Turkey Frame Soup

The perfect after-Thanksgiving recipe for anyone who cannot abide wasting perfectly good food. This soup freezes well, too.
  • 1 turkey carcass
  • 3 ribs celery, quartered
  • 1 carrots, quartered
  • 1 onion, quartered
  • 2 cloves garlic, halved
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 10 black peppercorns
  • 1/4 teaspoon paprika
  • 10 cups water

  • noodles or rice
  • vegetables (chopped carrots, potatoes, pearl onions, etc.)
Break the turkey carcass into pieces and place in a dutch oven or stock pot. Add all remaining ingredients. Bring to a boil over high heat. Reduce heat to low; cover and simmer 2 hours. Remove bones and allow broth to cool. Remove turkey meat from bones and reserve. Discard the bones.

Strain the broth and discard vegetables and seasonings. To the broth, add noodles or rice and cook until almost tender. Then add vegetables of your choice and cook until tender. Add the reserved turkey meat and season to taste.

Makes 2 gallons.

Prep time: 1 hour; Cook time: 3 Hours; Total time: 4 Hours

Recipe editor

Note: This seems like a lot of trouble, but I guarantee you that this soup is like nothing you will ever get out of a can. Also, we have a full article on what to do with turkey leftovers.
Kitchen tools you'll need: Dutch Oven or Stock Pot
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