Remove the carcass, let it cool, and pick off the remaining meat.
Strain the broth to remove the vegetable pieces (optional).
Return broth to pot and add the turkey meat.
Add desired veggies (diced carrots, celery, potatoes, peas, corn).
Simmer until the veggies are tender.
Taste and adjust seasoning as needed.

What to Serve It With

Oh man, this soup goes with EVERYTHING. Crusty bread for dipping is a must. Grilled cheese sandwiches are also a classic pairing. Or, if you’re feeling fancy, a dollop of sour cream or a sprinkle of fresh herbs on top. I’ve been known to throw in some cooked rice or noodles to make it a heartier meal. Leftover stuffing croutons? YES, PLEASE.

Tips & Mistakes

Don’t overcook the veggies! Nobody likes mushy soup.
If your soup is too salty, add a peeled potato and let it simmer for a bit. The potato will absorb some of the salt.
Don’t be afraid to experiment with different herbs and spices. Rosemary, thyme, and oregano all work well.
If you don’t have a turkey carcass, you can use chicken bones instead. It won’t be quite the same, but it’ll still be delicious.
Forgot to buy celery? A little celery salt works!

Storage Tips

Okay, so leftover soup is the BEST. It gets even better overnight! Just let it cool down completely, then store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage. Just thaw it out completely before reheating. And hey, if you’re feeling lazy, cold soup for breakfast is totally acceptable. I won’t judge!

Variations and Substitutions

Okay, let’s get real. Sometimes you gotta make do with what you’ve got. So, if you don’t have bay leaves, skip ’em. If you only have frozen veggies, use ’em. I’ve even used bouillon cubes in a pinch (don’t tell anyone!). If you’re vegetarian, you can totally make this soup with vegetable broth and skip the turkey carcass altogether. Add some lentils or beans for protein. The key is to have fun and not stress out too much about following the recipe exactly.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just make sure whatever you’re serving it with is GF! Like gluten-free bread, obvs.

Do I *have* to strain the broth?

Nah. I usually don’t. Unless you’re serving it to the Queen of England, who cares about a few stray onion bits?

Can I add noodles?

HECK YES! Egg noodles, ditalini, whatever you’ve got. Just cook ’em separately so they don’t get all mushy in the soup. Nobody wants mushy noodles.

What if I don’t have a huge pot?

Use two smaller pots! Or, cut the carcass in half and make two batches. Just don’t try to cram everything into one tiny pot. That’s a recipe for disaster.

Can I use a pressure cooker or Instant Pot?

Sure can! Just follow your pressure cooker instructions for making soup. It’ll be ready in a fraction of the time. Just be careful when releasing the pressure, hot soup can be dangerous!

[Easy Turkey Carcass Soup Recipe]

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Easy Turkey Carcass Soup Recipe