The day after a big turkey dinner is the perfect time to make this turkey carcass soup recipe.
Instead of tossing the bones, you turn them into a rich, golden broth that tastes like the holidays in a bowl.
I make a pot every single year, and it has become one of my favorite parts of the season.
That picked-over carcass still holds plenty of tender meat and deep, savory flavor.
This is the classic, old-fashioned version. You simmer the bones first, then build the soup with potatoes, carrots, celery, cabbage, tomatoes, and barley.
If you love turkey soups, my turkey and wild rice soup is another cozy way to use up leftovers.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours 10 minutes |
| Total Time | 2 hours 30 minutes |
| Servings | 10 servings (about 1 1/2 cups each) |
| Difficulty Level | Easy |
Why You’ll Love This Turkey Carcass Soup Recipe
This soup takes something most people throw away and turns it into a big, hearty pot of comfort. It is budget friendly, filling, and full of flavor.
- Zero waste: The bones, skin, and little scraps of meat all go to work, so nothing from your turkey is wasted.
- Rich homemade broth: Simmering the carcass gives you a broth with real body that boxed stock cannot match.
- Hearty and filling: Potatoes, barley, and plenty of vegetables make this a full meal in a single bowl.
- Mostly hands-off: Once the carcass is simmering, the pot does most of the work while you rest.
- Freezer friendly: The recipe makes a big batch, so you can stash several meals for busy weeknights.
- Flexible: Use whatever vegetables or leftover herbs you have on hand without worrying about ruining it.
You might also enjoy: Turkey Noodle Soup
Ingredients
This ingredient list is simple and made mostly of pantry and refrigerator staples.
The carcass does the heavy lifting, so the rest of the pot is just vegetables, barley, and a few seasonings.
- 1 turkey carcass (from a 12 to 16 pound roasted turkey), with some meat still on the bones
- 4 quarts (16 cups) cold water
- 1 can (28 ounces) whole peeled tomatoes, with juices
- 6 small potatoes, diced into 1/2 inch pieces
- 4 large carrots, peeled and diced
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 1 1/2 cups shredded green cabbage
- 1/2 cup pearl barley, rinsed
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons salt, plus more to taste
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 large bay leaf
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground paprika
- 1/4 teaspoon poultry seasoning
- 1 pinch dried thyme
I use my ham bone soup as a reference for how well a meaty bone can flavor a whole pot.
Kitchen Equipment Needed
You do not need anything fancy for this soup, but a big pot is essential.
The carcass takes up a lot of room, so choose the largest pot you own.
- Large stockpot (at least 12 quarts) or a large Dutch oven
- Fine mesh strainer
- Chef’s knife and cutting board
- Tongs
- Rimmed baking sheet or large platter for cooling the carcass
- Fat separator (optional)
- Ladle
- Airtight storage containers for leftovers
Read Also: Beef Bone Broth Soup Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of making big batches of turkey broth and soup.
Each one solves a real problem I have run into at the stove.
1. Tramontina 12 Quart Stockpot
A whole carcass needs room, and this pot is big enough to hold one without breaking it into tiny pieces.
The sturdy base heats evenly, which helps the broth simmer gently instead of scorching.
It is also handy for chili, pasta night, and other big-batch cooking.
2. OXO Good Grips Fine Mesh Strainer
Getting every tiny bone out of the broth is the most important safety step in this recipe.
A fine mesh strainer catches small bones, bits of cartilage, and loose herbs in one pass.
The sturdy handle also makes it easy to rest over a pot while you work.
3. OXO Good Grips Fat Separator
Turkey broth can be quite fatty, especially if the bird was roasted with butter.
This separator lets the fat rise to the top so you can pour off clean broth from the bottom. Your soup ends up lighter and less greasy.
4. Bob’s Red Mill Pearl Barley
Good barley makes a big difference in the final texture of this soup.
Pearl barley cooks up tender and slightly chewy while soaking up all that flavorful broth. It also thickens the soup naturally as it simmers.
5. Souper Cubes Freezer Tray
This recipe makes a lot of soup, and freezing it in neat portions is a lifesaver.
These silicone trays freeze the soup in stackable blocks that pop out easily.
You can grab exactly one or two servings on a busy day.
