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Turkey Carcass Soup
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Prep Time:
45 minutes
Cook Time:
120 minutes
Total Time:
165 minutes
Transform your leftover roasted turkey into a hearty soup with veggies and barley for a satisfying post-holiday meal.
Ingredients:
  • 1 turkey carcass
  • 4 quarts water
  • 1 (28 ounce) can whole peeled tomatoes, chopped
  • 6 small potatoes, diced
  • 4 large carrots, diced
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 1.5 cups shredded cabbage
  • 0.5 cup uncooked barley
  • 1 tablespoon Worcestershire sauce
  • 1.5 teaspoons salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 large bay leaf
  • 0.25 teaspoon freshly cracked black pepper
  • 0.25 teaspoon ground paprika
  • 0.25 teaspoon poultry seasoning
  • 1 pinch dried thyme
Instructions:
  • In a large soup pot, add the turkey carcass and cover with water. Bring to a boil over medium heat, then reduce to a simmer. Cook until the meat falls off the bones, approximately 1 hour.
  • Take out the turkey carcass from the pot. Chop any remaining turkey meat. Dispose of the carcass.
  • Pass the broth through a fine mesh strainer into a clean soup pot. Mix in the chopped turkey and bring to a boil.
  • Lower the heat and add in the tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Let it simmer until the vegetables are tender, approximately 1 hour.
  • Discard bay leaf before serving.

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