Day After Thanksgiving Turkey Carcass Soup Recipe

Turkey carcass: The leftover bones and scraps from your Thanksgiving turkey, which will be used to create a rich and flavorful broth.

Carrots: Adds sweetness and color to the soup, as well as essential nutrients.

Celery: Provides a subtle, earthy flavor and a satisfying crunch.

Onion: Adds a savory depth to the broth and enhances the overall flavor.

Garlic: Brings a robust, aromatic quality to the soup.

Water: The base liquid for the broth, which will absorb all the flavors from the turkey carcass and vegetables.

Salt: Enhances the flavors of the ingredients and balances the taste of the soup.

Black pepper: Adds a mild heat and complexity to the soup.

Dried thyme: A fragrant herb that adds a subtle, earthy flavor.

Dried rosemary: Provides a pine-like aroma and a slightly bitter, woody taste.

When making broth from a turkey carcass, ensure you skim off any foam or impurities that rise to the surface during the initial boil. This will result in a clearer and more flavorful soup. Additionally, for a richer taste, you can roast the carcass in the oven at 400°F for about 30 minutes before adding it to the pot. This extra step caramelizes the bones and enhances the depth of flavor in your broth.

• leftover from thanksgiving turkey carcass - Substitute with chicken carcass: Chicken carcass provides a similar depth of flavor and richness to the soup.

• chopped carrots - Substitute with parsnips: Parsnips offer a slightly sweeter and earthier flavor that complements the soup well.

• chopped celery - Substitute with fennel: Fennel adds a subtle anise flavor that enhances the overall taste of the soup.

• chopped onion - Substitute with leeks: Leeks provide a milder and more delicate onion flavor.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter taste that can replace garlic in the soup.

• water - Substitute with chicken broth: Chicken broth adds more depth and richness to the soup compared to plain water.

• salt - Substitute with soy sauce: Soy sauce adds umami and a bit of saltiness, enhancing the soup's flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• dried thyme - Substitute with dried oregano: Dried oregano offers a robust and earthy flavor that can replace thyme.

• dried rosemary - Substitute with dried sage: Dried sage provides a warm, slightly peppery flavor that complements the soup.

• Allow the turkey carcass soup to cool to room temperature. This prevents condensation inside storage containers, which can dilute the broth and affect the flavor.
• Transfer the soup into airtight containers. For convenience, use portion-sized containers so you can easily reheat just the amount you need.
• Label each container with the date. This helps you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below to keep the vegetables and broth fresh.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its quality. Make sure to leave some space at the top of each container, as the liquid will expand when frozen.
• To reheat, thaw the soup in the refrigerator overnight if frozen. Then, pour it into a pot and heat over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.
• If you prefer, you can also reheat individual portions in the microwave. Use a microwave-safe bowl, cover it loosely, and heat on high for 2-3 minutes, stirring halfway through.
• For added freshness, consider adding a splash of lemon juice or a handful of fresh herbs like parsley or cilantro just before serving. This will brighten the flavors and give the soup a freshly-made taste.

• Stovetop Method:

  1. Pour the soup into a saucepan or pot.
  2. Heat over medium heat, stirring occasionally.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5-10 minutes until thoroughly warmed.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, then stir.
  4. Continue heating in 1-minute intervals, stirring in between, until the soup is hot.

• Slow Cooker Method:

  1. Pour the soup into the slow cooker.
  2. Set to low heat and cover.
  3. Allow the soup to heat for 1-2 hours, stirring occasionally, until it reaches the desired temperature.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish or Dutch oven.
  3. Cover with a lid or aluminum foil.
  4. Heat in the oven for 20-30 minutes, stirring halfway through, until the soup is hot.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring to a simmer.
  2. Place the soup in the top part of the double boiler.
  3. Stir occasionally and heat until the soup is thoroughly warmed, about 15-20 minutes.

• Large pot: A large pot is essential for holding the turkey carcass and water, allowing you to simmer and extract the flavors from the bones.

• Strainer: A strainer is used to remove the turkey carcass and any small bone fragments from the broth, ensuring a smooth soup base.

• Cutting board: A cutting board provides a stable surface for chopping the vegetables like carrots, celery, and onions.

• Chef's knife: A chef's knife is necessary for efficiently chopping the vegetables and mincing the garlic.

• Measuring cups: Measuring cups help you accurately measure the chopped vegetables to ensure the right balance of flavors.

• Measuring spoons: Measuring spoons are used to measure out the salt, pepper, thyme, and rosemary for precise seasoning.

• Wooden spoon: A wooden spoon is useful for stirring the soup as it simmers, ensuring even cooking and preventing sticking.

• Ladle: A ladle is used for serving the hot soup into bowls, making it easy to portion out and enjoy.

Prepare ingredients in advance: Chop carrots, celery, and onion the night before to save time.

Use a pressure cooker: Speed up the broth making process by using a pressure cooker instead of simmering for an hour.

Pre-minced garlic: Buy pre-minced garlic to cut down on prep time.

Strain with a colander: Use a colander to quickly strain the broth and remove the carcass.

Batch cooking: Make a larger batch and freeze portions for future meals.