A heavy pot like this also works beautifully for my chicken noodle soup.
Step-by-Step Instructions: How to Make Turkey Carcass Soup
Follow these steps in order and you will end up with a clear, flavorful broth and a hearty soup.
Read through everything once before you start so there are no surprises.
1. Prepare the Turkey Carcass
- Remove any leftover stuffing, large pieces of loose skin, and big pockets of fat from the carcass.
- Leave the small bits of meat and the skin that clings to the bones, because they add flavor to the broth.
- Break the carcass into two or three large pieces with your hands so it fits in your pot.
- If your carcass is frozen, you do not need to thaw it first. Place it straight into the pot.
2. Simmer the Carcass to Make the Broth
- Place the carcass in your large stockpot and pour in the 4 quarts of cold water, making sure the bones are mostly covered.
- Set the pot over medium heat and bring the water to a boil.
- Reduce the heat to low so the liquid simmers gently, with small bubbles breaking the surface.
- Skim off any foam that rises to the top using a spoon or ladle.
- Simmer for about 1 hour, until the remaining meat is falling off the bones.
3. Remove the Carcass and Pick the Meat
- Use tongs to lift the carcass out of the pot and place it on a rimmed baking sheet.
- Let it cool for 10 to 15 minutes, until it is comfortable to handle.
- Pull the remaining meat off the bones, and chop it into bite-sized pieces.
- Discard the bones, skin, and any gristle.
- Set the chopped turkey aside in a bowl.
4. Strain the Broth
- Set a fine mesh strainer over a clean, large pot.
- Carefully pour the broth through the strainer to catch tiny bones and bits of cartilage.
- Skim off any visible fat from the top with a spoon, or use a fat separator if you have one.
- Return the pot of strained broth to the stove.
5. Prep the Vegetables
- Peel and dice the 6 small potatoes into 1/2 inch pieces.
- Peel and dice the 4 large carrots.
- Dice the yellow onion and the 2 celery stalks.
- Shred the cabbage into thin ribbons.
- Rinse the barley under cool running water.
- Open the can of tomatoes, and crush the whole tomatoes with your hands or a spoon in a bowl.
6. Build the Soup
- Add the chopped turkey meat to the strained broth, and bring the pot to a boil over medium heat.
- Reduce the heat to low, and stir in the tomatoes with their juices.
- Add the potatoes, carrots, onion, celery, cabbage, and barley.
- Stir in the Worcestershire sauce, salt, dried parsley, dried basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme.
- Give everything a good stir so the barley does not clump on the bottom.
7. Simmer Until Tender
- Let the soup simmer gently for about 1 hour, stirring every 15 minutes or so.
- Check that the potatoes, carrots, and barley are tender before you take the pot off the heat.
- Add a splash of water if the soup becomes too thick, since the barley will keep absorbing liquid.
- Remove the bay leaf and discard it.
8. Taste, Adjust, and Serve
- Taste the soup, and add more salt or pepper if needed.
- Ladle the hot soup into bowls.
- Serve right away with your favorite side.
Another favorite: Turkey Meatball Soup Recipe
Tips for The Best Turkey Carcass Soup
A few small habits make this soup taste like it came from a restaurant kitchen.
These tips come from many pots of trial and error.
- Start with cold water: Cold water pulls flavor from the bones more slowly, which gives you a clearer, cleaner broth.
- Keep it at a simmer: A hard boil makes the broth cloudy and greasy, so keep the heat low and steady.
- Strain well: Pour the broth through a fine mesh strainer so no small bones end up in anyone’s bowl.
- Add vegetables after straining: Cooking the vegetables in the finished broth keeps them from turning mushy during the long bone simmer.
- Season at the end: Roasted turkey and seasoned drippings can already be salty, so taste before adding extra salt.
- Use leftover herbs: Any sprigs of sage, thyme, or parsley from your holiday meal can go into the pot.
If you saved the pan juices, they pair beautifully with my turkey gravy from drippings too.
Serving Suggestions
This soup is filling enough to stand on its own, but a few simple sides turn it into a feast.
Pick whatever matches your mood and what is left in the fridge.
