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I love all Thanksgiving food including soup made from the carcass. Seeking delicious new ideas. My usual includes onion, garlic, celery, parsnip, carrot, potato, and some form of pasta. Thyme, basil, and parsley are the choice of herbs. Stock may, or may not include tomato. TIA.

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  1. Most of the time I make Turkey Barley with mushrooms added.

    2 Replies
    1. re: fourunder

      Gosh that sounds good -- what else goes into it?

      1. re: fourunder

        Very simple...

        Turkey Carcass(broken up) and all the loose bones from the neck, wings, legs, thighs and backbone....all simmered with six quarts of water for at least four hours.....but usually overnight on low flame. If I have a large bag of vegetable scraps, I'll throw them in as well.. In the morning I will skim any excess fat and strain the stock.....all the bones, eat and vegetable scraps are tossed.

        For the Barley, I use two bags that are rinsed and brought to a boil in a separate pot. I 'll let the barley sit in the water to steep for one hour before straining and transferring later to the stock/soup pot.

        One Large Spanish Onion or Two Medium Onions fine diced.
        Six Cloves of Garlic Minced.
        Bay Leaves Optional

        Saute the onions and garlic in Olive Oil. Add Strained Barley and Stock. Bring to a boil and simmer for at least two hours, or until the consistency you like the barley. I like mine to reach the stage where it becomes creamy in texture.

        While the soup is simmering I wash cut and dice carrots and onions. Depending on the size of the carrots and celery....I use 3-6 of each. I add these in during the last 45 minutes to soften.

        With regards to the mushrooms...I use two boxes, or pounds, sliced thin after trimming the stems from the bottom of the caps. The stems are either sliced or chopped depending on their shape.....For the mushrooms, I simply dunk them in a water bath to remove any dirt. The do not absorb any water. I add these and leftover turkey during the last 15 minutes before serving the soup.

        I season with just Kosher Salt and some WHITE Pepper. For the pot I use two level tablespoons of salt.....but naturally you should use the amount that suits your preferences and tastes.

        For garnish, you can add fresh chopped flat leaf parsley....but lately, I find thin slice scallions to enhance the soup a little better and gives it the same fresh green color for contrast.

      2. Who has plans for soup tomorrow, and what are you making?

        1. Turkey frame soup at my house is truly whatever happens to be on hand at the time....it's different every year!

          1. Turkey carcass.. First thing that comes to mind is congee (jook) - an Asian rice breakfast or late night snack. It's just rice boiled with the carcass and salt. You make a base then you have a bunch of things that the person can add to the jook. For example, shredded turkey, green onions chopped, cilantro leaves chopped, ginger, fried chopped garlic and shallots, rice vinegar with some chilis in it, soy sauce, white pepper. I'll do more or less depending on my mood. I usually make a pork version using pork bones and when it's almost done I'll throw in pork meatballs with water chestnuts cooked into it. It's something different.

            1. Many years ago, I made my annual turkey soup only to discover I had no noodles or pasta to add except for an old package of cavatelli I found in the freezer. It's getting harder to find lately, but my husband will have his soup no other way now. As a matter of fact, I told a chef friend about it and he loved the idea so much he put it on his menu. So try it and maybe the stores will start stocking cavatelli again!

              For the stock, I add dill, garlic and ginger, thyme, bay leaf, parsley, kosher salt and peppercorns. Just onions, carrots and celery for the vegetables. I like to keep it simple since I end up with at least a gallon so most goes in the freezer.

              1. I make a turkey mulligatwny which always goes over well.

                1. Since I am frugal, I am incapable of tossing a carcass without making stock first, but I long ago realized that I do not much like turkey soup - chicken stock is more unctuous than turkey. So I started mixing turkey stock 1:1 with purchased beef broth, using that for French onion soup. It's become my preferred recipe for FOS.

                  1. Turkey Tomato Tortellini Soup. Sometimes I stir in spinach and Italian sausage as well.

                    Turkey Gumbo (w andouille sausage, sweet peppers, onions and rice)

                    2 Replies
                    1. re: Breadcrumbs

                      Forgot to mention I put a squeeze of anchovy paste in the stock.