- Warm dinner rolls or crusty bread for dipping
- A slice of buttered cornbread on the side
- A grilled cheese sandwich cut into strips
- A crisp green salad with a tangy dressing
- A sprinkle of fresh parsley and cracked black pepper on top
- A small bowl of crackers for crunch
You might also enjoy: Buttery Dinner Rolls
Variations of Turkey Carcass Soup
Once you have the classic version down, it is easy to switch things up. These ideas keep the same broth and technique but change the flavor.
- Rice soup: Swap the barley for 1/2 cup long-grain rice, and simmer for about 20 minutes until tender.
- Noodle soup: Skip the barley, and stir in egg noodles during the last 8 to 10 minutes of cooking.
- Creamy version: Stir in a splash of half-and-half at the end for a richer, silkier soup.
- Extra veggies: Add green beans, corn, peas, or leftover roasted vegetables in the last 15 minutes.
- Lemon and herb: Finish the pot with a squeeze of fresh lemon juice and chopped parsley.
- Smoked turkey: Use a smoked turkey carcass for a deeper flavor, and reduce the added salt.
For a bean-forward twist, my navy bean soup shows how well beans work in a brothy pot.
Storage and Reheating
This soup keeps well, and many people say it tastes even better the next day.
Cool it quickly and store it properly so it stays fresh and safe.
- Refrigerator: Let the soup cool, then store it in airtight containers for up to 4 days. Refrigerate within 2 hours of cooking.
- Freezer: Freeze cooled soup in freezer-safe containers or bags for up to 4 to 6 months, leaving room at the top for expansion.
- Thawing: Thaw frozen soup overnight in the refrigerator before reheating.
- Stovetop reheating: Warm the soup in a pot over medium heat until it is steaming hot all the way through.
- Adding liquid: Stir in a little broth or water when reheating, because the barley will thicken the soup as it sits.
- Microwave: Heat single portions in a microwave-safe bowl, stirring halfway through.
Read Also: Leftover Mashed Potato Recipes
Nutritional Facts
The numbers below are approximate and based on 10 servings of about 1 1/2 cups each.
Exact values will vary with the size of your turkey, how much meat you pick off the bones, and the brands you use.
- Calories: About 190 per serving
- Protein: About 14 grams
- Carbohydrates: About 28 grams
- Fat: About 3 grams
- Fiber: About 5 grams
- Sodium: About 550 milligrams
For another comforting bowl, try my chicken and rice soup.
Health Benefits of Key Ingredients
This soup is simple, but the ingredients bring real nutrition to the table.
It is a great way to get vegetables, protein, and fiber into one meal.
- Turkey: Leftover turkey meat is a lean source of protein that helps you feel full and satisfied.
- Bone broth: Simmering bones releases gelatin and some minerals into the broth, which gives it a silky body.
- Carrots: They provide beta-carotene, which your body converts into vitamin A.
- Tomatoes: They contain lycopene, an antioxidant, along with vitamin C and potassium.
- Cabbage: It adds vitamin C and vitamin K, plus extra fiber.
- Barley: This whole grain is high in fiber and helps make the soup more filling.
Another favorite: Cabbage Soup Recipe
FAQs About Turkey Carcass Soup
1. How long can I keep a turkey carcass before making soup?
You can keep a carcass in the refrigerator for 3 to 4 days. If you are not ready to cook it, freeze it for up to 6 months.
You do not need to thaw a frozen carcass before simmering it.
2. Can I make this soup in a slow cooker?
Yes, you can make the broth in a slow cooker. Place the carcass and water in the slow cooker, and cook on low overnight, about 8 to 10 hours.
Strain the broth the next morning, pick the meat, and then finish the soup in the slow cooker or on the stove.
3. Why is my broth cloudy or greasy?
Cloudy broth usually comes from boiling too hard. Keep the pot at a gentle simmer and skim off foam as it rises.
To remove extra grease, chill the broth so the fat hardens on top, or use a fat separator.
4. Can I use a smoked or rotisserie carcass?
Absolutely, both work well and add lots of flavor. A smoked carcass can be quite salty, so wait to season until the very end.
A rotisserie chicken carcass also works if you do not have turkey, though the broth will be a little lighter.
5. Does turkey carcass soup freeze well?
It freezes very well for up to 4 to 6 months. The potatoes may soften a bit after thawing, and the barley will absorb extra liquid.
Add a splash of broth or water when you reheat it to bring the soup back to the right consistency.
If you still have extra turkey meat in the fridge, I love turning it into my leftover turkey pot pie.
Turkey Carcass Soup
Ingredients
- 1 turkey carcass from a 12 to 16 pound roasted turkey, with some meat still on the bones
- 4 quarts cold water 16 cups
- 1 can whole peeled tomatoes 28 ounces, with juices
- 6 small potatoes diced into 1/2 inch pieces
- 4 large carrots peeled and diced
- 1 large yellow onion diced
- 2 stalks celery diced
- 1 1/2 cups shredded green cabbage shredded into thin ribbons
- 1/2 cup pearl barley rinsed
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons salt plus more to taste
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 large bay leaf
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground paprika
- 1/4 teaspoon poultry seasoning
- 1 pinch dried thyme
Equipment
- Large stockpot (at least 12 quarts) or large Dutch oven Must be big enough to hold the whole carcass
- Fine-mesh strainer For catching small bones and cartilage
- Chef’s knife and cutting board
- Tongs For lifting the carcass out of the pot
- Rimmed baking sheet or large platter For cooling the carcass
- Fat separator (optional)
- Ladle
- Airtight storage containers For leftovers
Method
- Remove leftover stuffing, large pieces of loose skin, and big pockets of fat from the carcass, leaving small bits of meat and clinging skin for flavor. Break the carcass into two or three large pieces so it fits in your pot.
- Place the carcass in a large stockpot, pour in 4 quarts of cold water to mostly cover the bones, and bring to a boil over medium heat. Reduce to a gentle simmer, skim off any foam, and simmer about 1 hour until the meat falls off the bones.
- Lift the carcass out with tongs onto a rimmed baking sheet and cool 10 to 15 minutes. Pull off the remaining meat, chop it into bite-sized pieces, and discard the bones, skin, and gristle.
- Set a fine mesh strainer over a clean large pot and carefully pour the broth through it to catch tiny bones and cartilage. Skim off visible fat or use a fat separator, then return the strained broth to the stove.
- Peel and dice the potatoes into 1/2 inch pieces, peel and dice the carrots, dice the onion and celery, shred the cabbage, rinse the barley, and crush the canned tomatoes with your hands or a spoon.
- Add the chopped turkey to the strained broth and bring to a boil, then reduce to low. Stir in the tomatoes with juices, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, and all seasonings, stirring so the barley does not clump.
- Simmer gently about 1 hour, stirring every 15 minutes, until the potatoes, carrots, and barley are tender. Add a splash of water if the soup becomes too thick, then remove and discard the bay leaf.
- Taste and adjust salt and pepper as needed. Ladle the hot soup into bowls and serve right away with your favorite side.
Nutrition
Notes
- Start with cold water to pull flavor from the bones slowly, which gives a clearer, cleaner broth.
- Keep the pot at a gentle simmer; a hard boil makes the broth cloudy and greasy.
- Always strain the broth through a fine mesh strainer so no small bones end up in anyone’s bowl.
- Add the vegetables after straining so they don’t turn mushy during the long bone simmer.
- Season at the end, since roasted turkey and seasoned drippings can already be salty.
- Use any leftover sage, thyme, or parsley sprigs from your holiday meal in the pot.
- Swap the barley for 1/2 cup long-grain rice and simmer about 20 minutes, or skip it and add egg noodles during the last 8 to 10 minutes.
- Store cooled soup in airtight containers in the refrigerator for up to 4 days, or freeze for 4 to 6 months.
- Stir in a little broth or water when reheating, since the barley thickens the soup as it sits.
- You can keep a carcass in the refrigerator for 3 to 4 days, or freeze it for up to 6 months; no need to thaw before simmering.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This turkey carcass soup recipe is the coziest way to wrap up a holiday meal.
It turns leftover bones into a pot of warm, hearty comfort that feeds the whole family.
I hope you give it a try the next time you roast a turkey.
If you make it, leave a comment below and tell me how it turned out, and share it with someone who needs a good soup recipe.
Recommended:
- Classic Roast Turkey Recipe
- Roasted Turkey Breast Recipe
- Cornbread Stuffing Recipe
- Cranberry Turkey Sliders Recipe
- Creamy Mashed Potatoes Recipe