                      1. re: Puffin3

                        I'm making my turkey stock as we speak. What does the anchovy paste add? Can I add anchovy filets?

                    2. So how long do you all simmer the carcass? This year I had a bigger than usual turkey-22lbs so the carcass is HUGE. I have simmering in my biggest Le Crueset w/ onions, garlic, bay leaves, thyrme, savory, peppercorns and couple heaping TBS of ACV. Curious on how long you simmer one this sizeā€¦

                      4 Replies
                      1. re: foodieX2

                        Same as any size, two or three hours.

                        1. re: coll

                          Hmmm- I was thinking since the bones are so much bigger/thicker than my usual 10-12lb bird it would take longer to to really render all the collagen and flavor out of the bones. So really no difference? a 10 lb takes the same as a 22 lb? go figure.

                          1. re: foodieX2

                            Yup. Just get it going and when it looks broth-y, it's done. Anywhere between two and three hours should do it.

                            1. re: foodieX2

                              yes, but with a bigger carcass I break up the bones a bit more.

                        2. I enjoy it flavored with cumin ,well cooked black beans ,choplte with adobo,and posole . I'll top with some turkey scraps ,onions,blue corn tortilla chips and some cheese and I'm good to go.Any suggestions to what music to kick back with ? I favor Flaco Jimenez ,Willie Nelson,Jimmie Dale Gilmore etc but I'm open to suggestions.

                            1. Grandmother was fairly frugal but honestly cannot remember her ever not making a stock from turkey carcass? She'd start a broth with neck and other stuff from inside the bird. Most of the turkey neck "ade" was used to moisten stuffing or add to gravy. She'd pick the carcass nekked and simmer "awhile" with onions, celery and carrots. After "awhile" carcass was pretty much falling apart, so definitely needed to be strained for bones. Then she'd add more carrots/onion/celery and either add noodles or rice.

                              1. http://www.epicurious.com/recipes/foo...

                                I made this on Monday, after a turkey carcass showed up at my house, and this recipe in my inbox at the same time. We liked it a lot! I didn't have spinach, but I added chopped cabbage where I sauteed onion.

                                1. Well, I think my stock will be better than the turkey-kind of screwed up the smoked turkey ( but salvaged it at the end)- 2 crockpots of stock going- a small one w/ shallot, lemongrass, ginger, star anise (for turkey pho) & a big one w/ onion, s&p, mushrooms...I'd like to redeem myself w/ soup....

                                  1. When I cook a whole turkey it is always turkey posole for me.Then I have a few days' breakfast and/or lunch.

                                    1. I made stock, pulled all the meat, and used it the next day in turkey & andouille gumbo which is HEAVEN. (this is why I make a turkey before the big day, btw - the stock makes a huge difference in my dressing, and it's nice to have on hand for gravy, as well. One less thing to juggle at the last moment.)

                                      2 Replies
                                      1. re: shanagain

                                        We bought several lbs. of turkey wings and made stock on Monday that went to the gravy and dressing. It does make everything better.

                                        1. re: JonParker

                                          I used wings too this year, usually use legs.The wings made much better stock.

                                      2. Next year, I will definitely smoke the turkey the day before...I had nightmares...

                                        1. Turkey noodle soup. I got lucky, my father-in-law's girlfriend hosted yesterday and offered me the carcass (which still has plenty of meat left on it) and I didn't have to do all the cooking!

                                          1. I'm about to give some of these a try -- I ended up with both carcasses from our big dinner last night!

                                            One goes in the freezer for another time, one goes to something this week.

                                            1. David Chang's tv show has inspired me to investigate ramen, and I'm thinking this turkey broth is as good a place to start as any. I've got about six cups of cooked broth to work with, plus about two cups of gellified pan drippings.

                                              1 Reply
                                              1. re: ennuisans

                                                It's not canon but: four cups of turkey broth reduced to about half over medium heat. Minced garlic and ginger, hot sauce, honey, soy sauce, bay leaf. Let that simmer while cooking a cup of rotini pasta. Put the cooked pasta in a bowl and strain the broth in. Quick homemade ramen, or just spicy turkey noodle soup if you prefer.